How to Make Award-winning Fried veg white rice with shredded chicken soup

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fried veg white rice with shredded chicken soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Fried veg white rice with shredded chicken soup is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Fried veg white rice with shredded chicken soup is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have fried veg white rice with shredded chicken soup using 20 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Fried veg white rice with shredded chicken soup:

1. Take Parboiled rice
2. Take Carrots
3. Take Green beans
4. Make ready Peas
5. Make ready Sweet corn
6. Get Butter
7. Get Veg oil
8. Take Soup
9. Take Cook shredded chicken
10. Get Chicken stock
11. Prepare Pepper
12. Prepare Scotch bonnet
13. Make ready Tomatoes
14. Get Onion
15. Take Garlic
16. Take Sweet corn
17. Prepare Scallion
18. Make ready Seasoning
19. Get Spices
20. Get Veg oil

Instructions to make Fried veg white rice with shredded chicken soup:

1. Dice your carrot and green beans, in a pot pour in your carrot, green beans and peas then add little water and boil them for 3mnts
2. In a pot pour in your butter and veg oil, when the butter completely melt then add your boil veggies and sweet corn fry for 2mnts, then add your parboiled rice stir and fry for 15mnts in a medium heat then cover the pot to simmer for 3mnts
3. Wash your tomatoes, pepper, Scotch bonnet, onion and garlic pour them in blender and blend them
4. Pour in veg oil in a pot add onion and your blended veg, fry for 5mnts then add seasoning, spices and shredded chicken stir and fry for for 5mnts add in chicken stock, sweet corn and scallion, cover the pot for 3mnts and serve 😋 😋😋

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