Mixed Chinese Fried Rice

Servings: 4 persons

Ingredients:

Small Shrimp/Kucho Chingri - 100 g

Chicken - 100 g

Egg - 2

Kalijira Rice or Atop Chal Goldana - 3 cups

Beans - 1 cups, chopped

Capsicum - 1 cups, chopped

Carrots - 1/4 cup, chopped

Soya Sauce - 1 tbsp

Chilli Sauce - 1 tbsp

Aji Na Moto - 1/2 tsp

Salt - To taste

Oil - 1/4 cup

Prepare Rice:

1. Wash and boil rice with salt till half-cooked (about 10 minutes on stove-top for 3 cups of kalijira).

2. Drain water and spread rice on absorbent paper and let cool. Sprinkle 1/2 tbsp white oil to keep grains separate.

3. Boil the chicken for 15 min. Shred the meat from bones. Keep aside the shredded meat immersed in 1/4 tbsp soya sauce.

Prepare Meat, Shrimp, Egg, Vegetables:

1. Heat 2 tbsp oil, fry the chopped vegetables individually on low heat and keep aside. Vegetables should be soft and not deep fried.

2. If required add 2 tbsp more oil and fry the shrimp for 5 min. Remove and keep aside.

3. In the same oil saute the shredded chicken. Keep aside.

4. Beat the 2 eggs in a bowl with a pinch of salt and pepper. Make one round omellette. After removing from fire, cut the omellette into small cubes.

Cooking Procedure:

1. Heat 4 tbsp white oil, keep heat on medium setting.

2. Add rice and stir on low heat for 2 minutes.

3. Add chilli and soya sauce and mix well till the rice is evenly browned.

4. Add ajinomoto and mix.

5. Add the fried egg, chicken, shrimp and vegetables. Mix and fry for 7-8 minutes on low heat.

Serving Suggestions:

Cooking Tips:

Adjust the soya sauce quantity depending upon browning of the rice (light brown is adequate). Chinese fried rice tastes better if eaten a day after it is prepared.