This is so cool! Give it a go and I know you will love it as well. It looks involved but takes only 30 minutes to do.
- 1 tbsp. coconut oil
- 3 eggs, well beaten
- 1 small onion, peeled and chopped
- 1 leek (white and light green parts only) and sliced thin
- 1/2 red bell pepper, thinly sliced
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. coriander
- 1 tsp. chili paste
- 8 oz. boneless skinless chicken thighs, cubed
- 8 oz. medium shrimp, peeled and deveined
- 4 cups cooked rice
- 3 tbsp. soy sauce
- 3 tbsp. honey
- 2 tsp. vinegar
- pinch of salt
- 3 cups spinach leaves, chopped coarsely.
Whew! here we go…
In a wok or deep-sided skillet, heat 1 tsp. coconut oil over medium heat. When melted, add and cover the eggs, cooking until firm. This takes about 3 minutes. Fold in half and remove from pan. Cut into thin strips. Cover and set aside.
Heat remaining oil in the wok and cook the onion, leek, and red pepper until the onions begin to soften. Stir in the garlic, cumin, coriander and chili paste. Cook until it becomes fragrant (60 seconds). Remove to a large bowl and set aside.
Same old wok…add the chicken and cook until browned and the juices run clear when chicken is pierced. (make sure it is cooked), add the shrimp and cook only until pink in colour.
Now stir in the rice, remaining ingredients and toss to coat. Stir in the spinach and cook only until the rice is hot. Fold in the egg and serve.
OMG! This is a dish to remember.