Serves: 3
Preparation time: 20 mins

2 cups long-grain rice, cooked
1 pc chicken breast, boneless and skinless, sliced thinly
1/4 cup celery, sliced
1 red pepper, diced
1 onion, diced
1/4 cup fresh or frozen green peas
1/4 cup fresh or frozen corn kernels
1 carrot, parboiled and diced
(or you can buy pre-frozen)
1 clove garlic, minced
1 sachet chicken stock
green onions, chopped for garnishing
1 tsp ground chilli (sambal oelek) - omit this if you do not want it spicy
soy sauce and pepper to taste
oil for frying
 
 

Malaysian Chicken Fried Rice

Method:

-In a wok, heat oil. Saute garlic and onions until slightly brown.
-Add ground chilli and fry for 2 minutes.
-Add chicken and cook until chicken is no longer pink.
-Add chicken stock and all the vegetables, and cook for about 5 minutes.
-Stir in rice and mix thoroughly.
-Add soy sauce and pepper to taste.
-Cook for another 5- 7 minutes.
-Garnish with green onions.
-Serve hot.
-You can also garnish with a basic omelette, sliced thinly.

Contributed by: Mythreyi Dilip