Chinese Bandi Style Chicken Fried Rice with a Twist!

Ingredients 

Veggies and Meat
Pudina Leaves A Handful
Curry Leaves A Handful
Mint Leave/Pudina A Handful
Green Chillies 6-8 Chop Lengthwise
Coriander Leaves A Handful
Green Peas A Handful
Spring Onions 4-8 Stems Chop Finely
French Beans finely Chopped 1 Bowl
Onions Finely Chopped 1 Bowl
Ginger Garlic Paste 1 Spoon
1 Portion Murgh Malai Kabab or Chicken Tikka (6-8 pieces) Cut into small cubes
You can also substitute with KFC Chicken or Tandoori chicken (Tastes brilliant! I tried all 4!)

Eggs (Beat with or without the yolk) - 3

Oils and Seasonings

Virgin Olive Oil 2 Teaspoons
Cooking Oil (Sunflower, Rice Bran etc.) About 4-5 teaspoons
Black Pepper 1 Teaspoon
Red Chilli Powder 1 Teaspoon
Curry Leaf Powder/Karivepaku Podi 1 Teaspoon
Oregano Seasoning 1 Teaspoon
Fresh Lime 1
Salt To taste

Rice

Basmati Rice











Preparation

1. Cook the basmati rice making sure that the rice doesnt become too sticky. As a thumb rule 1.8 parts of water for 1 part of rice. Once cooked spread it out into a plate or a tray and mix the rice with the Olive Oil. Allow to cool for a bit.
2. In a large wok, heat oil and deep fry the beaten eggs for a bit and keep it aside
3. In the same wok heat some more cooking oil and throw in (not literally! with care of course) the green chillies, curry leaves and mint leaves/pudina. After they fry for a few seconds add the onions and mix for a minute. Then add the ginger garlic paste and stir for a bit on low flame.
4. Add the spring onions, french beans and green peas and stir for a minute or so.
5. Add the fried egg and the chicken pieces. Stir fry for a bit (making sure you make the ting ting noise of your frying utensil with the spoon. Bandi Style remember?)
6. Add all the seasonings and spices and stir for a bit
7. Finally add the rice and mix properly, first on high flame and then on a low flame.
8. Turn off the gas and then add the squeezed lime juice and coriander leaves, cover the wok for a minute and serve!