Fried rice with egg and chicken

Ingredients for 4 servings:

• 300 g jasmine rice
• 3 garlic cloves
• 200 g snow peas
• 200 g carrot(s)
• 200 g bell pepper(s), green or yellow
• 2 tbsp peanut oil or coconut or sesame oil
• 3 eggs
• 1 tbsp butter
• 3 tbsp soy sauce, light
• 300 g chicken breast, finely chopped
• 1 chili pepper(s)
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook rice in salted water according to the package instructions. Peel the garlic and onions and chop both finely. Also chop the chili pepper. Wash the snow peas and bell peppers, and cut both into large slices. Peel the carrots, halve them lengthwise, and slice them. Tip: I cook the carrots in a pot with a little salt for about 5 minutes until they are slightly firm to the bite; I don’t like them too hard. Heat the oil in a large pan or, better yet, in a wok. Briefly fry the garlic, chili, and onions. Add the finely chopped chicken breast and fry for about 2 minutes, stirring. Add the vegetables and fry for about 2 minutes, stirring constantly. Crack the eggs and add them to the pan. Continue stirring and frying until the egg is set. Now add the rice and butter. Season with salt and pepper and fry everything over low heat for about 5 minutes, stirring occasionally. Season with soy sauce and serve. Tips: Also delicious with scampi, beef, or for vegetarians, with no meat or tofu. If you like, you can add other spices such as cumin, curry powder, coriander, etc. This is essentially a basic recipe; you can add whatever you like, like bamboo shoots, bean sprouts, or other typical Asian spices.