Nasi Goreng Capcay

Ingredients

For the fried rice: 

1 1/2 cups rice, cooked

2 tbs margarine or 2 tbs cooking oil

2 eggs 

2 cloves garlic, minced

2 tbs maggi seasoning

Salt and Pepper

For the chicken veggie mix:

2 cloves garlic, crushed

150 gr chicken breast fillet, cut into cubes (marinate for about 1 hour with 1 tbs oyster sauce, 1 tbs soy sauce and pepper)

1 cup fresh mushroom, sliced

1 carrot, diagonally sliced, cooked (shortly in boiling water) and drained

1 cup baby corn, diagonally sliced

2 cups broccoli florets, cooked (for 2 minutes in boiling water) and drained

2 stalks spring onion, sliced

1 tbs soy sauce

A dash of sugar

1 tsp chicken stock powder

Salt and pepper to taste

100 ml water 

1 tsp corn starch mixed with water

How To Cook:

Rice

Heat the wok with margarine, add garlic. Cook until fragrant, add the eggs let it stand for few seconds then stir it until it is fully cooked. Then add the rice, stir continuously. Add maggi seasoning, a little bit of salt and pepper to taste.

Chicken Veggie Mix

• Heat the cooking pan or a wok over medium high heat, add garlic. Cook until fragrant, add the chicken cook until its golden brown.
• Add all the vegetables, cook for 2 to 3 minutes, add soy sauce, stir for few seconds then add the chicken stock, water, sugar, let it boil.
• Add 1 tbs of corn starch (mixed with a little bit of water), stir until its thickened. Remove from heat.
• Put the cooked rice on every single plate then pour the chicken veggie mix on top of the rice.