Chicken with almond and rice

Ingredients
200 g cooked chicken, sliced
200 g Riso Scotti Bob cu Bob Long Grain Rice
½ red capsicum, seeds and stock removed, sliced
½ yellow capsicum, seeds and stock removed, sliced
1 medium carrot, sliced
1 green chili pepper, seeds removed, finely sliced
2 tablespoons of Riso Scotti Rice Oil
2 cm ginger piece, grated
4 cloves of garlic, grated
1 onion, finely chopped
2 tablespoons of soy sauce
1 tablespoon of rice wine
1 tablespoon of rice vinegar
1 tablespoon of black beans sauce
30 g peeled almonds, opened in half
1 teaspoon of chili pepper flavored oil
Fresh coriander leaves (or parsley), for garnishing

Instructions
Heat the oil in a wok or large pan, at high temperature. Add the onions and fry for 30 seconds; add the garlic, ginger and chili pepper. Fry for 1 minute, until the ingredients start to smell.
Add the carrot and continue for 1 minute. Add the capsicum and continue for another 2 minutes.
Lower the heat at medium temperature and add the rice. Stir well, loosening the rice with a spatula.
Add the soy sauce, rice wine and vinegar and the black beans sauce and stir well for 1 minute. Meanwhile, heat a small pan at medium temperature and fry the almonds for 30 seconds, without adding any oil.
Add the meat, almonds and chili pepper oil. Stir for 2 minutes, until all the ingredients are well heated. Serve this dish garnished with coriander leaves.

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