Chicken Fried Rice With Mushrooms Recipe
Ingredients
| Shredded chicken | 1 Cup (16 tbs), boiled | |
| Rice | 3 Cup (16 tbs), parboiled | |
| Onions : 2 sliced fine | ||
| Cabbage : 1 cup sliced | ||
| Mushrooms | 1/2 Cup (16 tbs) | |
| Carrot | 1/2 Cup (16 tbs), grated | |
| Beans : 1 cup, cut into thin diagonal pieces | ||
| Eggs : 2 slightly beaten | ||
| Soya sauce : 1 tbsp | ||
| Vinegar | 1 Tablespoon | |
| Aji-no-moto : 1 tsp | ||
| Oil | 4 Tablespoon | |
| Spring onions : 1/2 cup chopped. | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Mix the parboiled rice 1 tbsp Soya sauce and 1 tbsp oil.
2. Keep aside.
3. Saute all the vegetables in 2 tbsp oil.
4. In the remaining oil, fry rice for 3 minutes.
5. Add all the sauted vegetables, aji-no-moto, salt and pepper.
6. Scramble the egg separately and mix into the rice.
7. Lastly add the shredded chicken and fry for another 2 minutes.
8. Remove from fire, sprinkle tohasco sauce and serve hot.
2. Keep aside.
3. Saute all the vegetables in 2 tbsp oil.
4. In the remaining oil, fry rice for 3 minutes.
5. Add all the sauted vegetables, aji-no-moto, salt and pepper.
6. Scramble the egg separately and mix into the rice.
7. Lastly add the shredded chicken and fry for another 2 minutes.
8. Remove from fire, sprinkle tohasco sauce and serve hot.
Chef
