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  • 1 1/2 cups brown rice
  • 1 tablespoon plus 1 teaspoon vegetable oil.
  • 2 large eggs, lightly beaten
  • 8 dried shiitake mushrooms, soaked in water liquid reserved, stems removed, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons minced, peeled ginger (from a 2-inch piece)
  • 1 red chilli slices
  • 1 cup frozen shelled edamame, thawed
  • 4 scallions, thinly sliced on the diagonal
  • 3 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • 250 g smoked chicken sliced
Bring a large saucepan of reserved mushroom water to a boil; add rice, do not add salt. Boil until rice is al dente, 30 to 35 minutes. Drain in a sieve, do not rinse.

In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; season with salt and pepper (and a dash of cayenne pepper) and cook until set, 1 to 3 minutes. Transfer to a cutting board and let cool; roll up and thinly slice crosswise.

In same skillet, heat remaining tablespoon oil over medium-high. Add mushrooms, garlic, ginger, and chilli. Cook, tossing frequently, until shiitakes are tender, 2 to 4 minutes. Add rice, chicken, edamame, scallions, lime juice, and soy sauce, sesame oil and fish sauce, lastly add eggs. Cook, tossing, until rice is heated through, 2 to 3 minutes.
Do not add salt to this dish as the smoked chicken and other ingredients are already salty.
Taste before adding salt.
Serve with a sweet jalapeno sauce.
Recipe and Photo: Elize de Kock

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