Chinese Fried Rice With Shashlik

Chicken boneless 1 kg, cubed
Garlic paste 1 tsp
Ginger paste 1 tsp
Red chillies 1/2 tbsp, crushed
Sugar 1 tsp
Soya sauce 1 tbsp
White vinegar 1 tbsp
Salt to taste
Oil 2 tbsp

Sauce for Shashlik:
Tomato pulp 2 tbsp
Soya sauce 1 tsp
White vinegar 1 tbsp
Red chillies 1 tsp, powdered
Salt to taste

Vegetables for Shashlik:
Tomatoes 3 medium, unripe. Cut into square pieces,
Remove and save the pulp for sauce.
Capsicums 3, remove seeds, cut into squares
Onions 3, peel and quarter, separate layers

Sauce for Vegetables:
Soya sauce 1 tbsp
White vinegar 1 tbsp
Sugar 1/2 tsp
Black pepper 1/2 tsp
Oil 1 tsp

Rice for Shashlik:
Rice 3 cups
Garlic 3 clove chopped fine
Oil 4 tbsp

METHOD:

Shashlik: With the blunt side of a heavy knife lightly pound the chicken. Combine all ingredients for shashlik except oil and marinate the chicken pieces in it for 1/2 hour. Heat oil in a large frying pan and fry the chicken. Remove to another pan. Add a little oil to the frying pan heat and add vegetables. Add the vegetable sauce ingredients while stirring. Stir-fry for three minutes and add to chicken. Make the shashlik sauce by cooking together all sauce ingredients quickly. Rice for Shashlik: Boil rice. Heat oil; add garlic and fry to a light brown colour. Add rice and fry it quickly. Pile chicken in the middle of a round dish and put rice around it. Pour the shashlik sauce over the chicken and serve.