Eight Jewels Rice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Medium

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Ingredients

  • Cooked rice (refrigerated) - 2 cups
  • Egg - 1
  • Finely chopped ginger - 1 tsp
  • Finely chopped garlic - 1 tsp
  • Finely chopped green chillies - 1 tbsp
  • Finely chopped coriander leaves or celery - 1/2 cup
  • Finely chopped spring onion - 1/2 cup
  • Chopped cabbage - 1/3 cup
  • Chopped capsicum - 1/3 cup
  • A pinch of ajinomoto
  • Cooked shredded chicken - 1/2 cup
  • Cooked chopped prawns - 1/2 cup
  • White pepper - 1/2 tsp
  • Soya sauce - 4 tbsp
  • Chilli sauce - 1 tsp
  • Salt to taste
  • Oil - 4 tbsp
  • For garnish:
  • Finely chopped spring onion - 1/2 cup
  • Small pieces of apple, litchi, mango and pineapple - 1/2 cup
  • Fried cashew nuts - 2 tbsp
  • Chopped roasted almonds - 2 tbsp

How to Make Eight Jewels Rice

  • Break the egg into a bowl. Add salt and pepper to taste. Beat lightly.
  • Heat 1 tbsp oil in a non-stick pan. Add the egg and scramble. Set aside.
  • Heat the remaining 3 tbsps of oil in the same pan.
  • Add ginger, garlic, green chillies, coriander leaves and spring onion. Stir fry on high heat for 30 seconds.
  • Add the cabbage, capsicum and ajinomoto. Stir fry for 1 min.
  • Add the chicken, prawns, pepper and salt. Mix well. Sautee for 1 min.
  • Add the rice, soya sauce, chilli sauce and spring onions. Stir fry over a high flame for 3 mins.
  • Add the scrambled egg, fresh fruits, cashew nuts and almonds.
  • Serve hot with fish Manchurian.

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