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Zesty, tangy lemon chicken gravy with fluffy fried rice – a protein-packed, soul-satisfying meal!

Crispy fried chicken tossed in a tangy, savory lemon and soy sauce gravy. This Indo-Chinese favorite is packed with flavor from ginger, garlic, and fresh lemon juice, making it a perfect side for fried rice or noodles.
Serving size: 1 cup

A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
Serving size: 1.5 cups




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Zesty, tangy lemon chicken gravy with fluffy fried rice – a protein-packed, soul-satisfying meal!
This indo_chinese dish is perfect for lunch. With 725.06 calories and 49.52g of protein per serving, it's a nutritious choice for your meal plan.
Marinate the Chicken
Fry the Chicken
Sauté Aromatics and Vegetables
Prepare and Thicken the Gravy
Combine and Serve
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.