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Serves: 3
Preparation time: 30 minutes
Cooking time: 20 minutes


  • 8 ounces boneless chicken breast, cut into thin strips
    1 tablespoon vegetable oil
    2 leeks, chopped (white and green part)
    1 onion, chopped
    2 cloves garlic, minced
    1 1/2 teaspoons sambal oelek or asian chili paste
    1/2 cup chopped sweet red pepper
    3 cups cooked rice
    1 cup cooked salad shrimp
    1/2 cup frozen tiny peas

    1 teaspoon vegetable oil
    2 eggs, beaten
    1/2 cup chopped cucumber
    1/4 cup roasted peanuts


  • Heat oil in a wok or skillet. Cook leeks, onion, garlic and sambal oelek, stirring until softened. Add chicken and red pepper. Cook for about 4 minutes, or chicken is done.
    Stir in rice, shrimp and peas. Cook to heat through. (can be made a day before serving).
    Heat oil in a nonstick skillet. Cook eggs without stirring until set and golden brown in the bottom.
    Transfer to a cutting board. Cut into thin strips. Serve cucumber and peanuts in individual bowls to sprinkle over each serving.
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