Ingredients
· Basmati rice - 2 cups
· Boneless chicken -300 g
· Carrot, French beans chopped - ½ cup
· Spring onions chopped - ½ cup
· Egg - 1
· Oil - 2 tbsp
· Grated ginger garlic - 2 tsp
· Red chilly -2
· Sugar - ½ tsp
· Schezwan sauce - 1 tbsp
· Soya sauce - 1 tsp
· Tomato ketchup -1 tsp
· Pepper pwd - ½ tsp
· Salt to taste
Methods
Warmth a wok or skillet, and once the dish is extremely hot, include oil, garlic and celery to it. Cook for around 30 seconds and include the vegetables.
Panfry the vegetables on high warmth for a few minutes and include schezwan sauce, soy sauce, salt and pepper to the dish. Blend well, and include the rice.
Hurl the rice to coat with the sauce, and blend around for an additional two minutes. The rice may singe at the base of the dish which is alright yet keep the warmth high. Turn off the fire, and serve hot finished with green onions and sesame seeds.