１Cut the chicken into 1cm cubes. Sprinkle them with the preliminary seasonings, mix and let stand for approx. 15 minutes. ２Heat a wok well and add some lard. Fry the chicken in it and remove from the wok. ３Add some more lard into the same wok and fry the bamboo shoot (cut into 1cm cubes). Add the corn (after dipping in boiling water) next, then the Welsh onion (cut into rings), and continue frying. Sprinkle with the curry powder and continue frying. ４Add the rice and fry while separating the rice. Add the chicken and season with salt and pepper. ５Lastly, add the boiled egg (roughly minced) and raisins (steeped in tepid water), and mix all the ingredients together. ６Place the fried rice in serving dishes and sprinkle with the minced parsley.