CHICKEN FRIED RICE

Preparation Method :

• Pressure cook the chicken breasts with ¼ cup of water and ¼ teaspoon of salt to give 2 whistles.
• Remove from heat and drop the pressure by putting some cold water on the lid of the cooker. Cool, debone and chop the cooked chicken.
• Boil the measured water with 2 teaspoon salt in a large vessel.
• Add rice to boiling water. Cook rapidly for about 10 minutes or until the rice just turns soft but not mushy.
• Spread the rice on a tray and let the steam escape to keep the rice grains separate.
• Heat oil in a non stick wok. Reduce heat. Add the garlic and green chilies.
• After a few seconds, add the white of spring onions. When onions turn soft, add carrot and cabbage. Stir in vinegar and add chicken. Saute for a minute.
• Add the rice and greens of spring onions.
• Add the soya sauce, ajinomoto, salt and pepper, stir constantly for 2-3 minutes.
• Serve hot.