Chicken fried rice

Name: Chicken fried rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 300 g Basmati rice, cooked, spread out and cooled (or cooked the day before and chilled); 400 g Chicken breast, cut into small pieces; 30 ml Vegetable oil; 1 Garlic, 2 cloves, crushed; 150 g Frozen peas; 100 g Sweetcorn, drained; 3 Eggs, beaten; 30 ml Soy sauce; 4 Spring onions, sliced

The Friday night takeaway favourite made at home: tender chicken, peas and scrambled egg tossed through rice with a splash of soy. Mild, quick and good for using yesterday's rice.

Ingredients

300 g Basmati rice, cooked, spread out and cooled (or cooked the day before and chilled)
400 g Chicken breast, cut into small pieces
30 ml Vegetable oil
1 Garlic, 2 cloves, crushed
150 g Frozen peas
100 g Sweetcorn, drained
3 Eggs, beaten
30 ml Soy sauce
4 Spring onions, sliced

Method

If the rice isn't already cooked, boil it for 10 minutes, drain, spread it on a tray and leave it to cool and steam dry. Cold rice fries best and doesn't go sticky.
Heat half the oil in a wok or large frying pan over a high heat. Fry the chicken for 5 to 6 minutes until golden and cooked through with no pink inside, then tip it onto a plate.
Add the rest of the oil and the garlic, then the peas, sweetcorn and rice. Stir-fry for 4 minutes, breaking up any clumps, until the rice is piping hot.
Push the rice to one side, pour the egg into the gap and stir it until just set, then break it up and toss it through the rice.
Put the chicken back in, add the soy sauce and most of the spring onions, and toss for a minute until everything is hot and coated.
Serve in bowls with the last of the spring onions on top, and extra soy on the table.