Recipe of Award-winning Chicken stock Fried rice

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Chicken stock Fried rice - Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken stock fried rice. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chicken stock Fried rice is probably the favorite food menus that are now being sought by a lot of people throughout the internet. For anyone who is the individual who is looking for the recipe information, then this can be a right website page. We convey the steps to how to cook and also the ingredients needed. Make sure you also display related videos as additional information.

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To begin with this recipe, we must prepare a few ingredients. You can easily have Chicken stock Fried rice using 10 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chicken stock Fried rice

1. It's of Long grain rice.
2. Take of Oil.
3. Make ready of Seasonings and spices.
4. Make ready of Curry.
5. Prepare of Chopped carrot, scallion and green beans.
6. Take of For the pepper chicken.
7. Take of Chicken.
8. Make ready of Oil.
9. Get of Seasonings and spices.
10. You need of Grinded scotch bonnet and onion.

Instructions to make Chicken stock Fried rice

1. Na daura chicken a wuta with seasonings and spices and chopped onion.
2. In ta dahu sai a tsame naman in a separate bowl.
3. Sai na zuba rice din a cikin ruwan da na dafa kaza. Dama already nasa ruwan da zai isa na dafa rice din da seasonings.
4. Ga Rice dina ta dahu.
5. A wata tukunya daban, na dura mai a wuta, i add some sliced scallions, pinch of sugar and one cube seasonings.
6. Bayan mai yayi zafi na zuba chopped carrot, scallion and green beans.
7. Sai nake zuba shinkafan gradually ina stirring.
8. Gatanan na gama stirring.
9. Nan ina soya kaza ta.
10. Bayan na gama soya kazar, na dura pan a wuta na saka mai, bayan yayi zafi na zuba grinded scotch bonnet and onion. Da suka soyu sai na saka nama nai stirring truly..
11. Done.
12. .

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