2 Breasts of Chicken cleaned and seasoned.
1 green peppers
1 red pepper
3 large carrots
8 oz rice
oil salt and pepper
soy sauce, seasoning and browning.
This is a festive dish and is always served at Christmas (along with a mountain of other things of course!). Its very good as a light diet meal, with a side salad.
Cook rice as normal (see boiled rice) but drain while still a little undercooked.
All vegetables must be sliced and chopped into small cubes. The cauliflower must be cutr from the centre out so that the remaining ingredient to cook is just the very top of the flowerets. This is a time consuming process, but essential as the stalks of the cauliflower are watery and will leave you with a soggy fried rice!.
Heat 3 tbpns oil in a wok on high heat. and add 1 teaspoon brown sugar. Wait until sugar melts and bubbles and turns dark. Add sesoned chicken stir and cover. Leave on high heat for 5 minutes. Uncover, and add carrots and onions and covering let cook for further 5 minutes. Uncover and add salt and soy, cauliflower and cover for another 3 minutes. Stir and add 1 tbspn of seasoning and pepper, Finally add pepplers stir and cover for two minutes. Uncover and add rice and stir vigorously. Add 1 teaspoon of browning and stir to mix and colour ingredients well. Add 3/4 oz butter and stir in gently. Remove from heat and mix again.