Summary

Ingredients

• 2 cup rice (long grain rice)
• 1 liter chicken broth
• 200 g veetables, frozen (wok veetables)
• 400 g chicken breast fillet (s)
• 1 teaspoon curry powder
• 3 clove (s) garlic, roughly chopped
• 2 chilli pepper (s), pickled, dried or fresh
• 2 tablespoon oil (sesame oil)
• 2 egg (s)
• Paprika powder
• salt
• 2 tablespoon soy sauce

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Instructions

1. The preparations for this dish should ideally be done 1 day, but at least a few hours in advance.
2. Cut the chicken breast fillets into very fine strips and put them in a sealable container or a freezer bag in the following marinade, ideally for 24 hours: put in a cup of sesame oil and soy sauce and mix with chiles, curry powder, paprika and garlic (chiles and cloves of garlic are removed again afterwards ).
3. You can also prepare the rice the day before. To do this, mix the broth with curry, briefly fry the rice in oil in a saucepan and then pour the broth over and over again until it has the desired - slightly firm - consistency. I consciously cook this dish with long grain rice, as I find this more suitable, even if it is not the typical rice for Asian dishes. Softer rice mashes up quickly when you mix and sear the ingredients.
4. Finally, we use the prepared ingredients to make the fried rice, ideally in a wok.
5. First mix the two eggs, lightly salt and use them to make an omelette or scrambled eggs. Remove from the wok, cut into small pieces and set aside. Now fry the prepared meat in the wok, add the wok vegetables and continue to fry for a while. Finally add the rice and fry, add the eggs and season everything with soy sauce.
6. Caution: Although the chiles are removed before frying, the long marinating process can make the whole thing quite hot.