Fried Rice with Chicken and Egg

Ingredients

• 1 Red Onion
• 1 stalk leek
• 1 Garlic clove
• 2 cm ginger
• 400 g chicken breast fillet
• 2 tbsp peanut oil
• 400 g cooked rice
• 3 tbsp chili sauce
• 3 tbsp Soy sauce
• 4 eggs
• 1 tbsp lime juice
• fresh chopped coriander leaves (for garnish)

Instructions

1. 1.

   Peel the onion and cut into thin slivers. Wash, trim, and slice the leek into rings. Peel and finely chop the garlic and ginger. Rinse the chicken, pat dry, and cube it.

2. 2.

   Heat the wok with peanut oil and stir‑fry the chicken with ginger and garlic for 2–3 minutes until golden brown. Push to the side and add onion and leek, cooking for about 5 minutes. Return everything to the center, add the rice briefly, then mix all ingredients together. Add 2 tbsp chili sauce and 2 tbsp soy sauce, pushing aside again. Beat the eggs with 1 tbsp soy sauce, pour into the wok’s center, and cook into an omelette. Flip, cut into pieces, and combine everything. Finish with lime juice, soy sauce, and chili sauce to taste, then serve in bowls garnished with coriander.

3. 3.

   Serve hot.