Ingredients:
250 g long-grain basmati rice
1 carrots, washed, peeled and chopped
1/4 cup French beans, washed and finely chopped
1 medium green capsicum, washed, de-seeded and finely chopped
3 spring onions, washed and chopped
1 cup chicken, shredded
1/2 cup small shrimp, cooked
2 tablespoons soya sauce
1 tablespoon celery, washed, ends trimmed and chopped
1/2 tablespoon chili sauce
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1/2 tablespoon ajinomoto ( Chinese salt) (optional)
1/4 teaspoon salt, to taste
1 onions, sliced
3 -5 drops oil
1 garlic, chopped
1/2 cup tinned mushrooms (washed, drained and chopped) (optional) or 1/2 cup fresh mushrooms, washed and chopped (optional)
Directions:
Put a tsp of oil in a vessel.
Fry the onion till transparent.
Add carrots, beans, capsicum, celery, spring onion and mushrooms, if desired.
Cook for a few minutes until they begin to turn brown.
Transfer to another vessel.
Now, fry the chicken and prawns.
Pour a little oil in the vessel.
Add chopped garlic.
When it turns brown, remove it and keep aside.
Once the oil is flavoured with garlic, put the rice in the same vessel of oil.
Fry it for 5 minutes.
Add all the vegetables, chicken and prawns.
Cook the rice in the chicken stock.
When the rice is cooked, add all the sauces.
Increase heat and fry for 5 minutes.
Stir and serve hot.
Hmm, dig in, what are you waiting for, eh?
Servings: 6-8
Time preparation: 45 min.
Time total: 105 min.