Ingredients:

• Original recipe: Prawn (cleaned, chopped) – 1/2 cup
• Cooked Chicken Meat – 1/4 cup (cut into tiny pieces)
• Fine grained Rice – 2 cups
• Egg – 2
• Spring onion – 5-6
• Capsicum – 1
• Soya sauce – 2 tsp
• Mushroom – a few
• MSG – 1/4 tsp
• Oil – 4 tbsp
• Pepper to taste
• Salt to taste
• Improved recipe version: Prawn (cooked and chopped) – 1/2 cup
• Cooked Chicken breast (cut into tiny pieces) – 1/2 cup
• Chicken stock – 1-2 tbsp
• Egg white – 3
• Black Rice – 1 cup
• Spring onion – 8-10
• Capsicum – 2
• Salt – 1 tsp
• Soya sauce – 2 tsp
• Mushroom – 1/2 cup
• MSG – 1/4 tsp (optional)
• Soya oil – 1 tbsp
• Pepper to taste
• Salt to taste

Method:

1. Original recipe: Wash the rice. Cook in plenty of boiling water by adding 1 tsp of salt.
2. Strain the cooked rice, spread in a wide plate and allow it to cool (this can be done several hours before).
3. Scramble the eggs and keep aside.
4. Chop the spring onions and keep the green and white parts separate.
5. Deseed and chop the capsicum.
6. Finely dice the mushrooms.
7. Heat oil in a kadhai. Fry the prawns until cooked and remove.
8. Add the chicken to the remaining oil in the kadhai, fry for a minute and remove.
9. To the remaining oil, add the capsicum, mushrooms, white and green parts of the spring onions one by one. Stir-fry briefly after each addition.
10. Add the rice, soya sauce, salt, pepper and MSG.
11. Add the prawns and chicken meat. Add the scrambled eggs.
12. Mix well and keep covered on low flame until heated throughout. Serve hot.
13. Improved version: Cook the rice as explained earlier. Spread in a wide plate and cool.
14. Scramble the egg whites and keep aside.
15. Chop the spring onions. Deseed and chop the capsicum.
16. Finely dice the mushrooms.
17. Heat oil in a kadhai. Add the capsicum, mushroom and spring onions one after another. Stir-fry briefly after each addition.
18. Add the rice, soya sauce, salt, pepper and MSG.
19. Add the prawns and chicken meat. Add the scrambled eggs.
20. Sprinkle with chicken stock and keep covered on low heat until the rice is heated throughout.
21. Serve immediately.