• Long grain rice 1 kg (soaked for about 20 min)
  • Chicken small pieces 1 cup finely chopped
  • Carrots 2 finely chopped
  • Green pepper (capsicum) 1 thinly sliced
  • Fresh green peas (optional) ½ cup
  • Garlic water 2 tbsp
  • Soya sauce 1 tbsp
  • Vinegar 1 tbsp
  • Ajinomoto (Chinese salt) ½ tsp
  • Salt to taste
  • Cinnamon 1 inch piece (roasted and powdered)
  • Cooking oil ½ cup


Heat oil in a large, heavy based pan. Add chicken pieces, Soya sauce, garlic water, salt and vinegar, fry for 5 to 7 minutes. Then add chopped shallots, carrots, green pepper and fresh peas, stir for a few minutes. Now add the drained rice carefully, stir for 10 minutes (do not stir too hard otherwise the rice will break). Add 6 cups of water to the rice, cover the rice and lower the heat. Cook for 12-15 minutes until the water has dried and the grains are separated. Mix in the cinnamon and Ajinomoto. Serve hot.