- K&N’s TenderBrest - 700 g; marinated
- Oil - ¼ cup
- Garlic - 1 tbsp; chopped
- Onion - 1 cup; chopped
- Red chilli paste - 2 tbsp
- Ketchup - 2 tbsp
- Vinegar - 1 tbsp
- Soy sauce - 1 tbsp
- Carrot - 1/3 cup; julienned
- Bell pepper - 1 cup; julienned
- Cabbage - ½ cup; shredded
- Rice - 2 cups; boiled
- Salt - ½ tsp
- Cashew nuts - ¼ cup
- Spring onion - ½ cup; chopped
- K&N’s TenderBrest - 700 g
- Ginger and garlic paste - 1 tbsp
- Soy sauce - 1 tbsp
- Cornflour - 1 tbsp
- Egg - 1
- Five spice powder - ½ tsp
- Black pepper powder - ½ tsp
- Vinegar - 1 tbsp
- Salt - 1 tsp
- Oil - 1 cup (for frying)
For Chicken Marination
In a pan, heat oil. Add garlic and fry it for few seconds. Add onion and cook for 1-2 minutes.
Add red chilli paste, ketchup, vinegar, soy sauce and cook for 1-2 minutes.
Add carrot and sauté for a minute. Add bell pepper, cabbage and cook for 1-2 minutes.
Add marinated TenderBrest and cook for 2-3 minutes.
Add boiled rice and toss well over high flame for 1-2 minutes.
Add salt, cashew nuts, spring onion and mix well. Schezwan Chicken Fried Rice is ready.
For Chicken Marination
Thaw K&N’s TenderBrest as per instructions on pack and cut into strips.
In a bowl, add the TenderBrest strips, ginger and garlic paste, soy sauce, corn flour, egg, five spice powder, black pepper powder, vinegar and salt. Mix well and let it rest for 10-15 minutes.
- Red chillies whole - 2-3; dried
- Water warm - ½ cup
- Sugar - 1 tsp
- Oil - 1 tsp
- Salt - ½ tsp / to taste
Deseed whole red the chillies and cut into 2 pieces.
Soak in warm water for 15 minutes.
Remove from water and blend well, adding sugar, oil and salt.
