For 4 people
Preparation time: approx. 30 minutes
Ingredients:
1 red onion
1 stalk of leeks
1 clove of garlic
1 small piece of fresh ginger
400 g chicken breast fillets
2 tablespoons peanut oil
2 packs of pre-cooked rice (250 g each)
3 - 4 tablespoons chili sauce
4 tablespoons soy sauce
4 eggs
1 - 2 tablespoons lime juice
chopped coriander for garnish
Kitchen paper
Wok
Preparation:
First peel the onion and cut it into fine wedges. Clean and wash the leek and cut into rings. Then peel and finely chop the garlic and ginger. Wash the chicken breast fillets, pat dry with a kitchen paper towel and cut into bite-sized cubes. Fry the chicken cubes with the ginger and garlic in the hot oil in a wok for about 2 to 3 minutes until golden brown.
Now add the onions and leek and let them fry for about 5 minutes. Now fry the rice and then season with 2 tablespoons each of chili and soy sauce. Push the mixture a little to the edge. Then whisk the eggs with 1 tablespoon of soy sauce, pour into the middle of the wok and fry into an omelet. Divide the omelette into pieces and finally season with lime juice, 1 tablespoon of soy sauce and 1 to 2 tablespoons of chili sauce. Serve the fried rice with chicken and egg on a plate or in a small bowl and sprinkle with coriander.
Bon appetit!!