Stateless fried rice

Ingredients for 6 servings:

• 1 ½ cup(s) jasmine rice
• 2 ¼ cups water
• 300 g chicken breast or pork, tofu or similar
• 1 onion(s)
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 1 handful of beans, green, broad
• 1 leek(s)
• 1 chili pepper(s), fresh, red
• 1 jar soy sprouts
• 2 tsp, heaped curry paste, red
• 2 tsp sambal oelek
• 1 pinch(s) of salt and pepper
• 1 bunch of spring onions
• 1 pinch(s) cumin powder
• 1 dash of soy sauce
• 5 shots of oil, e.g. olive, garlic or sunflower oil
• 1 can of fried onions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

also vegetarian possible

Put the water and rice in a pot. Cover and simmer until the rice is almost done. It should still be slightly grainy in the middle when it goes into the pan later. Meanwhile, chop the vegetables and heat a large, deep frying pan or wok over high heat. Heat the oil and briefly sauté the onions. Add the meat to the pan and season generously with pepper and a little salt. Coarse pepper is best, not too little. Don’t add too much salt, as you’ll add the soy sauce later. Once the meat is nicely seared, add the rice, leek, bean sprouts, spring onions, red curry paste, chili, spices, and soy sauce and continue frying on high heat, seasoning to taste. If the rice is still a bit grainy, just add a splash of water to the pan. After about 5 minutes of frying, add the beans and peppers. Tip: these are added a little later so they’re still nice and crunchy on the plate. If you prefer a softer dish, add them to the pan earlier. Fry for a few minutes, if desired, until the beans are cooked through. You can also sear them a bit to give the rice a pleasant, smoky flavor. Season to taste and add a little sambal oelek, if desired. Serve on plates and garnish with the fried onions.