How to make Poha Egg Fried Rice - Poha stir fried with scrambled eggs and chicken mince quenells to make an unusual fried rice.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Pressed rice (poha) , Eggs (अंडे)
Cuisine : Indian
Course : Snacks and Starters
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Poha Egg Fried Rice Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Poha Egg Fried Rice checkout Rice Flake Fish. You can also find more Snacks and Starters recipes like Mushroom and Cheese Cigars, Oat Pancakes, Melting Moments, Dabeli.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Poha Egg Fried Rice Recipe
Pressed rice (poha) 3 cups
Eggs 3
Chicken minced 1 cup
Salt to taste
Oil 7 tablespoons
Green chillies chopped 1 tablespoon
Spring onion bulbs chopped 1/2 cup
Onions chopped 1 cup
Red capsicum chopped 1/2 cup
Yellow capsicum chopped 1/2 cup
Soy sauce 1 tablespoon
Vinegar 2 tablespoons
Spring onion greens chopped 1/2 cup
Method
Step 1
Divide chicken mince into approximately 10 portions and shape into quennels. Sprinkle salt on top and refrigerate for 10-12 minutes.
Step 2
Heat 2 tbsps oil in non stick pan.
Step 3
Whisk eggs in a bowl with salt and green chillies. Pour this into the pan and cook, stirring, till eggs are scrambled.
Step 4
Remove from heat and set aside in a bowl.
Step 5
Heat 3 tbsps oil in same pan, add spring onion bulbs and onions and sauté till they are lightly coloured.
Step 6
Heat the remaining oil in another non stick pan. Add chicken quennels and cook till done.
Step 7
Add red and yellow capsicums and poha to onions. Mix well and cook for 1 minute.
Step 8
Add soya sauce, salt and scrambled eggs, reserving 1 tbsp for garnishing, and mix well. Add vinegar and spring onion greens. Mix well.
Step 9
Place poha mixture on a serving dish, put the reserved scrambled eggs on top and arrange cooked chicken quennels over the eggs. Serve immediately.
