Rinse 420 g rice, add 700 g water, cook covered for 14 minutes and cool spread out for 20 minutes.

Ingredients

• 420 gRice, white, long-grain, regular, raw, unenriched
• 700 gBeverages, water, tap, drinking
• 450 gChicken, broilers or fryers, thigh, meat and skin, raw
• 180 gEgg, whole, raw, fresh
• 150 gOnions, raw
• 25 gGarlic, raw
• 55 gSoy sauce made from soy and wheat (shoyu)
• 45 gSugars, granulated
• 3 gSpices, pepper, red or cayenne
• 25 gOil, peanut, salad or cooking

Method

1. Rinse 420 g rice, add 700 g water, cook covered for 14 minutes and cool spread out for 20 minutes.
2. Heat shoyu, sugar and cayenne gently for 3 minutes until a thick sweet-savoury sauce forms. Cut chicken into small cubes.
3. Use 40 g oil in a very hot wok and cook two equal batches. In each, first fry half the chicken for 3 minutes, then add half the onion and garlic for 2 minutes.
4. Stir half the rice, egg and sauce into each batch and fry quickly for 3 minutes. Combine both batches and serve.