Fried rice with chicken

Name: Fried rice with chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 can(s) (580 ml; 300 g of extractable weight) Bamboo Shoots; 2 medium-sized carrots (approx. 150 g each); 1 collar (approx. 250 g) Spring onions; 1 (approx. 10 g) pinch of ginger; 4 Chicken fillets (approx. 140 g each); 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 100 g Cashew nuts; 3 TABLESPOONS Soy sauce; 1 knife tip Sambal Oelek; 7-10 Tbsp Coriander

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 can(s) (580 ml; 300 g of extractable weight) Bamboo Shoots
2 medium-sized carrots (approx. 150 g each)
1 collar (approx. 250 g) Spring onions
1 (approx. 10 g) pinch of ginger
4 Chicken fillets (approx. 140 g each)
7-10 Tbsp Pepper
2 TABLESPOONS Oil
100 g Cashew nuts
3 TABLESPOONS Soy sauce
1 knife tip Sambal Oelek
7-10 Tbsp Coriander

Directions

1
Cook the rice in 450 ml boiling salted water for about 20 minutes. Meanwhile drain the bamboo, cut in half and cut into fine slices. Peel carrots and slice them into strips. Clean and wash spring onions and, except for a few for garnishing, cut them into diagonal pieces.
2
Peel the ginger and cut into fine cubes. Wash the chicken fillets, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a pan and fry the chicken fillets in it for about 8 minutes on both sides.
3
To garnish, fry the spring onions for the last 2 minutes while turning. Heat the remaining oil in a pan and fry the rice for about 5 minutes, stirring several times. Add the bamboo, carrots, spring onions, ginger and cashew nuts about 3 minutes before the end of the frying time.
4
Season with soy sauce and Sambal Oelek. Cut the chicken filets open, arrange them on a plate with the rice, garnish with the remaining spring onions and coriander.