Ingredients:

* Skinless Chicken thighs – 5 nos.

(* Cook the chicken in 8 cups water with salt and pepper, cool it down and take the meat apart the bones and cut them into small pieces. Save the stock.)

Basmati rice – 3cups cooked in chicken stock

Eggs – 3 nos. scrambled with little salt and pepper

Mixed vegetables (frozen store bought) – 2 cups thawed

Frozen shrimps (cooked) – 1 cup(thawed)

Ginger paste – ½ tsp

Garlic paste - ½ tsp

Soy sauce – ½ tbsp

Ajinomotto - a pinch (optional)

Salt

Ground black pepper

Oil

Preparation:

Warm the oil in a pot, add the ginger, garlic paste, soy sauce and stir it for 20 secs. Now add the chicken, shrimp, vegetables and stir it for another 30 secs on med–high heat. Once its dry add the egg, ajinomotto and at last the cooked rice. Mix them all together, season it with salt and pepper if desired.

Note: You can also use long grain rice instead.

   Tip: Cook *chicken (same as in above), 3 carrots peeled and chunked, 1 potato

          peeled and chunked, 2 celery stalks chunked, salt and pepper. It becomes a

          perfect stock and it adds up flavor to some of the special rice dishes you

          make.

Did you know? 

          Almost all Chinese supermarket should carry ajinomotto in the

          name MI – POONG.