Egg fried rice with vegetables and meat

Ingredients

• ½ kilo of rice (boiled)
• 2 eggs (beaten)
• ½ cup of spring onions
• 1 green chilli finely chopped
• ½ cup carrots
• ½ of cabbage
• 1 tsp of salt
• 2 tbsp of chinese salt/flavour enhancer
• 1 tsp of white pepper
• ½ of chicken stock
• ¼ cup cooked shredded chicken
• ¼ cup of cooked peeled prawns
• 3 tbsp of light soy sauce
• ¼ cup of oil

Method

Step 1

Boil the rice with very little or no salt, strain it and let it cool to one side.

Step 2

On a low flame in a pan put the beaten eggs and stir it so as to make scrambled eggs. Remove it from heat. In the same pan put the chopped vegetables and add salt, Chinese salt/ flavour enhancer, white pepper, light soy sauce, cooked and shredded chicken, cooked prawns, and ½ cup of chicken stock. Cook them for a minutes. Now in a deep pot mix rice, egg, vegetables and meat (chicken and prawns) on a very low flame. Cook for 10 minutes. (Tawa / metal disc is placed under the pot to disperse heat evenly at the base of pot to prevent the rice at the bottom from burning and over cooking).