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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is not authentic Chinese fried rice but as far back as I can remember ,my mom has always made this for us as well as for anyone who has always requested it. Very delicious and it goes great with Chinese chilly chicken. Ingredients:
3 cups basmati rice |
3 teaspoons salt |
1 cup chicken breast half, diced |
1 cup carrot, finely diced |
1 cup beans, finely sliced (or french beans) |
1 green pepper, finely diced |
1 red pepper, finely diced |
1/2 cup green spring onion, finely chopped |
4 spring onions, chopped separately |
2 tablespoons soya sauce |
1 teaspoon salt |
1 teaspoon black pepper |
2 1/2 tablespoons vegetable oil |
1 chicken stock cube, melted in |
1/4 cup water |
Directions:
1. Wash and soak rice for half an hour.
2. Par boil rice in water to which 3 tsps of salt has been added.
3. Drain well and if possible spread it out on a clean tea towel to dry and let the grains separate.
4. In a large wok add 2 1/2 tbsp oil and stir fry the chopped onions,the carrots, beans, peppers and chicken for 1-2 minutes.
5. Add the soya sauce, pepper powder and salt to taste.
6. Add the melted stock cube.
7. **Keep in mind that SOYA SAUCE AND THE STOCK CUBE HAVE ADDED SALT IN IT so go by your judgment**.
8. Add the cooled rice to the wok and mix with a light hand so as to not break the rice.
9. Sprinkle with the chopped green spring onions.
10. Place on low heat for 10 minutes till rice is done.
11. Scramble a egg and serve on top of the rice.
12. Serve steaming hot!
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