Chinese Chicken Fried Rice
|Rice||2 Cup (32 tbs) (cup = rice cooker cup)|
|Green peas||1⁄4 Cup (4 tbs)|
|Corn kernels||1⁄4 Cup (4 tbs)|
|Spring onions||1⁄4 Cup (4 tbs)|
|Chilly sauce||2 Tablespoon|
|Soy sauce||4 Tablespoon|
|Tomato ketchup||1 Tablespoon|
|China salt||2 Pinch (Ajinamoto)|
|Lime juice||3 Tablespoon|
|Table salt||To Taste|
|Black pepper||To Taste|
|Olive oil||3 Tablespoon|
Cook rice separately & cool it in a mesh bowl or a large pan. Keep aside.
Cut chicken breasts into thin cubes. Marinade with salt, pepper & juice of lime for 15 minutes. Spray a non-stick cooking spray on a pan or use 1 tbs of olive oil & fry the chicken cubes until they turn slightly brown (make sure the chicken is thoroughly cooked)
Saute Green Peas & Corn Kernels until they turn tender. Also saute spring onions until slightly browned.
Scramble 2 eggs.
Heat 2 tbs oil in a deep vessel. Add the fried chicken cubes, peas, corn kernels, scrambled eggs & rice. Add china salt, chilly sauce, soy sauce & tomato ketchup and mix thoroughly.