Chicken Fried Rice

Serves 4-6

Ingredients

This will serve 4 adults as a main dish or 6 as a side.

• 3 tablespoons of olive oil
• 1 medium onion, finely chopped
• 3 chicken breasts
• 3 eggs, lightly whisked
• A cupful of frozen petits pois
• 3 cups of rice
• 2 tablespoons of soy sauce
• 1 tablespoon of honey

Method

1. Start by boiling the rice using your preferred method. My turmeric rice method (without adding the turmeric) works well.
2. Meanwhile, heat one tablespoon of olive oil in a wok over a medium heat.
3. Slice the chicken breast into goujon-sized pieces and add to the pan with the honey and one tablespoon of soy sauce. Stir-fry for 7-8 minutes until browned.
4. Remove the chicken from the wok and wrap in kitchen foil.
5. With the glaze still in the wok, add another tablespoon of oil and the chopped onions. Fry until browned and then add the peas. Stir fry for a further 3 minutes.
6. Move the contents of the wok to one side and add the eggs.
7. While the eggs are scrambling, tear the chicken into small bite-sized pieces. When the eggs have scrambled, combine them with the onions and peas.
8. Add the final tablespoon of oil and stir in the chicken pieces and rice. Add the second tablespoon of soy sauce (or to taste).
9. Fold and stir all ingredients thoroughly for 3 minutes.

This goes really well with takeaway-style curry sauce