Thai Style Rice with Chicken and Shrimp

Rinse the rice thoroughly under running water. Pour boiling water in the ratio of 200 g of rice to 300 g of water. Do not add salt or oil. Cover with a lid and cook over low heat for 13 minutes. Turn off the heat and leave covered for another 10 minutes.

Cut the chicken fillet into small pieces.

Peel the shrimp, leaving the last shell segment at the tail. Cut the tail lengthwise in half and remove the black vein.

Prepare the vegetables: slice the onion into thin half-rings, cut the leek into thin strips, slice the carrots into thin strips, chop the bell pepper and celery arbitrarily.

Heat 15 g of butter in a pan. Add the onion and fry for 1–2 minutes until lightly golden. Add the carrot and another 15 g of butter.

After a minute, add the chicken pieces, lightly salt and stir. Then add the celery, bell pepper, leek and garlic, stirring each time. Add fresh cilantro and finely chopped ginger.

Crack the eggs directly into the mixture and stir quickly to create small pieces of omelet distributed between the vegetables.

Add ground red pepper and curry.

Fluff the rice with a fork or wooden stick, without mashing it. Transfer to the skillet, drizzle with soy sauce and add the remaining butter.

Pour soy sauce over the shrimp and add to the pan. Stir, burying the shrimp in the rice. Fry for 30 seconds until they turn pink — this is a sign of doneness. Immediately plate and serve.