Chicken fried rice

This easy indo-chinese fried rice is a quick lunch idea when you have minimal of veggies at home. For veg fried rice, replace chicken with veggies. You can use carrot, beans, mushrooms, baby corn, corn kernels etc.

I don't have step wise pictures for some recipes since I started to picture each step very recently. This one is before that, but very easy to prepare with just detailed steps.
Yields: 4-5 servings

Ingredients: 
1. Basmati rice- 1.5 cups
2. Chicken- 300 g boneless
3. Capsicum- 3/4 cup ( I used red and orange)
4. Onion- 1/4 cup finely chopped
5. Garlic- 2 pods finely chopped
6. Spring onions- 4 finely chopped (Keep the green part for garnishing)
7. Celery stalk- 1/4 cup chopped (optional)
8. Soy sauce- 1 tbsp
9. Black pepper powder- 1.5 tsp
10. Salt- to taste
11. Oil- 3 tsp
12. Eggs- 2 scrambled (optional)

Method:
1. Soak basmati rice for 20 mins and cook to correct consistency by draining or pressure cooker method. Let it cool.
2. Cook chicken by adding little water with some salt and after it is cooled down shred into small pieces.
3. Heat oil in a deep pan. Add onion and garlic. Saute well for 4-5 mins till onion is translucent and garlic is cooked well.
4. Add capsicum, spring onions, celery stalk and saute for a min. ** If you are making veg fried rice, saute the veggies(finely chopped) well before step 4 and continue .
5. Add soy sauce and cook well for 2 mins till its raw smell goes.
6. Add chicken and pepper powder. Mix it.
7.  Simmer the flame and add cooked rice. Mix really well by adding required salt.
8. Finally add scrambled eggs and garnish with green part of spring onions.

* You can cook the rice and chicken before night and refrigerate. So you can prepare in very short time on the next day.

Serve this hot fried rice with any chinese cuisine sides, sauce etc.