Garlic rice with soy sauce

Brown rice is a cereal that does not lose its bran shell during processing. Unpolished rice can be called the record holder for the content of minerals and vitamins. It is much healthier than milled rice because the lion's share of these nutrients is usually found in the shell of the grain. It also contains rice oils that lower blood cholesterol levels. And it is this shell that gives a light nutty flavor to the groats, which I personally oh-oh-very much like! Soy sauce adds a zest to the traditional mix of rice, meat and vegetables. Thanks to the garlic, the dish has a wonderful taste and aroma.

Ingredients

• Rice 500 g
• Carrots 1 piece
• Leeks 100 g
• Garlic4 heads
• Soy sauce 2 tablespoons
• Chicken egg 1 piece
• Chives feathers 1 bunch
• Sesame seeds20 g
• Chicken breast fillet400 g

Directions

1. Boil brown rice until tender. I really like this rice variety for its pleasant nutty flavor, and, of course, for its great benefits.
2. Cut the leeks into rings and the carrots into small cubes.
3. Chicken fillet also needs to be chopped not coarsely.
4. Heat a few tablespoons of vegetable oil in a frying pan and fry the vegetables for about three minutes. Add soy sauce, crushed garlic, chicken fillet to vegetables. Stir and fry until the meat is tender.
6. 5. Add rice to vegetables, stir.
8. 6. Shake the egg lightly with a fork.
10. 7. Pour it over the vegetables with rice, stir quickly and keep on fire until the egg sets. Just a couple of minutes.