Chicken Tempura Masala Rice

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.