Heat a little oil in a pan, fry the minced garlic briefly, and then add the chicken breast.
Season the chicken with paprika powder, half of the black pepper, salt, and ginger powder. Fry until golden brown, then remove the chicken from the pan and set aside.
In the same pan, add half of the soy sauce, hot chili sauce, sweet soy sauce, and ajam smoor paste. Add the water and let the sauce simmer.
Return the fried chicken to the pan and stir well to coat the chicken in the sauce.
In a separate pan, heat the remaining oil and fry the diced onion.
Crumble the Maggi bouillon cube into the pan and add the remaining black pepper. Crack the eggs into the pan and scramble them.
Add most of the chopped spring onion and the cold cooked basmati rice. Mix well and stir in the remaining splash of soy sauce.
Serve the fried rice with the saucy chicken on top or alongside. Garnish with sliced red chili pepper and the remaining spring onion.
Cook it hands-free.
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