CHINESE FRIED RICE

This recipe is one of my comfort foods and indeed a popular Indo Chinese
treat in Mumbai.
Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking
techniques to Indian tastes through a larger offering of vegetarian dishes.
The Indian Chinese cuisine is said to have been developed by the small Chinese
community that has lived in Kolkata for over a century.
Today, Chinese food is an integral part of the Indian culinary scene.
It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and
North America.
INGREDIENTS:
Boiled Rice 3cups
Capsicum chopped 3
Carrots chopped and boiled 2
Spring Onions 2 bunches
Onion sliced 1 large
Chicken boiled and chopped in pieces kg
Garlic chopped 1/4cup
Ginger chopped 2 inches
Green chillies 2 slit lengthwise
Ajinomoto tsp (optional)
Cooking oil cup
Soya sauce 2tblsp
White pepper 1tsp
Salt as taste
METHOD:
In a kadhai add oil.When hot add boiled and chopped carrots(chopped & boiled
French beans or shredded cabbage can also be added.)Stir for 2 mins.
Add chopped garlic ginger, capsicum, white of the chopped spring onions and
sliced onion. Stir for 2 mins.

Add chopped chicken, slit green chillies, soya sauce, salt, white pepper and
ajinomoto. Stir well.
Add in the boiled rice.(Pass the hot rice in cool water and drain to use it so that the
grain separates.)
Stir well on high flame till all well combined. Add tsp salt if needed.
Garnish with green of the spring onions and stir well.
Serve hot.