SCHARFE  REISPFANNE

Spicy Fried Rice

150 g of rice (boiled)
2 chicken fillets
120 g leeks
200 g carrots
1 tsp. curry powder
1 chilli pepper
125 ml chicken soup (broth)
2 tsp curry powder
salt, pepper, oil

 

Cut chicken breasts into cubes and season with salt, pepper and curry powder and mix well. Marinade for about 10 minutes.
Wash leeks and cut in half lengthwise. Cut into 1 cm strips. Clean carrots and cut into thin strips with a vegetable peeler. Core chilli and chop finely.
Heat 2 tbsp oil in a large pan and fry the chicken on both sides. Remove from the pan and sauté carrots, chili and leek 3 minutes. Add meat and rice, mix and douse with soup. Simmer until the liquid has evaporated.

 

     
     
 

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