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Rice 1 kg
Chicken 1/2 kg
Salt as per taste
Garlic paste 1tsp
Carrots (chopped) 2 medium
Cabbage (chopped) 1 small
Vinegar 2 tbsp
Soya Sauce 4 tbsp
White Pepper Powder 1 tbsp
Sugar 1 tbsp
Chinese Salt 1 tsp
Eggs 3
Cooking Oil 4-6 tbsp
Garnish: Green Chillies (chopped)2-3
1 cup Bean Sprouts
100 gm Mushrooms

Remove bones and skin from chicken breast.Cut into small pieces.(cubes)
Boil rice and drain the water. Cover and refrigerate for 4-6 hours.
In a wok, heat Cooking Oil on medium heat for 2-3 minutes and saute garlic for 1-2 minutes. Then add chicken and stir-fry until water from the chicken dries.
Add bean sprouts, mushrooms, cabbage,carrots and spring onions and mix well for a minute
Add rice and mix well with the help of two spoons until hot.
Then add salt,sugar ,white pepper and chinese salt and mix well. Beat eggs with salt and a pinch of white pepper and pour it on the rice.
Add vinegar and soya sauce in the end and mix well.
Serve hot.