Step-by-Step Instructions

1. 1.Prepare the Rice

   Take 2 cups of Basmati rice in a bowl. Wash the rice thoroughly, 5-6 times, until the water runs clear. Soak the washed rice for 40 minutes. (If using Sella rice, soak for 2 hours).

2. 2.Boil the Rice

   Boil water in a pot. Add 1 tablespoon of salt to the boiling water. Add the soaked rice to the boiling water. Boil the rice for 5 minutes until fully cooked. Strain the boiled rice to remove excess water. Leave the rice in the strainer for 10 minutes to drain completely. Transfer the boiled rice to a separate large dish to cool down, spreading it out to prevent it from becoming too soft. You can also place it under a fan.

3. 3.Prepare the Scrambled Eggs

   Crack 4 eggs into a bowl. Add 1/4 teaspoon of salt, 1/4 teaspoon of ground black pepper, and a pinch of yellow food coloring (optional). Mix the eggs well until combined. Heat 2 tablespoons of oil in a frying pan. Pour the beaten eggs into the hot oil. Scramble the eggs, mixing them until cooked through and broken into small pieces. Transfer the cooked scrambled eggs into a separate bowl and set aside for later use.

4. 4.Prepare and Cook Chicken

   Take 1/2 kg of boneless chicken. Cut the chicken into long strips. Heat 4 tablespoons of oil in a wok or large pan. Add 1 tablespoon of minced garlic to the hot oil. Cook the garlic until it turns a light pink color. Add the cut chicken strips to the wok. Cook the chicken on high heat until its color changes (about 5 minutes).

5. 5.Add Carrots and Cabbage

   Add 1 cup of julienned carrots to the chicken. Mix well and continue cooking. Add a splash of water to help cook the carrots and chicken. Cover and cook for a few minutes until the water evaporates and the chicken/carrots are tender. Add 1 cup of shredded cabbage. Mix well. After adding vegetables, cook on high heat without covering.

6. 6.Add Bell Peppers and Seasonings

   Add 1/4 cup of chopped white parts of green onions. (The green parts will be used later). Add 1/2 cup of julienned green bell peppers. Add 1/4 cup of julienned red bell peppers and 1/4 cup of julienned yellow bell peppers (optional). Add 1/2 tablespoon of salt (use less salt as sauces will also contain salt). Add 1/2 tablespoon of ground black pepper. Mix all the vegetables and chicken well.

7. 7.Add Sauces and Cook

   Add 1 tablespoon of dark soy sauce. Add 1 tablespoon of hot chilli sauce. Add 1/2 tablespoon of oyster sauce. Add 1/2 tablespoon of vinegar. Mix all the sauces and vegetables thoroughly. Continue cooking on high heat without covering.

8. 8.Layer and Mix Fried Rice

   Once the vegetables and chicken are cooked, remove half of the mixture into a separate bowl. To the remaining half of the chicken and vegetable mixture in the wok, add half of the boiled rice. Sprinkle 1/4 cup of chopped green parts of green onions over the rice. Add the cooked chicken and vegetable mixture that was set aside. Add the cooked scrambled eggs. Add the remaining boiled rice on top. Drizzle 1 tablespoon of dark soy sauce over the rice. Drizzle 1 tablespoon of hot chilli sauce. Add the remaining cooked eggs and green parts of green onions. Gently mix all the ingredients together, ensuring everything is well combined. Sprinkle 1/2 teaspoon of ground black pepper and 1/4 teaspoon of salt (to taste) over the mixed rice.

9. 9.Final Cook and Serve

   Cover the wok and cook on low heat for 10 minutes to allow the flavors to meld. After 10 minutes, uncover and give it a final gentle mix. The chicken fried rice is ready. Serve hot in a dish.