Easter holiday recipe idea: Chicken Fried Rice

• For 4 people
• 15 minutes prep time, 15 minutes cooking time

Ingredients

• 1 tablespoon of vegetable oil
• 4 chicken thigh fillets cut into strips and fat trimmed off
• 2 crushed garlic cloves
• 1 small teaspoon chilli powder (optional)
• 2 red peppers, finely chopped
• 2 pouches of pre-cooked basmati rice (or you can boil your own then quickly chill, and use it cold for this recipe)
• 200g frozen peas
• 4 medium eggs beaten
• 2 tablespoons of soy sauce
• 2 tablespoons of Hoi Sin sauce
• 2 spring onions finely sliced

Method

1. Heat the oil in a large frying pan or a wok on a medium hot heat.
2. Cook the chicken for 5 minutes until golden brown, then add the garlic, chilli and peppers and cook for 2 minutes.
3. You can add the spring onions at this stage if you like them cooked, or they can be added as a garnish at the end.
4. Add the rice and peas and a tablespoon of water and cook for a further 2 minutes.
5. Then move the contents of the pan to the edges to make room for the eggs.
6. Por the eggs into the centre of the pan and stir them gently with a spoon until they start to scramble.
7. Pour in the soy and Hoi Sin sauces and mix together.
8. No need for salt as the soy brings seasoning to this dish.
9. Sprinkle the spring onions over the top and serve.