1 cup uncooked white rice
2 cups water
1 tablespoon vegetable oil
1/2 cup bamboo shoots
1 onion, chopped
1 leek, rinsed and chopped
1 clove garlic, minced
2 green chili peppers, minced
1/2 pound skinless and boneless chicken breast, sliced
1/2 pound peeled and deveined shrimp
1 teaspoon ground coriander
1 teaspoon ground cumin
3 tablespoons soy sauce
Method of Preparation:
1. Bring the rice and water to a boil over medium heat. Reduce to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes. Spread onto a baking sheet and refrigerate until cold.
2. Heat oil in a wok or large frying pan over high heat. Add bamboo shoot, onion, leek, garlic, and chili. Cook for 4 minutes before adding the chicken, shrimp, coriander, and cumin. Let cook 5 additional minutes.
3. Add cold rice and soy sauce. Heat through, about 3 minutes.
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