Chinese fried rice

Ingredients for 4 servings:

• 2 bags of rice (long grain rice, white wild)
• 400 g chicken breast fillet(s)
• 6 tbsp soy sauce
• 250 g mushrooms
• 1 bell pepper(s), green
• ½ bunch of spring onions
• 1 tbsp ginger, freshly grated
• 4 tbsp dry sherry
• Salt and pepper, black
• some oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring salted water to a boil in a pot and cook the rice for about 20 minutes until al dente. Wash the meat, pat dry, and cut diagonally into thin strips. Marinate with the soy sauce and chill. Wipe the mushrooms with a cloth and slice. Quarter the bell pepper, remove the seeds, and roughly dice. Trim, wash, and slice the spring onions. Remove the chicken strips from the marinade and let them drain, reserving the soy sauce. Heat oil in a wok/pan and fry the meat for 5 minutes. Remove and keep warm. Heat more oil and fry the vegetables over high heat, stirring constantly, for 3 minutes. Add the ginger, sherry, and the drained soy sauce. Fold in the rice and chicken strips, season with salt and pepper—voila!