Eight Jewels Rice

Ingredients

Rice 2 cups
Egg 1 no.
Finely chopped Ginger 1 tsp.
Finely chopped Garlic 1 tsp.
Finely chopped Green Chillies 1 tbsp.
Finely chopped Coriander leaves or celery =BC cup
Finely chopped spring Onion BC cup
Chopped Cabbage 1/3 cup
Chopped Capsicum 1/3 cup
Ajinomoto a pinch of
Cooked shredded Chicken 1/2 cup
Cooked chopped Prawns 1/2 cup
White Pepper 1/2 tsp.
Soya Sauce 4 tbsp.
Chili Sauce (optional) 1 tsp.
Finely chopped spring
Onion tops 1/2 cup
Small pieces of mixed fresh fruits (Apple, Lichi, Mango, Pineapple) 1/2 cup
Small pieces of fried Cashewnuts 2 tbsp.
Small pieces of blanched fried almonds 2 tbsp.
Oil 4 tbsp.
Salt As per taste

Method:

1. Pick, wash and soak rice for 10 minutes.
2. Boil water, add rice and a little salt. Cook, stirring occasionally, till rice is tender.
3. Drain. Add cold water. Drain again. Keep in an open vessel and use only after completely cooled.
4. Break the egg into a bowl. Add salt and pepper to taste and beat lightly.
5. Heat 1 tablespoon oil in a non-stick pan with high edges. Add the egg and scramble lightly. Remove, break into small pieces and set aside.
6. Heat the remaining 3 tablespoons of oil in the same pan. Add the ginger, garlic, green chillies, coriander leaves and spring onion. Stir fry over a high flame for half minute.
7. Add the cabbage, capsicum and ajinomoto. Stir fry for 1 minute.
8. Add the chicken, prawns, pepper and salt.
9. Mix well. Add the rice, Soya sauce, chilli sauce and spring onion tops. Stir fry over a high flame for 3 minutes.
10. Add the scrambled egg, fresh fruits, cashewnuts and almonds.
11. Serve very hot with noodles, fish Manchurian or szechuan pork or spicy potato with sesame seeds.