Wok-Fried Rice with Vegetables, Chili and Chicken

• 2 whole Chicken Breasts, Cut Into Long Strips
• 4 whole Spring Onions, Sliced
• 1 whole Green Pepper, Sliced
• 1 whole Red Pepper, Sliced
• 1 whole Red Chili, Halved And De-seeded
• 10 whole Mushrooms, Sliced
• 1 whole Lime, Halved And One Half Cut Into Quarters
• 1/2 pounds, 2-58 ounces, weight Cooked Rice
• 3 Tablespoons Sunflower Oil
• 1 Tablespoon Curry Paste
• 2 Tablespoons Oyster Sauce
• 1 pinch Salt
• 1 pinch Pepper

1. In the kitchen: Cut the chicken and vegetables into long thin strips.
2. Cut the chili in half and remove the seeds.
3. Halve the lime, then cut one of the halves in 4; save the remaining half for later.
4. At the grill: Place the wok on the grill and preheated for a few minutes.
5. Pour some oil on the warmest side of the wok.
6. Add curry paste and the chicken.
7. Fry the chicken on all sides, so that they are almost done.
8. Push the chicken to the cold side of the wok.
9. Add the vegetables and the smaller pieces of lime into the warm side of the wok and fry for approximately 3-4 minutes.
10. Slide them over to the chicken.
11. Add some more oil and then add the rice.
12. Fry the rice together with the vegetables in the wok for approximately 2 minutes.
13. Add oyster sauce and the juice from the last half of the lime you saved plus a little of salt and pepper.
14. Bon appetit.

chicken breasts, spring onions, green pepper, red pepper, red chili, mushrooms, lime, rice, sunflower oil, curry, oyster sauce, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/wok-fried-rice-with-vegetables-chili-and-chicken/ (may not work)