Poha Egg Fried Rice


What You Need:
  • 3 cups pressed rice (poha), moistened
  • 3 eggs
  • 1 cup minced chicken (optional)
  • Salt to taste
  • 7 tablespoons sunflower oil
  • 3 green chillies, chopped
  • ½ cup chopped spring onion bulbs
  • 2 medium onions, chopped
  • 1 small red capsicum, chopped
  • 1 small yellow capsicum, chopped
  • 1 teaspoon soya sauce
  • 2 teaspoons vinegar
  • ½ cup chopped spring onion greens
  • Ask a parent or adult to help you with this recipe.
  • Divide the chicken mince into approximately 10 portions and shape each into a quenelle. Sprinkle salt on top
  • and refrigerate for 10 to 12 minutes.
  • Heat 2 tablespoons of sunflower oil in a non-stick pan.
  • Whisk the eggs in a deep bowl with salt and green chillies. Pour the eggs into the pan and cook, stirring till the eggs are scrambled. Take the pan off the heat and transfer the eggs into a bowl.
  • Heat 3 tablespoons of sunflower oil in the same pan. Add the chopped spring onion bulbs and onions and sauté till they are lightly coloured. Simultaneously, heat the remaining sunflower oil in another non-stick pan. Add the chicken quenelles and cook till done.
  • To the sautéed onions, add the chopped red capsicum, yellow capsicum and poha. Mix well and cook for 1 minute.
  • Add the soya sauce, salt and scrambled eggs, reserving 1 tablespoon for garnishing, and mix well. Add the vinegar and spring onion greens. Mix well.
  • Place the poha mixture in a serving dish. Top with the scrambled eggs and arrange the cooked chicken quenelles over the eggs. Serve immediately.