Chicken and Egg Fried Rice

Parboil the rice and spread on a paper.

Cut the boneless chicken into small pieces.

Boil the chicken stock until ¼ cup remains.

Mix the yellow food color in the eggs and beat vigorously.

Fry the eggs and cut into fine pieces.

Heat ½ cup oil in a pot and fry the chicken pieces till they change color.

Add the stock, rice, soy sauce and salt to the chicken and mix.

Add the eggs and spring onions.

Cover with a tight lid and steam on very low heat for 15 minutes or until done.

Serve hot.