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Thursday, June 13, 2024

This Eid-el-Kabir, savour the pleasure of egg fried rice and crispy chicken!

Egg Fried Rice is a simple, yet scrumptious dish that can turn your mealtime into a delight. This classic recipe hails from Asian cuisine, combining fluffy rice, fresh eggs, and a blend of vegetables.

It’s a quick, healthy option that’s customisable, perfect for using up leftover rice, and sure to satisfy your taste buds every time.

Prep Time: 25 mins.
Cook Time: 30 mins.
Total Time: 55 mins.
Servings: 2 people

• Six spring onions
• Salt and pepper to taste
• ½ tablespoon of sesame oil
• Three cups of cooked rice
• One tablespoon of soy sauce
• Vegetable oil for frying
• ½ teaspoon of sesame seed
• Three large eggs

1. Begin by dicing the spring onions finely.
2. Break the eggs into a dish and whisk them using a fork.
3. Warm up a sizable pan on medium-high heat with a couple of spoonfuls of oil. Mix in most of the spring onions and sauté until they’re tender and release a pleasing aroma.
4. Lower the heat to medium-low, add the eggs, and gently stir to form a scramble. Cook until the eggs are mostly set but still slightly runny. Remove and set aside on a plate.
5. Increase the heat back to medium-high, pour in two more tablespoons of oil, and add the remaining green onions. Sauté until they’re soft. Mix in a spoonful of soy sauce.
6. Introduce the rice to the pan. Fry it while stirring thoroughly to break apart any lumps, until it’s well cooked.
7. Reintegrate the scrambled eggs into the pan, blending them well with the rice and breaking them up. Season with salt, pepper, sesame oil, and sesame seeds to taste.
8. Serve and enjoy!

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Crispy fried chicken

Crispy Fried Chicken is the epitome of comfort food, featuring tender chicken encased in a perfectly seasoned, crunchy exterior. This beloved recipe is a fusion of flavorful spices and a unique frying method, ensuring a delightful crispness. Ideal for family dinners or casual gatherings, this dish promises a satisfying, mouthwatering experience with each bite.

Prep Time: 25 mins.
Cook Time: 25 mins.
Total Time: 50 mins.
Servings: 3 people

• One cup of buttermilk
• One teaspoon of paprika
• Four pounds of chicken thighs
• Salt and pepper to taste
• 2 litres of vegetable oil for frying
• Two cups of all-purpose flour

1. Start by removing the skin from your chicken pieces, if you like.
2. Pour flour into a large resealable plastic bag. Add paprika, salt, and pepper to the flour for seasoning.
3. Immerse chicken pieces in buttermilk before placing a few into the flour bag. Seal and shake the bag for an even coating.
4. Lay the floured chicken on a baking sheet or tray, covering with a fresh dishcloth or parchment paper.
5. Half-fill a sizable skillet with vegetable oil and heat until it’s very hot.
6. Add as many chicken pieces as the skillet allows, browning them on both sides in the heated oil.
7. Once browned, lower the heat, cover the skillet, and allow it to cook for 30 minutes. Uncover, increase the heat, and continue frying until the chicken becomes crispy.
8. Use paper towels to drain the fried chicken. Depending on the amount of chicken, you may need to fry in several batches. Keep the cooked chicken warm in the oven while preparing the remaining batches.

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