Fried rice with chicken breast, egg and vegetables

Ingredients for 4 servings:

• 400 g long grain rice
• 400 g chicken breast
• 3 eggs
• 3 tsp cornstarch
• 1 tsp sesame oil, toasted
• 1 cup peas, frozen
• 1 onion(s)
• 1 garlic clove(s)
• 1 chili pepper(s)
• 2 carrots
• 2 bell peppers, red
• 5 mushrooms
• ½ tsp sugar
• 1 tbsp soy sauce, dark
• 2 tbsp soy sauce, light
• e.g. chili sauce, hot, e.g. Sriracha Super Hot Chili Sauce
• Salt and pepper, white
• Oil for frying

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 50 minutes

Chinese-style wok dish

The day before, cook the rice in 1.5 times the amount of water, preferably in a rice cooker. Once the rice has cooled, store it in a covered bowl in the refrigerator until the next day. Remove the frozen peas from the refrigerator at least one hour before preparation. Halve the onion lengthwise and cut into thin half rings. Finely dice the garlic clove. Slice the chili pepper into thin rings. Dice the carrots, bell peppers, and mushrooms. Separate one egg and place the egg white in a large bowl to marinate the chicken breast later. Put the egg yolk and the two remaining eggs in a second bowl and beat with a fork. Season with a little pepper. Dice the chicken breast and mix well with the egg white in the bowl. Season with white pepper. Mix the chicken breast with the cornstarch. Add one teaspoon of toasted sesame oil and one tablespoon of sunflower oil and stir in. Heat two tablespoons of sunflower oil in a wok and stir-fry the cooked rice over high heat for about 5 minutes. Then remove the rice from the wok. Heat a tablespoon of sunflower oil in the wok, fry the scrambled eggs and remove from the wok. Heat a little sunflower oil in the wok and fry the marinated chicken until crispy and brown. Season with salt and remove from the wok. Stir-fry the vegetables in the wok with a little sunflower oil for 1 to 2 minutes. Season with sugar and the light and dark soy sauce. Add hot chili sauce, if desired. Close the lid and fry the vegetables until cooked through but still firm to the bite. Add the chicken, rice and scrambled eggs to the vegetables in the wok. Mix everything together well and heat again for about 5 minutes.