This delicious fried rice dish is the perfect accompaniment to any Chinese curry or main meal, or, you can serve it as it is. Add extra soy sauce to taste.
- 375g rice
- 2 chicken breasts
- 75g mushrooms
- 3 spring onions
- 2 eggs
- 1 tbsp. each butter and oil
- Salt and pepper
- Soy sauce to taste
Thinly slice the spring onions on the diagonal. Slice the chicken breasts into thin strips. Thinly slice the mushrooms.
Cook the rice in boiling salted water according to packet instructions until tender. Drain and leave to dry in the colander.
Heat the butter and oil in a frying pan. Fry the chicken until golden, around 5 minutes. Season with salt and pepper and remove from the pan. Set to one side.
Fry the mushrooms until tender and golden. Add the cooked rice and stir to coat in the oils and mushrooms. Fry until lightly browned and golden.
Beat the eggs in a jug. Pour into the pan and fry until lightly scrambled, coating the rice in the fried egg. Add a glug of soy sauce and fry for one minute more.
Stir the chicken and spring onions into the rice. Cook for a couple of minutes or so just to heat the chicken through. Season with salt, pepper and extra soy sauce to taste.