|2 cup||Cooked rice|
|1 no||Onion (cut lengthwise)|
|2 cup||Cabbage (shredded)|
|1 cup||Choice of bell peppers green, red, orange or yello/capsicum (thinely sliced)|
|3 inch||Ginger (finely minced)|
|5 clove||Garlic (finely minced)|
|1 bunch||Spring onions (finely chopped)|
|2 nos||Eggs (slightly beaton with little salt)|
|1 cup||Boneless chicken (fully cooked and shredded, 1/4 kg approx)|
|2 tsp||Soy sauce|
|1 tsp||Green chilli sauce|
|½ tsp||White pepper powder|
|½ tsp||Black pepper powder|
|½ tsp||Salt (or to taste)|
There are certain basic steps to follow before making fried rice. The rice should be cold orelse it will be very sticky and make the dish soggy. To avoid that, wash and cook rice( preferably basmati, jasmine or any long grain) before hand and cool it. Cook chicken in boiling water using a seperate pan with little salt and pepper. Once cooked fully, drain the stock (can be used for any soup or gravy preparation) and shred the chicken into small pieces and keep aside. Now take a wok or pan, add a 1 tsp of oil , add eggs; just as whites begin to set, stir to scramble with salt and pepper and transfer to a bowl and set aside. .
In the same pan add the remaining oil and stir fry on high flame all the vegies except spring onions along with ginger and garlic with little salt. Once they turn slightly tender, add cooked rice, shredded chicken, scrambled eggs, black pepper powder, white pepper powder, soy sauce, chilli sauce, spring onions and mix well to combine. Cook until heated through for about 3 to 4 minutes.
MSG or ajinomotto is purely optional, its used in restaurants to enhance taste.