Preparation time: 60 minutes
Total cooking time: 31 minutes
Serves 2
Ingredients for 2 people:
1 spring onion, finely chopped
½ red pepper, finely chopped
3 measures of basmati rice (transparent cup)
3 tablespoons of neutral oil (sunflower or peanut)
1 measure of water (blue cup)
50 g carrot, julienned
100 g peeled prawns, chopped
½ chicken breast or thigh, boneless and chopped
1 egg
1 clove garlic, minced
½ tablespoon sambal oelek
½ tablespoon soy sauce
4 spring onions, cut diagonally (scalped)
Preparation:
Cut the spring onion and pepper into very thin strips and place them in cold water (preferably with ice) in the refrigerator to make them curly.
Wash the rice in a sieve under cold running water, gently rubbing with hands for 45 seconds, then rinse without rubbing until the water runs clear.
Add it to the rice cooker with a little oil and water. Season with salt, place the lid and press Cook.
Set the rice aside.
Place the carrot, prawns and chicken in the rice cooker with a little oil and 2 tablespoons of water.
Beat the eggs. Place them in the steamer with a little oil and place them on top of the rice cooker pan.
Close the lid, press Cook and leave to cook for 6 minutes.
Remove the omelette from the heat and cut it into thin strips.
Combine all the ingredients in the rice cooker (except the omelette and the spring onion and pepper curls) with a generous dash of oil. Close the lid and press Cook. Cook for 5 minutes. Stir carefully.
Serve the dish decorated with the strips of omelette and spring onion and red pepper curls on top.
