Ingredients

• Cooked rice (refrigerated) - 2 cups
• Egg - 1
• Finely chopped ginger - 1 tsp
• Finely chopped garlic - 1 tsp
• Finely chopped green chillies - 1 tbsp
• Finely chopped coriander leaves or celery - 1/2 cup
• Finely chopped spring onion - 1/2 cup
• Chopped cabbage - 1/3 cup
• Chopped capsicum - 1/3 cup
• A pinch of ajinomoto
• Cooked shredded chicken - 1/2 cup
• Cooked chopped prawns - 1/2 cup
• White pepper - 1/2 tsp
• Soya sauce - 4 tbsp
• Chilli sauce - 1 tsp
• Salt to taste
• Oil - 4 tbsp
• For garnish:
• Finely chopped spring onion - 1/2 cup
• Small pieces of apple, litchi, mango and pineapple - 1/2 cup
• Fried cashew nuts - 2 tbsp
• Chopped roasted almonds - 2 tbsp

How to Make Eight Jewels Rice

• Break the egg into a bowl. Add salt and pepper to taste. Beat lightly.
• Heat 1 tbsp oil in a non-stick pan. Add the egg and scramble. Set aside.
• Heat the remaining 3 tbsps of oil in the same pan.
• Add ginger, garlic, green chillies, coriander leaves and spring onion. Stir fry on high heat for 30 seconds.
• Add the cabbage, capsicum and ajinomoto. Stir fry for 1 min.
• Add the chicken, prawns, pepper and salt. Mix well. Sautee for 1 min.
• Add the rice, soya sauce, chilli sauce and spring onions. Stir fry over a high flame for 3 mins.
• Add the scrambled egg, fresh fruits, cashew nuts and almonds.
• Serve hot with fish Manchurian.