Chicken and egg fried rice

This is so easy, quick, and delicious.

Serves 4

300g basmati rice

2-3 free range chicken thighs (I used left over chicken)

2 onions

3 garlic cloves

3 large free range eggs

3 tbsp olive oil

2 tbsp soy sauce

1 tbsp rice vinegar

2 tsp fish sauce

Handful of fresh coriander

1. cook the rice according to the pack instructions until al dente (10-15 minutes) Drain, rinse to cool, then tip onto kitchen paper and pat dry. Meanwhile, cut the skin and bone from the chicken (and discard), then slice the meat. Slice the onions, crush the garlic and lightly beat the eggs.

2. Heat the oil in a wok or a big frying pan, then stir-fry the chicken over a high heat for 3-4 minutes until just browned. Add the onions and garlic,then reduce the heat to low-medium. Cook, stirring, for 5-6 minutes, then add the eggs. Leave for a few seconds to set a little, then stir with a spatula to break up the egg.

3. Add the rice and stir-fry over a high heat for 5 minutes until the rice is piping hot, the chicken is cooked and everything is lightly browned. Stir in the soy sauce, vinegar and fish sauce, then check the seasoning. Divide among bowls and serve straight away, topped with leaves picked from coriander.

I used ordinary rice instead of Basmati rice (mainly because I didn't have any) and I had a bag of frozen coriander that is excellent for this sort of thing, you do have to add it to the frying pan a few minutes before the end of the cooking time to defrost it and heat it through. I also made half the dish separately and added prawns instead of chicken as my husband doesn't eat meat.

This is the sort of recipe that you can chuck left over veg in, or add some ginger to make it a bit different. It makes a nice and easy supper for during the week when time is at a minimum.

Yum

I found this recipe in a friends copy of Delicious magazine.