Step-by-Step Instructions

1. 1.Boil the Chicken

   In a saucepan, add 2.5 cups of water, 250 grams of chicken with bone, 1 tsp salt, 1/2 tsp black pepper, and 3-4 garlic cloves. Bring to a boil, then simmer and cook the chicken for 15-20 minutes until completely done. Remove the chicken pieces and let them cool. Reserve the chicken stock.

2. 2.Cook the Rice

   In a separate pot, combine 2 cups of reserved chicken stock and 1 cup of water. Add 1 cup of washed long grain or basmati rice. Cook on medium heat until the rice absorbs all the liquid and is almost cooked, about 10-12 minutes. Turn off the stove, cover, and let it rest.

3. 3.Shred the Chicken

   Once the boiled chicken has cooled, remove the meat from the bones and shred it into bite-sized pieces. Set aside for later use.

4. 4.Sauté the Vegetables

   Heat 1 tbsp sesame oil in a wide saucepan or kadai over medium-high heat. Add 2 tsp finely chopped garlic, 1 tsp finely chopped ginger, and sauté for 30 seconds until fragrant. Add 1 finely chopped medium onion, 2 tbsp spring onion whites, 1/4 cup chopped beans, 1 small chopped carrot, 1/4 cup chopped capsicum, and 1 cup shredded cabbage. Stir-fry for 3-4 minutes until vegetables are cooked but still crisp. Season with salt and black pepper.

5. 5.Scramble the Eggs

   Push the vegetables to the sides of the pan to make a well in the center. Crack 3 eggs into the well, season with a little black pepper, and scramble for 1-2 minutes until just set. Mix the eggs with the vegetables.

6. 6.Add Chicken and Rice

   Add the shredded chicken to the pan and mix well with the vegetables and eggs. Season with additional salt and freshly ground black pepper as needed. Add the cooked rice and gently mix everything together, ensuring the rice is evenly combined with the other ingredients.

7. 7.Finish and Serve

   Add 2 tbsp chopped spring onion greens and toss everything together. Serve the chicken fried rice hot, garnished with extra spring onion greens if desired.