Chicken stock – 1/3 cup or 2 teaspoons chicken stock powder
Instructions
Cook the rice and put aside. Heat oil/butter in a
wide skillet at a very low heat.
Add garlic and ginger and fry for 30 seconds taking
care not to brown it. Add egg, 1/4th of the spring
onions, and fry until the egg turns into small
pieces.
Add chicken pieces, bring the skillet to full heat,
and stir rapidly for 30 seconds. Add ¾ of the
remaining sping onions, cabbage, and carrots and
stir everything together
Add chicken stock, stir, and cook for two minutes.
Add cooked rice, soy sauce, tomato sauce, and stir-
fry for another 3 minutes and serve on a rice plate.
Serving
Suggestions
Good combination would be with a soup and/or a vegetable side dish
Originally Submitted
6/25/2010
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