Chicken Fried Rice
1½ cups cooked chicken cubes
2 cups long grained rice
1 tbsp of capsicum, carrots and French beans cut into cubes
2 tbsp chopped spring onions/shallot
1 tsp green chilies chopped fine or ½ tsp of red chili flakes
1 tsp ginger chopped fine
½ tsp chopped garlic
1 small onion, sliced
¼ tsp pepper
3 eggs scrambled
1 tsp chili sauce/ chili-garlic sauce
2 tbsp soya sauce
¼ tsp vinegar (optional)
½ tsp ajinomoto
4 tablespoons of oil
Spring onion leaves
Wash the grains of rice and soak it for 10 minutes in a large quantity of water. In a big vessel boil 4 cups of water, rice and a pinch of salt. Don’t cover the rice. Drain off the excess water. Add cold water and drain again. Put it in a plate and spread evenly. Sprinkle salt and add a teaspoon of cooking oil. Keep aside the rice and let it cool.
Beat the eggs, salt and pepper and scramble in a wok. Take the same wok heat oil and add onion and spring onions. Stir fry it for 30 seconds. When the onions are done put garlic, ginger, chilies, all the vegetables, pepper and a pinch of ajinomoto to it. Stir fry for 2 minutes. Put chicken cubes and cook, then add chili sauce, soya sauce, vinegar, eggs and mix well.
Finally add rice and stir it gently, see to it that the rice does not break. Put salt if needed. Garnish it with spring leaves and cook it for five minutes. Serve hot.