Usuba
Asian-style rice with chicken, mushrooms and vegetables
An aromatic dish with tender chicken fillet, fresh mushrooms and bell pepper, seasoned with tom yum paste and soy sauce. The rice is infused with all the flavors thanks to the egg base and sesame oil.
- Total
- 15 min
- Standard serving
- 305.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
Cut the chicken fillet and both peppers into equal cubes. Rinse the mushrooms and cut them into sectors.
- 2
Step 2
Fry the chicken in sesame oil until cooked through. Place on a sieve to drain excess oil and fat.
In the same skillet, fry the peppers and mushrooms for about 2–3 minutes. Place them on a sieve with the chicken.
- 3
Step 3
Beat the egg and fry it separately in the same pan until fully cooked.
- 4
Step 4
Add the fried chicken, pepper and mushrooms to the egg. Mix and add tom yum pasta.
Add boiled rice and pour soy sauce over it. Mix well so that the rice and all ingredients are saturated with the sauce.
- 5
Step 5
Place the rice in a deep plate and sprinkle with sesame seeds. If desired, add fresh herbs.
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