Fried rice with chicken and sherry

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 200 g rice (long grain rice)
• 8 tbsp soy sauce
• 250 g mushrooms
• 1 bell pepper(s), green
• ½ bunch of spring onions
• 1 tbsp ginger, freshly grated
• 8 tbsp vegetable oil
• 5 tbsp dry sherry
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the rice thoroughly and cook in salted water according to the package instructions. Wash the meat, dry it, and cut it into thin strips. Mix it in a bowl with the soy sauce and chill. Trim the mushrooms and also cut them into strips. Roughly dice the bell pepper and slice the spring onions into rings. Remove the chicken strips from the soy sauce and let them drain, reserving the sauce. Heat half the oil in a wok and fry the chicken for 5 minutes, then remove and keep warm. Sauté the vegetables in the remaining oil for about 3 minutes. Then add the ginger, sherry, the remaining soy sauce, the rice, and the meat. Finally, season with salt and pepper.