Al-Ahram Weekly Online 21 - 27 June 2001 Issue No.539
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Quick fried rice with chicken

By Moushira Abdel-Malek

Ingredients:

250gms chicken thigh fillets
1/2 cup water + 1 bouillon chicken
1 egg, lightly beaten
3 green shallots (spring onions)
1 cup bamboo shoots or bean sprouts
1 red pepper (chopped)
1/2 cup boiled green peas
1/2tsp crushed garlic
1tsp fresh grated ginger
3 cups cooked rice
3tbsp soy sauce
1tbsp oil
black pepper + allspice

Method:

Combine fillets, water and bouillon in pan. Bring to the boil and simmer, covered, until chicken fillets are tender. Drain and cut into thin strips. Heat oil in a large wok or pan. Add egg. Cook until set. Turn egg and cook on other side until lightly browned. Remove from pan and cut into thin strips. Add garlic, ginger, shallots, pepper, shoots or sprouts and peas to pan. Stir fry for a couple of minutes. Stir in chicken strips, egg strips, sauce and rice. Stir fry until heated through. Serve with a green salad.

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