Place long-grain rice in colander and rinse with cold tap water. Bring chicken soup, long grain rice, salt and turmeric to a boil briefly. Stir a few times. Cover and let swell at lowest temperature for 15 minutes. In the meantime, clean onions, garlic, leek and bell bell pepper and cut into fine rings and cubes. Cut ham into strips. Cut shrimps. Mix cow’s milk and eggs and make a thin omelet in a large frying pan with a tbsp. of oil. Sauté greens in remaining hot oil for 5 minutes. Add long grain rice, shrimp and ham and stir fry for 5-10 min.
Season with sweet cumin, soy sauce, peanut butter and chili seasoning. Cut omelet into narrow strips and carefully fold in . Sprinkle with chive rolls.
Serve with: fried banana pieces, mango and roasted onion chutney.
Our tip: Always use fresh chives if possible!