Ingredients
- K&N’s Chicken Tempura - 10-12 pieces
- Scrambled eggs - of 2 eggs
- Oil - 3 tbsp
- Garlic - 1 tbsp; chopped
- Green bell pepper - 1 cup; chopped
- Carrot - ½ cup; chopped
- Peas - ½ cup; boiled
- Rice - 2 cups; boiled
- Whole spice mix - 1 tsp
- Black pepper powder - 1 tsp
- Salt - 1 tsp / to taste
- Yellow food color - 2 tbsp
- Green chillies - 2-3; sliced
- Green onion - for garnishing; chopped
Method
In a skillet, heat oil, add garlic and cook for a minute.
Add green bell pepper, carrot, peas and cook for 2-3 minutes. Add boiled rice and mix well.
Add whole spice mix, black pepper powder, salt and toss for a minute over high flame. Add yellow food color and mix it well.
Fry K&N’s Chicken Tempura as per instructions on pack and cut into half.
Add K&N’s Chicken Tempura and scrambled eggs to rice and toss well.
Dish out, garnish with green chillies and serve.
Scrambled Egg:
Ingredients
- Oil - 2 tbsp
- Eggs - 2; beaten
Method
Heat oil in a pan and add beaten eggs. Cook for a minute and scramble until fully cooked. Set aside.