Kottu Roti (with rice flour roti)

Ingredients

• 4 Rice Flour Roti
• 1 cup Chicken (cooked)
• 2 Egg
• 0.5 cup Carrot
• 0.5 cup Leek
• 0.5 cup Onion
• 2 cloves Garlic
• 1.27 cm Ginger
• 1 Green Chilies
• 1 tbsp Curry Powder
• 0.5 tsp Turmeric Powder
• 0.25 tsp Chili Flakes
• 2 tbsp Soy Sauce (Gluten-Free)
• 2 tbsp Vegetable Oil
• 0.5 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the 4 Rice Flour Roti by chopping them into small, bite-sized pieces. Let them cool slightly after chopping so they are easier to handle.
2. 2Heat the 2 tbsp Vegetable Oil in a large 30.48 cm skillet over medium-high heat, approximately 204.4°C (200°C).
3. 3Add the 2 beaten Eggs to the hot skillet and scramble them until they are fully cooked. Remove the cooked eggs from the skillet and set them aside.
4. 4Add the chopped 0.5 cup Onion, 2 minced cloves Garlic, 1.27 cm Ginger (minced), and 1 Green Chili (finely chopped) to the skillet. Sauté for 1-2 minutes until they smell fragrant.
5. 5Add the chopped 0.5 cup Carrot and 0.5 cup Leek to the skillet. Cook for 2-3 minutes, stirring occasionally, until the vegetables begin to soften slightly.
6. 6Add the chopped 4 Rice Flour Roti, 1 cup cooked Chicken, the reserved scrambled eggs, 1 tbsp Curry Powder, 0.5 tsp Turmeric Powder, 0.25 tsp Chili Flakes, and 2 tbsp Soy Sauce (Gluten-Free) to the skillet. Mix everything together thoroughly.
7. 7Continue to cook for 5 minutes, stirring the mixture occasionally, until all ingredients are heated through. Season with 0.5 tsp Salt.
8. 8Serve the Kottu Roti hot.

Substitutions

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