Korean chicken stir-fry with rice

Ingredients for 2 servings:

• 400 g turkey strips
• 4 tbsp chili sauce, sweet and spicy
• 2 tbsp Ketjap Manis or Soy sauce, classic
• salt and pepper
• 1 tsp curry powder
• 1 tsp chili powder
• 1 spring onion(s)
• 2 large mushrooms
• 1 tbsp kimchi with cabbage
• ½ tsp Sambal Oelek, if you like it spicier
• 1 jar mung bean sprouts or soy sprouts, approx. 175 g
• 1 cup(s) rice
• 2 cups water
• possibly sesame, white

Instructions

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

Wash the rice to avoid the starch from cooking. Cook the rice in twice the amount of water according to the package instructions. In a bowl, combine the meat with the chili sauce and soy sauce. (I used the Indonesian soy sauce Ketjap Manis because it has a slightly sweet flavor, but you can also use the classic one.) Add salt, pepper, curry powder, and chili powder. Mix well and add to a frying pan or, if you have one, a wok and fry. Meanwhile, finely slice the spring onion and dice the mushrooms. Add to the almost cooked meat and fry. Add the kimchi and bean sprouts. If it loses too much liquid, you can add a little more chili sauce or water, depending on how spicy you like it. Finally, add the rice to the ingredients in the pan, stir through, and serve. You can also serve with some extra kimchi on the side. It also looks very nice garnished with sesame seeds.