Thai Rice

Riso Thailandese

(Thai Rice)

This is for 4 people

Ingredient

3.527 oz (100g) yellow bell peppers

3.527 oz (100g) zucchini

3.527 oz (100g) carrots

5.291 oz (150g) leeks

4.409 oz (125g) chicken breast

2.821 oz (80g) pancetta

12.345 oz (350g) basmati rice

1 vegetable stock cube

52.910 oz (1,5 L) water

6 tablespoons soybean oil

4 tablespoons of soy sauce

salt to taste

hot chilli pepper or black pepper to taste

Procedure

Cut giulien 3.527 oz (100g) of yellow bell peppers, 3.527 oz (100g) of zucchini, 3.527 oz (100g) of carrots and 5.291 oz (150g) of leeks.

N.B.: courgettes shall be deprived of the white part.

Put a pot with 52.910 oz (1,5 L) of water and 1 vegetable stock cube over medium heat. Add in it 12.345 oz (350g) of basmati rice and boil until cooked.

Put on medium heat a wok or large frying pan with 6 tablespoons of soybean oil and 2.821 oz (80g) of pancetta. Leave suatè the pancetta. Add carrots and leeks and stir 2 minutes, add zucchini and peppers. Sauté 3 minutes. Add the chicken breast, cut into giulien.

Add 1 tablespoon of soy sauce, add salt and pepper to taste. Allow to cook 2 minutes. Everything has to be 'al dente'.

Drain the rice and add it to the vegetables. Add 3 tablespoons of soy sauce and chilli. Stir over medium heat and if it is too dry, add a little broth of rice.

Mix well and serve it.