In these days where we spend a large amount of time in the kitchen, we sometimes find it difficult to renew ourselves in our menus and we are looking for new inspiration.
I love discovering new flavours, new ingredients, new vegetables to influence my day-to-day cooking.
Ginger, coriander, cinnamon, paprika, pink peppercorns among many others... are flavours and spices that I have discovered through my various encounters and travels. I have also learned combinations of foods that I would not have imagined to use but which have become a classic at home: rice and lentils did not mix in French cuisine!!! (the combination is very interesting from a nutritional point of view because vegetable proteins become complete and contain all the amino acids by combining them with cereals).
Step by step recipe
Ingredients are gathered, carrot, onion tails, peas, white basmati rice, egg and chicken breast.
The rice is cooked in water, then spread out to cool down. It is seasoned with sesame oil, pepper and salt if no salt is added to the cooking water.
The chicken breast is diced and pan-fried with a little vegetable oil, a crushed garlic clove, and 1 tablespoon of oyster sauce.
The eggs are beaten into an omelette, pan-fried like a thin pancake, then rolled up and cut into thin ribbon's like pieces.
The carrots are cut as small as possible as well as the chives. All the ingredients are put together.
In a wok or large frying pan, the carrots and peas are sautéed in a little vegetable oil for about 10 minutes.
The rice, chicken and chives are added
and sautéed for a few more minutes, add soya sauce to taste.
Egg ribbons last.
For the rougail, the tomatoes, onion and coriander are very finely chopped and seasoned with salt, pepper and a little olive oil.
Fried rice with chicken, egg and tomato "rougail"
For the fried rice
- 2 portions of basmati rice = 200g
- 1 chicken filet
- 1 carrot
- 1 cup frozen peas
- 2 eggs
- sesame oil
- oyster sauce
- soya sauce
- salt, pepper
- 1 crushed garlic clove
- 3-4 tomatoes according to size
- 1 small onion
- salt, pepper
- a drizzle of olive oil
Cook the rice "al dente", spread it on a dish to cool. Season with salt, pepper and a drizzle of sesame oil.
Dice the chicken and fry in a pan with vegetable oil, 1 crushed garlic clove and 1 tbsp. oyster sauce. Set aside.
Beat the eggs into an omelette and cook them in the same pan in a thin layer like pancakes. Let cool and cut into thin strips. Set aside.
Finely dice the carrots and chives.
In a wok or frying pan, sauté the carrots and peas over low heat for 10 minutes.
Add the rice, chicken and chives. Continue to sauté, stirring regularly. Add the soy sauce and adjust the seasoning if necessary.
Add the omelette strips last.