Ingredient!
250 grams of long grain basmati rice
1 carrot – washed, peeled and chopped
1/4 cup French beans – washed and finely chopped
1 medium green bell pepper – washed, sown and finely chopped
3 spring onions and chopped
1 cup of chicken-shredded
1/2 cup small shrimp-cooked
2 tablespoons of soy sauce
1 tablespoon celery wash, ends trimmed and chopped
1/2 teaspoon chili sauce
1 tablespoon of vinegar
1 tablespoon worcestershire sauce
1/2 tablespoon (Chinese salt)
1/4 tablespoon salt to taste
1 onion-cut
3-5 drops of oil
1 garlic mince
1/2 cup can of mushrooms
Preparation!
Put a teaspoon of oil into a vessel. Fry onions until transparent.
Add carrots, beans, bell peppers, celery, onion and mushrooms if desired.
Cook for a few minutes until they start to turn brown. Transfer to another vessel.
Now chicken and shrimp rose.
Pour some oil into the container. Add the chopped garlic.
When it turns brown, remove it and keep it aside.
When the oil is flavored with garlic, put the rice in the same oil container. Fry it for 5 minutes.
Add all vegetables, chicken and shrimp.
Cook the rice in the chicken stock.
When the rice is cooked, add all the sauces.
Increase the heat and rise for 5 minutes. Stir and serve hot.