2 cups long-grain rice, cooked
1 pc chicken breast, boneless and skinless, sliced thinly
1/4 cup celery, sliced
1 red pepper, diced
1 onion, diced
1/4 cup frozen green peas
1/4 cup frozen corn kernels
1 carrot, parboiled and diced (or you can buy pre-frozen)
1 clove garlic, minced
1 sachet chicken stock
green onions, chopped for garnishing
1 tsp ground chili (sambal oelek) – omit this if you do not want it spicy
soy sauce and pepper to taste
oil for frying

Method:

In a wok, heat oil. Saute garlic and onions until slightly brown. Add ground chili and fry for 2 minutes. Add chicken and cook until chicken is no longer pink. Add chicken stock and all the vegetables, and cook for about 5 minutes. Stir in rice and mix thoroughly. Add soy sauce and pepper to taste. Cook for another 5-7 minutes. Garnish with green onions. Serve hot. Serves 2. You can also garnish with a basic omelette, sliced thinly.