INGREDIENTS<br /><br />1) 250 g Basmati rice <br />2) 1 Cup chicken, shredded <br />3) 1 Cup prawns, shredded <br />4) 1 Medium green capsicum, washed, deseeded and finely chopped <br />5) 3 Spring onions, washed and chopped <br />6) 1/2 Cup small shrimp, cooked <br />7) 1/2 tbsp Chili sauce <br />8) 2 tbsp Soya sauce <br />9) 1 Carrot, washed, peeled and chopped<br />10) 1/4 Cup French beans, washed and finely chopped <br />11) 1 tbsp Celery, washed, ends trimmed and chopped <br />12) 1 tbsp Vinegar <br />13) 1 tbsp Worcestershire sauce <br />14) 1/2 tbsp Ajinomoto <br />15) 1/4 tsp Salt to taste <br />16) 1 Onion, sliced <br />17) 3-5 Drops oil <br />18) 1 Garlic, chopped <br />19) 1/2 Cup tinned mushrooms, washed and chopped<br /><br />METHOD<br /><br />1. Take a vessel and pour one tsp of oil. <br />2. Fry the onion until transparent. <br />3. Add, capsicum, celery, spring onion, carrots, beans and mushrooms. <br />4. Cook them for a few minutes until they turn brown. <br />5. Take another vessel and fry the chicken and prawns. <br />6. Pour a little oil. Add chopped garlic. <br />7. Remove it when it turns brown. Keep aside. <br />8. Once oil is flavoured with garlic, place the rice in the same vessel. <br />9. Now Fry it for 5 minutes. <br />10. Combine all the vegetables, chicken and prawns. <br />11. Cook the rice in the chicken stock. <br />12. Mix all the sauces with cooked rice. <br />13. Fry for 5 minutes on high heat. <br />14. Keep stirring and serve hot.
