I tried…I was quite semangat to at least have that type of rice that’s oily, salty and fragrant. Unfortunately I was also lazy. 
Trying to cut corners while craving for chicken rice would leave anyone disappointed.
I did fry the rice before cooking it – in a bit of sesame oil, chicken stock and ready crushed garlic. I should’ve added more but I was afraid of if turning out TOO salty and TOO oily. The fragrant part failed because I didn’t have pandan leaves (I’m not going to walk to the east side to buy them from the Asian grocer!)
Oh well, it LOOKED nice…
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