Indo-Chinese Fried Rice

The rich flavour of chicken stock gives this fried rice its appetizing gloss, aroma and a "I cannot stop at one helping" taste!

You will need these..

For 5 cups of stock:

500 grams chicken

2 teaspoon Salt

1 teaspoon Pepper

3 Bay leaves

For fried rice:

2 and half cups of basmati rice (soaked for 1 hour before cooking)

300 grams of mixed vegetables of your choice (cube carrots, onions, capsicum, and shred cabbage)

2 green chillies chopped

3 spring onions chopped

2 tablespoon soya sauce

2 tablespoon tomato ketchup

1 tablespoon vinegar

1 tablespoon oil

1 teaspoon tobasco sauce

The procedure:

First wash the chicken well. Prepare the stock by boiling chicken with bones in 6 cups of water, salt, pepper and bay leaves.

Collect 5 cups of stock and cook the rice in it. Do not add any more salt as there is enough in the stock. Once cooked spread the rice on a tray and let it cool so that the grains retain their shape when mixing with sauce.

Shred the boiled chicken and keep aside.

Simultaneously you can start preparing the vegetables and sauce for the rice. Heat oil in a pan, saute onions and green chillies for 2 minutes. Then add the vegetables and stir fry for another 4 minutes. Now add the sauces and vinegar and finally the shredded chicken. Check for salt and add only if needed.

Once the rice has cooked mix the sauce into it evenly. Warm it again just before serving.

Variation:

For strict vegetarians substitute chicken stock with vegetable stock using the same procedure; simply semi boil the vegetables you plan to use with the rice.