Vegetable Rice with Chicken

Ingredients

• 300 g long grain rice
• 200 g Chicken breast fillet
• 600 g broccoli florets (frozen)
• 200 g corn (canned)
• 250 g Cherry Tomatoes
• 1 large onion
• 3 cm ginger
• 2 Garlic cloves
• 4 tbsp oil
• pepper (black)
• 4 eggs
• 1 tbsp dark soy sauce (to taste)
• 1 tbsp oyster sauce

Instructions

1. 1.

   Bring the rice to a boil in ½ l lightly salted water, simmer vigorously for 2–3 minutes, then reduce heat and let it steam in a covered pot for about 20 minutes. Remove the lid, set aside, and allow to cool.

2. 2.

   Slice the chicken into thin strips. Thaw broccoli florets in a sieve. Drain the corn. Wash and pat dry the tomatoes, then quarter them. Peel and finely chop the onion, ginger, and garlic. Heat 2 tbsp of oil in a pan or wok and sear the chicken until browned on all sides; remove from the pan. Add the onion mixture and broccoli to the pan, stir-fry for 2–3 minutes, then add the remaining vegetables and cook for another 2 minutes. Mix in the rice, return the chicken, and stir-fry everything together for an additional 2–3 minutes, seasoning with oyster sauce.

3. 3.

   Whisk the eggs with soy sauce, pour into a second pan with hot oil, and cook while stirring until thickened. Add this to the rice pan, mix well, and serve on preheated plates.