Asian chicken balls with carrot rice

Name: asian chicken balls with carrot rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 150 g multigrain rice; 320 g chicken fillet; 3 bunch onion; lime; Red pepper; 1 mespoint salt; 1 el fish sauce; 3 el bread crumbs; 4 el traditional olive oil; 150 g carrot julienne; 15 g fresh coriander; 2 tl sesame oil

Balls of chopped chicken thigh with fried carrot rice.

Ingredients

Directions

Boil the rice according to the instructions on the package.
Cut the chicken breast finely into minced meat with a sharp chef's knife.
Cut the spring onions into very thin rings.
Grate the green skin of the scrubbed lime. Squeeze out the fruit.
Cut the stalk of the red pepper and finely chop the pepper.
Mix the minced chicken with the spring onion, the grater, the juice, the red pepper, the fish sauce, the breadcrumbs and the salt. Form 2 balls per person with moist hands.
Heat the olive oil in a frying pan and fry the chicken balls in parts in 10 min. Golden brown and done.
Meanwhile, heat the rest of the olive oil in the stir-fry stir-fry the rice for 3 minutes. Add the carrot julienne and stir-fry for another 2 minutes.
Turn off the heat. Cut the coriander leaves fine. Stir with the sesame oil through the rice.
Serve the rice with the chicken balls.
Bon appétit! .