Mexican Rice
By Nushrat Shaukat - SOUS CHEF
INGREDIENTS
1 cup basmati rice cooked
1 onion julienne
1 teaspoon garlic
a handful of chopped spring onions
3 potatoes cut into crisps and fried
a handful of chopped coriander
5 tablespoon chilli garlic sauce
2 tablespoon of hot chilli sauce
2 chicken fillets hammered to flatten
and
marinated in salt and lemon juice
1 egg beaten
breadcrumbs
oil to fry
METHOD
dip the fillets in egg and then in the breadcrumbs and then fry in oil till crisp and cooked through. using a sharp knife cut the fillets width ways into strips. leave aside.in a wok add a little bit of oil and then the onions. sizzle the onions and then add the garlic .as aroma rises add the rice ,chilli garlic sauce,hot chilli sauce and mix well. your rice should look pinkish in color. if not add more of the sauces. now add the coriander and the spring onions. mix it in. add the chopped chicken and distribute evenly.finally add the crisps and serve immediately.
INFO & TIPS
do not add crips early as they go soggy,they should be crisp when serving.
you may also add chopped vegs to the rice.
