Chicken Rice

Ingredients

For the marinade
1 tbs soy sauce
1 tbsp sake
Half tsp sesame oil
1 tbsp caster sugar

For the rice
1 chicken breast (about 150g) cut into small cubes
175g  (6 oz) basmati rice, rinsed in cold water and then drained
60g (2 oz) carrot, peeled and diced
4 tbsp vegetable oil
1 small onion, peeled and finely chopped
Salt and pepper
1 beaten egg
60g frozen peas
1 large spring onion, sliced
60g tinned sweetcorn
125g small cooked prawns

Method

Mix together the ingredients for the marinade and marinate the chicken for 10 minutes. 

Meanwhile, cook the rice in boiling, lightly salted water according to the instructions on the packet .Steam the diced carrot for 8 minutes and half way through add the peas so that they are steamed for 4 minutes..

Heat the oil in a wok or large frying pan, add the onion and sauté for 3 minutes. 

Season the beaten egg with a little salt and white pepper, pour it into a small frying pan (approx 18cm) , tipping the pan to spread it evenly, and cook until set. Remove from the heat slide out the thin omelette and cut into fine slices.

Drain the marinade from the chicken and reserve.  Add the chicken to the onion in the wok and sauté for 3 to 4 minutes until cooked.  Add the spring onion, carrots, peas and sweetcorn and cook for one minute.

Add the cooked rice and prawns  and toss the rice over a high heat for 2 minutes.  Add the strips of egg and the reserved marinade from the chicken and heat through.

Information

Serves 6