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Chinese Fried Rice
(5 Litre pressure cooker)

Serves: 10	Pressure Cooking Time 12 minutes
4½ cups water  4 cups Basmati rice washed 450 g chicken pieces  7 tbsp vegetable oil  120 g prawns cleaned and de-veined 3 cups spring onions including tender green portion sliced 1 cup carrots peeled and grated ½ cup celery  chopped 1 large (150 g) capsicum de-seeded and chopped 4 eggs beaten 4 tsp salt  ¼ tsp pepper freshly ground ½ tsp monosodium glutamate  3½ tbsp soya sauce
Method
1 Pour 3½ cups water into cooker. Bring to boil on high heat. Add rice. Stir once. 2 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes. 3 Remove cooker from heat. Allow to cool naturally for 5 minutes. Release pressure with slight lifting of vent weight. 4 Open cooker. Fluff up rice gently with a fork to separate grains. Remove rice onto a flat dish. Keep aside to cool. Wash cooker. 5 Pour remaining water (1 cup) into cooker. Put grid in cooker. Place chicken on grid. 6 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 10 minutes. 7 Remove cooker from heat. Release pressure with slight lifting of vent weight. 8 Open cooker. Remove and shred chicken. Discard bones. 9 Heat oil in a large pan for about 3 minutes. Add prawns, onions, carrots, celery and capsicum. Stir and fry for about 3 minutes. Stir in eggs and cook till almost set (approximately 1 minute). Add rice and salt. Mix well, turning rice over and over quickly to coat the grains with egg. Add chicken, pepper and monosodium glutamate. Turn over and over constantly for about 3 minutes. Sprinkle soya sauce and stir for about 1 minute. Serve hot.