Summary

Ingredients

• 120 g basmati rice or jasmine rice (cooked, from the day before)
• 200 g chicken breast fillet (s)
• 1 large shallot (s)
• 1 large clove garlic
• 250 g carrot (s)
• 100 g mun bean seedlins
• 2 large egg (s) or 3 smaller ones
• 3 tablespoon peanut oil, possibly 4
• 150 g peas, either freshly peeled or frozen
• 1 teaspoon turmeric
• some salt and pepper, colored or black from the mill
• some chili powder
• 2 tablespoon soy sauce
• coriander greens for garnish

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Instructions

1. Rinse the chicken breast fillet, pat dry and cut into bite-sized pieces. Peel off the shallot and the clove of garlic and dice both finely. Clean, peel and wash the carrots and cut into julienne strips or dice. Wash the mung bean sprouts in a colander and drain well. Coarsely whisk the eggs in a bowl.
2. Fry 2 tablespoons of peanut oil and the pieces of chicken breast fillet in a wok while stirring. Then add the shallot and garlic cubes and stir-fry briefly. Add the carrot strips or cubes and the peas and stir-fry for about 4 minutes. Then add the rice and turmeric and fry briefly. Season with a little salt, a few turns of colored or black pepper from the mill and the soy sauce. Push the ingredients in the wok all around to the edge, pour the rest of the peanut oil in the middle, pour in the beaten eggs and fry to scrambled eggs. Then add the mung bean sprouts, mix all the ingredients together and fry for another 1 to 2 minutes.
3. Then season to taste, season if necessary and arrange on plates or bowls and garnish with a little coriander if you like.