Chicken Fried Rice.

By the end of the week it is nice to kick back and enjoy some tasty food that doesn’t involve any preparation! However in these credit crunch times the first cut back made in many households is the weekly takeaway! A Chinese is a favourite Friday night treat and I love this homemade version for a really tasty treat on a cold October evening.

300g cooked basmati rice 4 skinned chicken fillets, thinly sliced 1 onion, finely diced 1 yellow pepper, finely sliced 1 red pepper, finely sliced 200g peas (frozen work well) 3 garlic cloves, minced 1 red chilli, deseeded and finely chopped ¾ eggs, beaten.

In a wok heat two tablespoons of sesame oil, fry the peppers, onion, garlic and chilli until the peppers and onion become slightly caramelised along the edges. Transfer these into a kitchen towel lined bowl. Next fry the chicken strips until nicely browned, add to the vegetables. In a teaspoon of oil add three/four beaten eggs and stiry fry until dry, breaking them up as they cook. Into the egg add the rice and a splash of soy sauce, heat thouroughly before adding the chicken, vegetables and cooked peas. A dash of sesame oil can be added to the mixture for flavour (or if the rice looks a little dry). Use more soy to season and add a nice depth of colour.

see all recipes