Chicken with sweet rice and spinach

Rice can be fried separately along with an egg, it can be fried significantly - until crisp.

Ingredients

• Chicken fillet 1 kg
• Soy sauce 2 tablespoons
• Black rice vinegar 2 tablespoons
• Dark sesame oil 1 tablespoon
• Sugar 1 tablespoon
• Cayenne pepper to taste
• Salt to taste
• Oyster sauce 2 tablespoons
• Round rice 300 g
• Spinach500 g
• Chicken egg 2 pieces
• Cilantro30 g
• Onion30 g

Directions

1. Boil rice in fresh water until tender. Heat dark vinegar and dissolve sugar in it, add sesame oil and stir. Mix rice with vinegar, oil and sugar.
2. Beat the eggs with two tablespoons of water and fry the thinnest egg half-pancakes-half omelets in vegetable oil. Cut the prepared pancakes into noodles.
3. Cut the chicken fillet into small pieces, the onion into half rings. Wash the spinach and leave only the leaves, remove the stems and discard.
4. Heat the peanut butter in a wok and fry the chicken fillet until caramelized. Add the onion and fry it with the chicken until the onion softens but retains the remaining freshness, that is, about a minute and a half. Then pour the soy sauce into the pan, add the oyster sauce, season with salt, pepper and fry for another two minutes.
5. Next, pour the spinach leaves, chopped green onions, egg pancake noodles, cilantro and rice into the pan, stir, remove from heat, let stand for two minutes - and serve.