| Wash and soak rice for 10
minutes.
Boil water, add rice and
a little salt. Cook, stirring occasionally, till rice is tender. Drain.
Keep in an open vessel and
use only after completely cooled.
Break the egg into a bowl.
Add salt and pepper to taste and beat lightly.
Heat 1 tbsp of oil in a non-stick pan with high edges. Add the egg and scramble lightly. Remove it, break
into small pieces and set aside.
Heat the remaining 3 tbsp
of oil in the same pan. Add the ginger, garlic, green chilies, coriander
leaves and spring onion. Stir fry over a high flame for 1/2 minute.
Add the cabbage, capsicum
and ajinomoto. Stir fry for 1 minute.
Add the chicken, prawns,
pepper and salt.
Mix well. Add the rice, Sil
Soya sauce, Sil chili villi sauce and spring onion tops.
Stir fry over a high flame
for 3 minutes.
Add the scrambled egg, fresh
fruits, cashewnuts and almonds.
Serve very hot with noodles,
fish Manchurian or Szechuan pork or spicy potato with sesame seeds.
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