John Myers
Contents
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Ingredients
- 1 Chicken breast fillet
- 1 tbsp Food starch
- 2 tbsp Soy sauce
- 1 Carrot, cut into fine cubes
- 1 Paprika, pitted, peeled and cut into fine cubes
- 1 Zucchini, cut into fine cubes
- 2 Garlic cloves, finely chopped
- 2 Hot peppers, cut into thin rings
- 1 bunch Spring onions, cut into thin rings
- 0,5 bunch Coriander, chopped
- 2 Eggs, clumped up
- Sesame oil
- Pepper
- Ketjap Manis paste
- Espelette pepper
- Salt
- Soy sauce
- 100 g Basmati rice
- Five-spice powder
- Lemon
Instructions
- Rinse the basmati rice well under cold running water, drain and bring to the boil in a saucepan with twice the amount of water and a little salt. If the rice is boiling, simply turning off the stove and forgetting about the rice, it will not start and it will always be perfect.
- Cut the chicken breast into small cubes and place in a bowl. Stir the starch with 2 tbsp soy sauce until smooth, pour over the chicken breast and mix well.
- Heat plenty of sesame oil in a pan and add the garlic, the peppers, some of the ketjap manis paste and some pimento d'Espelette and sauté for about 1 minute. Then add the carrot, bell pepper and zucchino and sauté for a few minutes while turning.
- Now push the vegetables to the edge and clear the middle, add the chicken and slowly mix with the vegetables while turning. Now push everything back to the edge and free the middle, put the rice in the middle and slowly turn the rice under the vegetables and meat again.
- Now free something in the middle again and add the clumped eggs and work the eggs and everything else. Now turn off the stove and season to taste again - in any case with 5-spice powder and possibly with salt, soy sauce, pepper and pimento d'Espelette.
- Now fold in the spring onions and coriander and round off everything with a splash of fresh lemon.
Nutrition
Serving: 100gCalories: 85kcalCarbohydrates: 20.8gProtein: 0.2g
