Mauritian Chop Suey (vegetables, chicken and jambon)

Mauritian Chop Suey Easy Recipe

Ingredients
2 cups rice, wash and soaked in 8 cups of water for 1 hour.
1 cup of frozen spinach leaves and 1½ cup of mixed vegetables (peas, green peas, carrot, corns)
1¼ cup of mushrooms in can,cut in length
1¾ cup of chicken meat, cut in length.
1 cup of chicken jambon or sausages cut in length thinly
1 cup of water
2 tsp of cornflour
1 tsp of black pepper
1/4 cup of fish sauce
2 tbsp of mushroom sauce
2 tbsp of oyster sauce
1 tbsp of sugar
1 pinch of ajinomoto or salt
1 tsp garlic paste
Vegetable oil for frying

Method
Cook the rice until long and soft. Strain the rice. The texture must be grainy not sticky.

In a pan, turn on the stove on medium flames then add a thin layer of vegetable oil. Add the frozen mixed vegetables including spinach. Cook until soft. Do not overcook.
Set aside.

Cook the mushrooms for 3 minutes only. Set aside.

Now cook the chicken, without oil and add a pinch of salt.
Cook until white, tender and slighty crisp in texture. Set aside.

Cook the chicken jambon or sausages until a little bit crispy.

Now for the sauce, turn off the stove. Add 1 cup of water, 2 tsp of corn flour, 1/4  cup fish light sauce, 2 tbsp mushroom sauce and 2 tbsp oyster sauce. Then add 1 tsp of garlic paste. Mix well. Add the chicken, mushrooms and vegetables. Add 1 tbsp of sugar, a pinch of ajinomoto (optional) can be replaced with salt. I did not add salt as the sauce is already salty.