Name: Chicken Rice
Ingredients: 175 g long grain rice 50 g frozen peas 1 tbsp olive oil 140 g onion, finely chopped 80 g red pepper, diced 1 tsp garlic puree 150 g chicken breast, diced 50 g tinned sweetcorn; 2 tsp Hoisin sauce 1 tsp ketchup 2 tsp soy sauce 1 tsp honey 100 ml chicken stock 2 eggs,lightly beaten a little salt 1 1/2 tsp sunflower oil

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Ingredients

For the Marinade:

175 g long grain rice
50 g frozen peas
1 tbsp olive oil
140 g onion, finely chopped
80 g red pepper, diced
1 tsp garlic puree
150 g chicken breast, diced
50 g tinned sweetcorn

For the Sauce:

2 tsp Hoisin sauce
1 tsp ketchup
2 tsp soy sauce
1 tsp honey
100 ml chicken stock
2 eggs,lightly beaten
a little salt
1 1/2 tsp sunflower oil

Method

Cook the rice in boiling water according to the packet instructions. Add the peas 4 minutes before the end of the cooking time. Drain well.
Heat the oil in a frying pan. Add the onion and fry for 3 minutes. Add the pepper and garlic and fry for 5 minutes until soft. Add the chicken and fry until just cooked. Add the rice, peas and sweetcorn. Mix all of the sauce ingredients together. Pour over the rice and fry for one minute.
Season the eggs with a little salt. Heat the oil in a frying pan. Make a thin omelette by pouring into the pan and then swirl abound the base and cook for 2 to 3 minutes until just set. Turn out onto a board, cut into thin strips.
Add the strips of egg to the rice and serve.