Ingredients

• Original recipe: Prawn (cleaned, chopped) - 1/2 cup
• Cooked chicken meat - 1/4 cup (cut into tiny pieces)
• Fine grained rice - 2 cups
• Egg - 2
• Spring onion - 5-6
• Capsicum - 1
• Soya sauce - 2 tsp
• Mushroom - a few
• MSG - 1/4 tsp
• Oil - 4 tbsp
• Pepper to taste
• Salt to taste
• Improved recipe version: Prawn (cooked and chopped) - 1/2 cup
• Cooked chicken breast (cut into tiny pieces) - 1/2 cup
• Chicken stock - 1-2 tbsp
• Egg white - 3
• Black rice - 1 cup
• Spring onion - 8-10
• Capsicum - 2
• Salt - 1 tsp
• Soya sauce - 2 tsp
• Mushroom - 1/2 cup
• MSG - 1/4 tsp (optional)
• Soya oil - 1 tbsp
• Pepper to taste
• Salt to taste

How to Make Chinese Mixed Fried Rice

• Original recipe: Wash the rice. Cook in plenty of boiling water by adding 1 tsp of salt.
• Strain the cooked rice, spread in a wide plate and allow it to cool (this can be done several hours before).
• Scramble the eggs and keep aside.
• Chop the spring onions and keep the green and white parts separate.
• Deseed and chop the capsicum.
• Finely dice the mushrooms.
• Heat oil in a kadhai. Fry the prawns until cooked and remove.
• Add the chicken to the remaining oil in the kadhai, fry for a minute and remove.
• To the remaining oil, add the capsicum, mushrooms, white and green parts of the spring onions one by one. Stir-fry briefly after each addition.
• Add the rice, soya sauce, salt, pepper and MSG.
• Add the prawns and chicken meat. Add the scrambled eggs.
• Mix well and keep covered on low flame until heated throughout. Serve hot.
• Improved version: Cook the rice as explained earlier. Spread in a wide plate and cool.
• Scramble the egg whites and keep aside.
• Chop the spring onions. Deseed and chop the capsicum.
• Finely dice the mushrooms.
• Heat oil in a kadhai. Add the capsicum, mushroom and spring onions one after another. Stir-fry briefly after each addition.
• Add the rice, soya sauce, salt, pepper and MSG.
• Add the prawns and chicken meat. Add the scrambled eggs.
• Sprinkle with chicken stock and keep covered on low heat until the rice is heated throughout.
• Serve immediately.