The long grain rice is best made the day before in water and broth powder for 15 min. Pour off leftover (maybe) water. Defrost the shrimps, sort them out, pour off the dew water. Cut chicken breast fillet into pieces about 1×1 cm wide, 1-2cm long. Cut bell bell pepper and ham into 1/2 cm wide and 2 cm long strips. Peel and chop onions and garlic cloves (press garlic if necessary). In a frying pan, sauté chicken breast pieces in a tiny bit of oil, stirring, until colored all over and just or almost cooked. Heat oil in a large saucepan.
Saute onions, garlic, and bell bell pepper in it for 5 minutes until soft, stirring frequently.
Add long grain rice. Sauté for 10 min, stirring frequently. Mix ham, chicken, shrimps together with possibly leaked gravy into the long grain rice. Heat a little more oil in the frying pan. Mix eggs in a baking bowl. Add to skillet and stir until stiff. Stir the spices with a tbsp of water in a cup (if you can get fresh ginger: grate at least 1-2 tbsp and already stew with the paprika in the frying pan until soft. If you have saffron threads: take hot water and soak for a few minutes). Add to the long grain rice with the egg mixture.
Mix well. Steep for 5-10 min. Taste, add salt and season if necessary. Parsley rinse, dry, chop finely (or take on the spot Tk). Sprinkle over the dish. Bon appétit! Tastes soft and round
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