Chicken Chinese Chilli with Egg Fried Rice

INGREDIENTS (Serves Two):

For the Chicken :

250 gms Chicken Breast Diced
2 Red Onions Diced
1 bowl Mixed Peppers diced
100 gms Baby Corn boiled & Sliced diagonally
4-5 Garlic Cloves Sliced diagonally
4-5 green Chillies Sliced diagonally
1 Inch Piece of Ginger julienned
1 tsp Chinese Five Spice Powder
1 Egg beaten with a pinch of chinese five spice powder
Self Raising Flour
Freshly Crushed Pepper
1tsp Soy Sauce
1tsp Red Chilli Flakes
1 packet Chinese Chili Meal Mix by Knorr
Salt to taste
Oil to deep fry

For the Egg Rice:

250gms Rice (cooked and refrigerated over night)
5-6 Spring Onions sliced
1 large carrot finely diced
Half Cup Beans, finely chopped
2 eggs beaten
1 tsp roasted sesame oil
1 tsp Soy Sauce
freshly crushed pepper
Salt to taste
2 tbl spoon refined oil

Method:
For the Chicken:

Boil diced Chicken till 3/4th cooked. Drain and keep aside, mix salt and Chinese five spice powder with self raising flour.Fold the chicken pieces in beaten egg and then into the flour and spice mix and deep fry.Keep aside. Heat oil in a pan and add chopped garlic, green chillies diced onions and julienne ginger, saute for a minute and add rest of the diced peppers and baby corn, sauté and now add chicken and red chilli flakes. Mix Knorr Chinese Chilli mix with water and add, Cook till thick consistency.

TIP : Add a few drops of Tobasco and garnish with freshly chopped coriander.

For the Egg Rice:

Beat two eggs with a teaspoon of toasted sesame oil and freshly crushed pepper corns and keep aside. Heat oil in a wok , add rice and sauté, now add the sliced spring onions, carrots and beans. Add freshly crushed pepper and salt.
Now move rice to one side of the wok and pour the beaten eggs on the other, leave for 30 sec and start mixing the egg with a chopstick.Now mix with the rice . Add soy sauce.

Serve both side by side in a pasta bowl.