Chicken fried rice

Method

1. 1

   Cook the rice following the packet instructions (I washed mine in a sieve first then added to a pan, filled 3/4 with boiling water and added 1/2 tsp of salt. I then brought to the boil and cooked for around 10 minutes until the rice was cooked, then drained and left in the pan with the lid on and off the heat. I then fluffed it up after 5 minutes).

2. 2

   Meanwhile, add the chicken breasts to a pan of boiling water until they’re covered and add a chicken stock cube, the curry powder and salt and pepper. Poach for around 12 minutes until cooked through.

3. 3

   Shred the cooked chicken up using a fork once cooked.

4. 4

   Fry the onion in the vegetable oil with the pepper and mushrooms, add the garlic purée and fry to soften.

5. 5

   Add the rice to the pan and give it a good stir. Add the frozen peas and the chicken and keep stirring.

6. 6

   Add the soy sauce and sweet chilli sauce and stir some more.

7. 7

   Make a small well in the middle of the mixture and crack the eggs into it, let them set for a minute then stir into the mixture and mix everything together well.