Chicken Schezwan Rice

Ingredients

• 1½ cups quick cooking brown basmati rice 
• 200 grams boiled chicken strips
• 2 tablespoons schezwan sauce
• Salt to taste
• 2 tablespoons oil
• 1½ tablespoons finely chopped garlic
• 3 teaspoons finely chopped celery 
• 2-3 spring onion bulbs, vertically sliced
• 2-3 fresh red chillies, slit
• 1 omelette, cut into thin strips
• 1 teaspoon red chilli flakes
• 2 tablespoons chopped spring onion greens
• Spring onion greens for garnish

Method

1. Take quick cooking brown basmati rice in a bowl and wash thoroughly 2-3 times. Add sufficient water and soak for 30 minutes. Drain the water.
2. Heat sufficient water in a deep pan, add salt and let the mixture come to a boil.
3. Add the drained rice and cook for 15 minutes. Drain the cooked rice.
4. Heat oil in a non-stick wok. Add garlic and celery, mix well and saute for 1 minute. Add spring onion bulbs and fresh red chillies, mix and sauté on high heat for 1-2 minutes.
5. Add chicken, mix and saute for 1 minute.
6. Add schezwan sauce, mix and cook for 1-2 minutes. Add the cooked rice, salt, omelette strips, red chilli flakes and spring onion greens and toss till well combined. 
7. Transfer the rice into a serving bowl and serve hot garnished with spring onion greens.