Chicken with Chinese Curry and 'Fried' Rice

Before you start preparing this delicious dish, make sure you have all the ingredients and utensils at hand. Preparing Asian dishes requires speed, so it is essential to have everything ready before putting the pan on the heat. Start by boiling basmati rice or long-grain rice according to the instructions on the package. Once boiled, rinse it under cold running water to remove excess starch and let it drain in a colander. Once well drained, transfer it to a bowl and, with a wooden spoon, gently stir it to prevent the grains from sticking together. Set the rice aside for later.

While the rice cools, prepare the vegetables. Cut the leek and carrot into fine julienne strips, ensuring they are uniform so they cook evenly. Also prepare the peas, which you will add later to the pan. Cut the chicken breast into pieces about 1 cm thick. Those using dehydrated Chinese mushrooms should hydrate them according to the instructions, leaving them in cold water for about 25 minutes, then boiling them for 20 minutes. Once rehydrated, drain them and set them aside with the chicken.

Cut the onion and the two types of peppers, ensuring you get cubes of about 3-3.5 cm. The peaches, which will add a touch of sweetness to the dish, should be cut into wedges, using about 5-6 slices from each half. Ideally, you would have two woks; if not, a regular pan will work too. Use one of the pans to prepare the curry.

Heat the wok with a tablespoon of fat. Once it is well heated, add the chicken, which has been salted and peppered, and let it brown. After a few minutes, add the rehydrated mushrooms and stir so the juices combine. Meanwhile, heat the other pan for the rice with a larger amount of fat.

When the pan is hot, add the leek and carrot, stirring quickly. After a few moments, add the peas and stir again so that all the vegetables are coated with fat. Then, add the boiled rice and mix well. Returning to the wok, add the onion and let it sauté for two minutes. After that, add the two types of peppers, stirring again. After two minutes, add the curry sauce and peaches, continuing to stir and letting everything simmer on low heat for 4-5 minutes.

Return to the pan with rice. If you notice that there is not enough fat, add a little, preferably butter, for a richer taste. Make a space in the bottom of the pan and pour in the beaten eggs. When they start to coagulate, quickly stir with the wooden spoon so that the egg integrates into the rice and vegetables. Repeat this process until you have used all the eggs. In the end, you will have rice with small bits of egg mixed among the vegetables.

Turn off the heat at the wok and prepare to serve this tasty dish. You can serve the rice separately from the meat with sauce or, for a more impressive look, form a mound of rice on the plate and pour the sauce on top. This recipe combines diverse textures and flavors, offering a true feast for the senses. Bon appétit!

 Ingredients: For rice: 2 beaten eggs, a medium carrot julienned finely, a handful of frozen or fresh sweet peas, a green onion (only the bulb), 1 cup (200 ml) of basmati rice, butter, oil, or margarine. For chicken with curry: half a chicken breast cut into thin strips, a quarter of a red bell pepper, a quarter of a green bell pepper or one whole Italian pepper, 2 handfuls of already cooked Chinese mushrooms, margarine, 2-3 halves of peaches from a compote, a jar of sweet Chinese curry sauce, salt, pepper.

 Tags:  eggs chicken meat carrots rice unt pepper oil pea mushrooms fruits margarine