INGREDIENTS

1) 250 g Basmati rice
2) 1 Cup chicken, shredded
3) 1 Cup prawns, shredded
4) 1 Medium green capsicum, washed, deseeded and finely chopped
5) 3 Spring onions, washed and chopped
6) 1/2 Cup small shrimp, cooked
7) 1/2 tbsp Chili sauce
8) 2 tbsp Soya sauce
9) 1 Carrot, washed, peeled and chopped
10) 1/4 Cup French beans, washed and finely chopped
11) 1 tbsp Celery, washed, ends trimmed and chopped
12) 1 tbsp Vinegar
13) 1 tbsp Worcestershire sauce
14) 1/2 tbsp Ajinomoto
15) 1/4 tsp Salt to taste
16) 1 Onion, sliced
17) 3-5 Drops oil
18) 1 Garlic, chopped
19) 1/2 Cup tinned mushrooms, washed and chopped

METHOD

1. Take a vessel and pour one tsp of oil.
2. Fry the onion until transparent.
3. Add, capsicum, celery, spring onion, carrots, beans and mushrooms.
4. Cook them for a few minutes until they turn brown.
5. Take another vessel and fry the chicken and prawns.
6. Pour a little oil. Add chopped garlic.
7. Remove it when it turns brown. Keep aside.
8. Once oil is flavoured with garlic, place the rice in the same vessel.
9. Now Fry it for 5 minutes.
10. Combine all the vegetables, chicken and prawns.
11. Cook the rice in the chicken stock.
12. Mix all the sauces with cooked rice.
13. Fry for 5 minutes on high heat.
14. Keep stirring and serve hot.