Frying The Chicken

Make sure to cut the chicken into bite-sized pieces. To the chicken, Add the spice powders, salt, ginger garlic paste, lime juice, egg white,  maida, and corn flour. Mix well.  Let it marinate for 10-15 minutes. Deep fry the chicken in hot oil for about 3-4 minutes till crispy. If the pieces are big, it will take more time to cook. Make sure not to crowd the kadai and cook in batches. Remove the fried chicken and drain on paper towels. Set aside on a plate to cool. Cut the fried chicken into small pieces so every bite of fried rice has a small piece of chicken in it.

For Cooking Rice (drain method)

Wash and soak Basmati rice in water for 30 minutes.
Bring a big pot of water to a boil. Add the soaked and drained rice to the hot water. Add a little salt and cook for a few minutes till the rice is cooked tender but firm. Drain on a colander and set aside.

For Scrambled Eggs

Take a small bowl and add the eggs and the yolk. Add the black pepper, and salt and whisk well to combine.
Heat a wok and add a little oil. I have used the oil that was used for deep frying as it is very flavourful. Add the egg mixture and cook till the eggs are scrambled. Remove the eggs from the wok and set aside on a bowl.

Making The Fried Rice

In the same wok, add oil. Add the spring onion (bottom part), green chillies, onions, and ginger garlic paste.  Cook for a couple of minutes. Add the veggies and cook for 5 minutes. Add the red chilli powder, black pepper powder, green chilli sauce, soy sauce and salt. Go easy on the salt as the sauces are already seasoned. Cook for a minute.
Add the cooked rice. Add the chopped capsicum, scrambled eggs and fried chicken. Mix well. Finally, finish with a generous sprinkling of spring onions. Serve hot.