1 1/4 cups long-grain rice
1 1/4 cups chicken stock
2 tablespoons sesame oil
1 piece ginger (1/2-inch/ 1 cm), grated
1 clove garlic, crushed
6 oz raw chicken, thinly sliced
6 scallions, sliced
1 small red bell pepper, sliced
4 oz shelled shrimp
2 large eggs
2 tablespoons light soy sauce
1 tablespoon chopped fresh cilantro
1/3 cup cashews, toasted |
Put rice and stock into a saucepan.
Bring to a boil.
Cover and simmer 10 minutes.
Remove pan from heat and let stand 10 minutes longer.
Drain off any excess liquid and
cool slightly.
In a large skillet or wok, heat sesame oil.
Add ginger, garlic and
chicken;
stir-fry 4 to 5 minutes or until chicken is cooked.
Add onions, bell pepper and shrimp;
stir-fry 1 minute longer.
In a bowl, beat
together eggs and soy sauce.
Stir in rice.
Continue to cook over high heat 1 minute,
stirring.
Remove from heat and stir in cilantro.
Garnish with cashew nuts.
Makes 4 servings.
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