for 4 person

Rice

300 g	perfumed rice
4 ½ dl	water

Chicken

1 tbsp	oil (e.g. sesame oil)
450 g	chicken strips
¼ tsp	salt

Vegetables

a little	oil (e.g. sesame oil)
2	garlic clove, finely chopped
2 stick	lemongrass, core finely chopped
1	red chilli pepper, deseeded, cut into thin rings
200 g	shiitake mushroom, chopped
100 g	frozen peas, defrosted
2	spring onion incl. green part, cut diagonally into rings
1	carrot, julienned
3 tbsp	soy sauce
1 tbsp	tomato puree
½ tbsp	fish sauce

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork, leave to cool.

Chicken

Heat the oil in a wok or wide non-stick frying pan. Salt the chicken, stir fry the meat in batches for approx. 3 mins. per batch, remove from the pan, cover and set aside.

Vegetables

Heat the oil in the same pan. Stir fry the garlic and all the other ingredients up to and including the carrots for approx. 5 mins. Add the reserved rice, stir fry for a further 5 mins. Combine the soy sauce, tomato puree and fish sauce, add to the pan along with the chicken and heat gently.

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