Rinse the rice, add water. For 200 g of rice - 300 g of water. Pour boiling water, do not salt, do not add oil, only rice, water and a saucepan, after boiling, close the lid tightly and cook over low heat for 13 minutes, then turn it off and do not remove the lid for another 10 minutes.
Cut the chicken into small pieces.
Peel the shrimp, leaving the last link at the very tail. Then cut each tail in half lengthwise, removing the black veins.
Grind all vegetables. Onions - in thin half rings, leeks - in strips, pepper and celery - as needed. Carrots - thin strips.
Heat 15 g of oil in a skillet. Onions are the first to send for oil. After 1-2 minutes, when it is slightly golden, carrots. Add another 15 g of oil to it.
After a minute, put chicken pieces on frying. It needs a little salt, then mix. Then send celery to the chicken, mix everything again. Then - pepper, leek, garlic. Mix everything again. Pour in greens. Add finely chopped ginger root.
Add eggs. Drive them quickly into the chicken and vegetable mixture and start stirring quickly. The goal is to get small pieces of omelet that come across here and there between the vegetables.
When everything except shrimp and rice is fried, add red hot pepper and curry.
Add rice. In the pan, he now lies in a rather dense lump. Don't knead it, just take a fork or wooden stick and loosen it up. Pour into a skillet. Pour over the rice with soy sauce and add the remaining butter.
Pour the shrimp with soy sauce before sending to the pan. Stir in the rice, trying to bury all the shrimps in it as deeply as possible. After that, they literally need 30 seconds to turn pink - which means they are ready and you can put the rice on the plates.
Thai fried rice with chicken and shrimps
Serves: 4 People
Prepare Time: 60
Cooking Time: -
Calories: -
Difficulty:
Easy
Thai fried rice with chicken and shrimps
Ingredients
Directions
Rinse the rice, add water. For 200 g of rice - 300 g of water. Pour boiling water, do not salt, do not add oil, only rice, water and a saucepan, after boiling, close the lid tightly and cook over low heat for 13 minutes, then turn it off and do not remove the lid for another 10 minutes.
Cut the chicken into small pieces.
Peel the shrimp, leaving the last link at the very tail. Then cut each tail in half lengthwise, removing the black veins.
Grind all vegetables. Onions - in thin half rings, leeks - in strips, pepper and celery - as needed. Carrots - thin strips.
Heat 15 g of oil in a skillet. Onions are the first to send for oil. After 1-2 minutes, when it is slightly golden, carrots. Add another 15 g of oil to it.
After a minute, put chicken pieces on frying. It needs a little salt, then mix. Then send celery to the chicken, mix everything again. Then - pepper, leek, garlic. Mix everything again. Pour in greens. Add finely chopped ginger root.
Add eggs. Drive them quickly into the chicken and vegetable mixture and start stirring quickly. The goal is to get small pieces of omelet that come across here and there between the vegetables.
When everything except shrimp and rice is fried, add red hot pepper and curry.
Add rice. In the pan, he now lies in a rather dense lump. Don't knead it, just take a fork or wooden stick and loosen it up. Pour into a skillet. Pour over the rice with soy sauce and add the remaining butter.
Pour the shrimp with soy sauce before sending to the pan. Stir in the rice, trying to bury all the shrimps in it as deeply as possible. After that, they literally need 30 seconds to turn pink - which means they are ready and you can put the rice on the plates.