Summary

Ingredients

• 1 cup rice, (large cup)
• 1 leek stick (s)
• 1 carrot (s)
• 1 eggplant (s)
• 1 jar bamboo shoot (s)
• 200 g mushrooms, fresh
• 300 g chicken breast fillet (s)
• 1 tablespoon soy sauce
• 2 tablespoon sauce, (sweet and sour sauce)
• salt and pepper
• Curry powder
• Spice mixture, (Chinese spice)

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Instructions

1. Cook the rice until it is grainy.
2. Cut the leek into rings, slice the carrot, chop the aubergine and quarter the mushrooms. Drain the bamboo shoots. Cut the meat into short strips.
3. Fry the leek and carrots vigorously in a little oil in a non-stick pan. Add the meat and fry with it. Next, add the bamboo shoots and aubergine to the pan and fry until the carrots are cooked through but still have a bite. Mix in the mushrooms and fry everything a little longer.
4. Deglaze with the sauces, stir, season with the spices and serve on top of the rice.