Fried rice with chicken and egg

Ingredients for 4 servings:

• 2 cup(s) rice (long grain rice)
• 1 liter chicken broth
• 200 g frozen vegetables (stir-fried vegetables)
• 400 g chicken breast fillet(s)
• 1 tsp curry powder
• 3 garlic cloves, coarsely chopped
• 2 chili peppers, pickled, dried or fresh
• 2 tbsp oil (sesame oil)
• 2 eggs
• Paprika powder
• Salt
• 2 tbsp soy sauce

Instructions

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

This dish should ideally be prepared a day in advance, but at least a few hours in advance. Cut the chicken breast fillets into very fine strips and marinate them in a sealable container or freezer bag, ideally for 24 hours, in the following marinade: Place sesame oil and soy sauce in a cup and mix with chilies, curry powder, paprika powder, and garlic (remove the chilies and garlic cloves afterward). The rice can also be prepared the day before. To do this, mix the broth with the curry, briefly fry the rice in oil in a pot, and then add more broth repeatedly until it reaches the desired consistency—a bit firmer is fine. I deliberately cook this dish with long-grain rice, as I find it more suitable here, even though it’s not the typical rice for Asian dishes. Softer rice quickly becomes mushy when mixing and frying the ingredients. Finally, we prepare the fried rice with the prepared ingredients, ideally in a wok. First, whisk the two eggs together, add a little salt, and use this to make an omelet or scrambled eggs. Remove from the wok, chop, and set aside. Now stir-fry the prepared meat in the wok, add the stir-fried vegetables, and continue to stir-fry for a while. Finally, add the rice and stir-fry, then add the eggs and season with soy sauce. Caution: Although the chilies are removed before frying, the long marinating can make the dish quite spicy.