Wok Chicken and Vegetable Curry Rice

Cook rice according to the spring rice method (see my recipe: Cooking rice) in 450 ml salted water (1 teaspoon) for about 20 minutes and allow to cool. Alternatively, 600 g rice from the day before. Cut the chicken breast fillets into strips. Peel and quarter the onions and cut into wedges. Peel and finely dice the garlic cloves and ginger. Clean, wash and finely dice the chilli pepper. Clean and wash the peppers and cut into small diamonds. Clean and wash the spring onions and cut diagonally into rings. Wash the parsley, shake dry and pluck. Heat oil (2 tbsp) in a wok and fry / stir-fry the chicken breast fillets in it and slide them to the edge of the wok. Add one after the other and stir-fry: diced garlic, diced ginger, diced chili peppers, onion wedges, rue peppers, spring onion rings, peas, corn, plucked parsley and chicken broth (400 ml). Season with mild curry powder (1 tbsp), salt (½ teaspoon), sambal oelek (½ teaspoon) and pepper (¼ teaspoon) and let everything simmer with the lid closed for about 10 minutes. Fold in the cooked and cooled rice and simmer until the liquid is almost absorbed / evaporated. Serve wok chicken and vegetable curry rice garnished with parsley.