This twist on a classic Chinese dish is perfect for serving alongside your favourite curry or enjoying as is. If you like, you could also add some fresh chilli for a hit of heat.
- 375g white rice
- 2 chicken breasts
- Bunch spring onions
- 100g mushrooms
- Stir fry or sesame oil (just a dish) plus normal veg oil
- 2 eggs
- 1 garlic clove
- 1 tsp. minced ginger
- 1 tbsp. light soy sauce
- Salt and black pepper to taste
Dice the chicken. Cook the rice according to packet instructions until tender. Thinly slice the spring onions on the diagonal, finely chop the mushrooms, and mince the garlic.
Heat a dash of oil in a large frying pan and add the chicken. Fry until browned and cooked through then take out of the pan and set to one side. Add a dash more oil, then add the onions and mushrooms and stir fry until just tender. Add the garlic and ginger and fry for 30 seconds, then stir in the rice.
Fry the rice, stirring often, until it starts to turn slightly browned. Crack in the eggs and cook, stirring, until the eggs set around the rice and are broken down. Add soy sauce and cook for 30 seconds and then taste, adding more soy sauce if needed.