Salt & Pepper Chicken With Egg Fried Rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 Instructions for 2 [for 4] Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Step 2

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is almost cooked with a slight bite

Step 3

Once done, transfer the rice to a plate and spread it out flat to help it cool down

Step 4

2 While the rice is cooking, slice the chicken thighs into strips

Step 5

Add the cornflour to a bowl along with 1 tsp [2 tsp] sugar, a very generous pinch of salt, half [all] of the five-spice mix and a generous grind of black pepper and mix it all together

Step 6

Add the chicken strips to the bowl and give everything a good mix up until all the chicken is coated

Step 7

Tip: Cooking for 2? Save the rest of the five-spice for another recipe!

Step 8

3 Heat a large, wide-based pan (preferably non-stick) with a very large drizzle of vegetable oil over a medium-high heat

Step 9

Once the pan is very hot, add the coated chicken strips and cook for 5-6 min on each side until golden and crispy and the chicken is cooked through (no pink meat!) - this is your crispy chicken

Step 10

4 While the chicken is cooking, trim, then roughly chop the spring onions into batons

Step 11

Peel and finely chop (or grate) the garlic Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Step 12

Finely slice the red chilli[es] into rounds

Step 13

Once the chicken is crispy, add the spring onion batons, chilli rounds (can't handle the heat? Go easy!), chopped garlic and ginger to the pan and cook for 2-3 min until fragrant

Step 14

Once done, transfer everything to a plate (save the pan!) and set aside until serving - this is your salt & pepper chicken

Step 15

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Step 16

Once hot, add the cooled rice, blanched peas, toasted sesame oil and soy sauce and cook for 2-3 min until everything is combined

Step 17

Once combined, push the rice to one side of the pan and crack the egg[s] into the other side

Step 18

Stir the egg[s] with a wooden spoon to break the yolk[s] and cook for 1-2 min until it resembles scrambled egg, then mix it all through the rice - this is your egg fried rice

Step 19

Serve the salt & pepper chicken over the egg fried rice

Step 20

Tip: For fancy presentation, press the rice into small bowls and turn out