Singaporean Rice

Ingredients:

• Sela rice 2-1/2 cups
• Small prawns 1/2 packet
• Mushrooms 1/2 tin
• Oil 1 cup
• Bean sprouts 1 cup
• Finely chopped green onion leaves 1 cup
• Yellow color 1 pinch
• Finely chopped onion 1
• Finely chopped carrots 2
• Finely chopped capsicum 2
• Eggs 3
• Finely long chopped green chilies 4
• Chicken boneless (small pieces) 8
• Boiled noodles few
• Ginger garlic paste 1 tsp
• Sugar 1 tsp
• Crushed black pepper 1 tsp
• Roasted cinnamon powder 1 tsp
• Chicken cube flour 1 tbsp
• Sesame oil 1 tbsp
• Crushed red chili 1 tbsp
• Soya sauce 3 tbsp
• White vinegar 3 tbsp
• Salt to taste
  

Method:

1. Wash rice, soak it, drain its water, put fresh water, 1 tbsp vinegar and salt and boil it.
2. Now drain its water, simmer it for 5 minutes and spread on tray.
3. Then heat oil in big wok and fry onion until light brown.
4. Now add ginger garlic paste, roast it slightly, put chicken pieces and roast it.
5. When water of chicken dries, add prawns and stir it fast.
6. Now mix 1 tbsp vinegar, soya sauce, chicken cube flour, black pepper and red chili in it and roast it slightly.
7. Then put mushroom, carrot, capsicum and boiled noodles.
8. Then put rice, soya sauce and 1 tbsp vinegar, then stir fry it fast and add sesame oil.
9. Then put spring onion leaves and beans sprouts and serve hot.