Chinese Chicken Rice

Ingredients

For the marinade
175g long grain rice
50g frozen peas
1 tbsp olive oil
140g onion, finely chopped
80g red pepper, diced
1 tsp garlic puree
150g chicken breast, diced
50g tinned sweetcorn

For the sauce
2 tsp hoisin sauce
1 tsp ketchup
2 tsp soy sauce
1 tsp honey
100 ml chicken stock

2 eggs, lightly beaten
A little salt
1 ½ tsp sunflower oil

Method

Cook the rice in boiling water according to the packet instructions . Add the peas 4 minutes before the end of the cooking time. Drain well.

Heat the oil in a frying pan.  Add the onion and fry for 3 minutes. Add the pepper and garlic and fry for 5 minutes until soft. Add the chicken and fry until just cooked. Add the rice,  peas and sweetcorn. Mix all of the sauce ingredients together . Pour over the rice and fry for one minute. 

Season the eggs with a little salt.  Heat  the oil in a frying pan. Make a thin omelette by pouring into the pan and then swirl abound the base and  cook for 2 to 3 minutes until just set.  Turn out onto a board, cut into thin strips .

Add the strips of egg to the rice and serve.

MAKES 4 PORTIONS