Curry Rice with Chicken and Vegetables

Ingredients

• 250 g long grain rice
• 1 stalk leek
• 2 stalks celery
• 2 chicken breast fillets
• 100 g soy sprouts
• 4 tbsp germ oil
• 100 g frozen peas
• 1 tsp turmeric
• 2 tsp Curry powder
• 2 Eggs
• 2 tbsp rice wine (or dry sherry)
• Salt
• black pepper (freshly ground)
• 2 tbsp chives

Instructions

1. 1.

   Wash the rice under running water in a sieve, then bring 0.5 l lightly salted water to a boil and simmer covered over low heat for about 20 minutes until cooked. Let cool.

2. 2.

   Clean the leek, cut lengthwise into halves, wash thoroughly and slice into thin rings.

3. 3.

   Wash, trim and cut the celery crosswise into thin slices.

4. 4.

   Rinse the chicken breast fillets under cold water, pat dry and dice small. Wash and drain the soy sprouts.

5. 5.

   Heat 3 tbsp oil in a wok or pan, stir-fry the rice until lightly crispy, then remove.

6. 6.

   Add the remaining oil to the wok and sauté the vegetables (including peas) for 4-5 minutes. Add the chicken cubes, stir until evenly light-colored, season with salt and pepper. Mix in the rice with turmeric and curry and warm through.

7. 7.

   Whisk the eggs with rice wine, salt and pepper. Fold into the rice and stir briefly to thicken slightly. Serve the curry rice sprinkled with chives.