| 1. | Pour 1¾ cups water into cooker. Bring to boil on high heat. Add rice. Stir. |
| 2. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook 2 minutes. |
| 3. | Remove cooker from heat. Allow to cool naturally 5 minutes. Release pressure with slight lifting of vent weight/press finger-tip control lightly to release pressure. |
| 4. | Open cooker. Fluff up rice gently with a fork to separate grains. Remove rice onto a flat dish. Keep aside to cool. Wash cooker. |
| 5. | Pour remaining water (1 cup) into cooker. Put grid in cooker. Place chicken on grid. |
| 6. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook 10 minutes. |
| 7. | Remove cooker from heat. Release pressure with slight lifting of vent weight/press finger-tip control lightly to release pressure. |
| 8. | Open cooker. Remove and shred chicken. Discard bones. |
| 9. | Heat oil in the Bowl on medium heat about 3 minutes. Add prawns, onions, carrots, celery and capsicum. Stir and fry about 3 minutes. Stir in eggs and cook till almost set (about 1 minute). Add rice and salt. Mix well, turning rice over and over quickly to coat the grains with egg. Add chicken and pepper. Turn over and over constantly about 3 minutes. Sprinkle soy sauce and stir about 1 minute. Serve hot. |