Stir-Fried Rice with Vegetables and Chicken
In a colander, rinse rice under cold running water. Combine rice and 1/2 liter (approximately 2 cups) lightly salted water in a pot. Bring to a boil. Cover and simmer over low heat about 20 minutes. Let cool.
Slit leek lengthwise, rinse thoroughly to remove grit, and slice crosswise into thin rings.
Rinse, trim and thinly slice celery crosswise.
Rinse chicken breasts with cold water, pat dry and cut into small pieces. Rinse and drain bean sprouts.
In wok or frying pan, heat 3 tablespoons oil. Add rice and stir-fry until slightly crisped. Remove from pan.
Add remaining oil to wok (or frying pan). Add vegetables and stir-fry 4-5 minutes. Add chicken and stir-fry until cooked through. Season with salt and pepper. Return rice to pan, along with turmeric and curry. Cook until heated through.
Whisk eggs with rice wine (or sherry). Season with salt and pepper. Add to rice and cook briefly, stirring. Serve rice sprinkled with chives.