John Myers
Contents
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Ingredients
- 250 g Chicken breast fillet - had turkey fillet
- 2 Cored chili peppers
- 200 g Shrimp - peeled, deveined - had the smaller ones
- 200 g Basmati rice
- 2 stalks Leek - only took one that was big
- 2 Garlic cloves
- Turmeric
- 2 Eggs
- 6 tbsp Soy sauce
- Ground white pepper
- 5 tbsp Oil
- Sesame oil
Instructions
- Bring the rice to a boil in a good 400 ml of water, then cover it and let it soak for about 15 minutes over a low heat. Let cool down well in the fridge.
- Clean the leek, cut lengthways and wash well, then cut across into strips. Peel and dice the garlic, wash and core the chili peppers and cut into strips.
- Cut the chicken (I had turkey) into thin strips. Rinse the shrimp and pat dry. Whisk eggs with 2 tablespoons of soy sauce and a little pepper.
- Heat the wok well, add 1 tablespoon of oil and distribute it well in the lower part, bake 3 thin pancakes one after the other from the egg mixture, remove. Cut into stripes
- Let the remaining 3-4 tablespoons get hot in the wok. Fry the leek, garlic, chillies and turmeric for approx. 1 min., Move to the edge. Sear the meat, fry the prawns for 1 minute.
- Mix in the rice and fry until golden, turning frequently. Season with the rest of the soy sauce and pepper, mix in the egg strips and possibly a little sesame oil.
Nutrition
Serving: 100gCalories: 416kcalCarbohydrates: 34.7gProtein: 6.4gFat: 28.2g
