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. :oops:

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…
Chicken Rice