Ingredient
250 g long grain basmati rice
1 carrot – washed, peeled and chopped
1/4 cup green beans – washed and finely chopped
1 medium green capsicum – washed, seeded and finely chopped
3 spring onions, washed and chopped
1 cup grated chicken
1/2 cup cooked small shrimp
2 tablespoons soy sauce
1 tablespoon celery – washed, ends cut and chopped
1/2 tablespoon chili sauce
1 tablespoon of vinegar
1 tablespoon worcestershire sauce
1/2 tablespoon (Chinese salt)
1/4 tablespoon salt-to taste
1 onion, sliced
3-5 drops of oil
1 garlic chop
1/2 cup canned mushrooms
Preparation!
Put a teaspoon of oil in a container. Fry the onion until it is transparent.
Add carrots, beans, bell pepper, celery, onion and mushrooms, if desired.
Cook for a few minutes until they start to brown. Transfer to another vessel.
Now fry the chicken and the shrimp.
Pour a little oil in the container. Add the chopped garlic.
When it turns brown, remove it and keep aside.
Once the garlic flavored oil, put the rice in the same oil container. Fry for 5 minutes.
Add all the vegetables, chicken and shrimp.
Cook the rice in the chicken broth.
When the rice is cooked, add all the sauces.
Increase the heat and fry for 5 minutes. Stir and serve hot.