Wednesday, May 27, 2009

Chicken Fried Rice

Long grain rice 1 kg (soaked for about 20 min)
Chicken small pieces 1 cup finely chopped
Carrots 2 finely chopped
Green pepper (capsicum) 1 thinly sliced
Fresh green peas (optional) ½ cup
Garlic water 2 tbsp
Soya sauce 1 tbsp
Vinegar 1 tbsp
Ajinomoto (Chinese salt) ½ tsp
Salt to taste
Cinnamon 1 inch piece (roasted and powdered)
Cooking oil ½ cup

Heat oil in a big, heavy based pan. Add chicken pieces, Soya sauce, garlic water, salt and vinegar, fry for 5 to 7 minutes. Then add chopped shallots, carrots, green pepper and fresh peas, stir for a few minutes. Now add the drained rice carefully, stir for 10 minutes (do not stir too hard otherwise the rice will break). Add 6 cups of water to the rice, cover the rice and lower the heat. Cook for 12-15 minutes until the water has dried and the grains are separated. Mix in the cinnamon and Ajinomoto. Serve hot.

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