Vietnamese fried rice

Ingredients for 4 servings:

• 400 g rice, cooked
• 300 g white cabbage
• ½ bunch of spring onions
• 1 m.-sized onion(s)
• 3 eggs
• 300 g chicken breast fillet(s)
• 3 tbsp oil
• 2 tbsp soy sauce or fish sauce
• Salt
• pepper

Instructions

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

Allow the cooked rice to cool completely, preferably overnight. Wash the meat and cut into thin strips. Beat the eggs and season with salt and pepper. Peel and finely chop the onion. Wash the spring onions and slice into rings. Trim, wash, and dice the white cabbage. Heat 1 tablespoon of oil in a wok or frying pan. Pour in the eggs and let them run to the edges until the mixture is firm. Remove, chop, and set aside. Heat the remaining oil in the wok. Add the chopped onion and fry for 1 minute, then add the chicken fillet, season with salt and pepper, and fry for about 5 minutes. Add the vegetables and fry over high heat, stirring constantly, for 3 minutes. Finally, add the rice and fry. Add the eggs and spring onions and season everything with soy sauce or fish sauce to taste.