INGREDIENTS:
1-1/2 cups long-grain rice 1-1/2 cups water 1 tablespoon vegetable oil
1 tablespoon melted butter 3 shallots 1 clove garlic (optional)
1/4 pound chicken breast, sliced into small pieces 3 medium carrots, diced very small 1/4 pound button mushromms, thinly sliced
1 teaspoon paprika 1/2 teaspoon cayenne 2 teaspoons tomato puree or tomato ketchup
1 tablespoon light soy sauce 1 teaspoon salt
1 Wash the rice once or twice under cold running water and put it in a saucepan, preferably one with a thick bottom and a tight-fitting lid. Add the water, bring to a boil, then simmer, uncovered, until all the water has been absorbed by the rice. Stir the rice once. Cover as tightly as possible so that the steam from the remaining moisture cannot escape. Reduce the heat and continue cooking very slowly for 10 minutes. A little rice will stick to the bottom of the pan; it is easily removed by soaking.
2 Heat the oil and butter in a wok or large frying pan. Fry the shallots and garlic, if desired, for 1-2 minutes, add the chicken, and stir-fry for 2 minutes. Add the carrots and mushrooms and continue stir-frying for 2 more minutes. Add the paprika, cayenne, tomato puree or ketchup, soy sauce, and salt, and stir for 1 minute or more, or until the carrots and mushrooms are cooked. Now add the rice, and mix well by stirring continuously until it is hot. Serve at once.