Steps to Make Fried Rice, Chicken with butternut sauce Ultimate

Steps to Make Fried Rice, Chicken with butternut sauce Ultimate

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Fried Rice, Chicken with butternut sauce

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We hope you got benefit from reading it, now let's go back to fried rice, chicken with butternut sauce recipe. To cook fried rice, chicken with butternut sauce you only need 17 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Fried Rice, Chicken with butternut sauce:

  1. Use 400 g of rice.
  2. Use 1 tsp of tumeric powder.
  3. Provide 1 pinch of salt.
  4. Take 1 of onion.
  5. Get 1 of Cucumber.
  6. Get 4 of tomatoes.
  7. Use A few of pieces garden peas.
  8. You need of Rosemary twig.
  9. Prepare 1 bunch of coriander.
  10. You need of Ginger paste.
  11. You need of Garlic.
  12. Take of Boiled butternut.
  13. Provide 2 of Chicken drums.
  14. You need of Margarine.
  15. Get 1 tsp of sugar.
  16. Take 1/2 tsp of Paprika.
  17. Use 1 tsp of royco.

Steps to make Fried Rice, Chicken with butternut sauce:

  1. For Fried rice, Add desired amount of water with salt and. Tumeric powder and boil..
  2. On another pot fry onions, robot peppers, cucumber, tomatoes and garden peas..
  3. For seasoning I used aromatic original, lemon l, rosemary, parsley, garlic and ginger paste..
  4. When your rice is cooked mix with your fried veges..
  5. Mix butternut, with sugar and margarine..
  6. For the chicken marinade with soy sauce, barbecue sauce, Cajun sauce, paprika, chicken spice and royco..
  7. Then cut the vegetables, carrots, robot peppers, onion. Ads the veges to the chicken and put them in an oven..
  8. Bake the chicken with the veges together..
  9. Serve together.

Other seasonings should be added before. Fried rice is so much yummier without any soy sauce. You get a lot more of the other flavours. In saying that, I do add some dried stock in which contains MSG but it really does bring out all the other flavours. Spiced and creamy (yet cream-less) butternut squash sauce tossed with whole grain linguine.

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