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 fillet, diced
50 g tinned sweetcorn
2 eggs, lightly beaten
a little salt
1 ½ tsp sunflower oil
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 fillet, diced
50 g tinned sweetcorn
2 eggs, lightly beaten
a little salt
1 ½ tsp sunflower oil
Sauce
2 tsp hoisin sauce
1 tsp ketchup
2 tsp soy sauce
1 tsp honey
100 ml chicken stock
1 tsp ketchup
2 tsp soy sauce
1 tsp honey
100 ml chicken stock
Method
- Cook the rice in boiling water according to the packet instructions, adding the peas 4 minutes before the end of the cooking time. Drain well.
- Meanwhile, heat the oil in a frying pan, add the onion and fry for 3 minutes. Add the pepper and garlic and fry for another 5 minutes until softened. Add the chicken and fry until just cooked, then add the rice, peas and sweetcorn.
- Mix together all of the sauce ingredients, pour over the chicken and rice and fry for one minute.
- Season the eggs with a little salt. Heat the oil in a frying pan, pour in the eggs and tip the pan so that the egg covers the base to make a thin omelette. Cook for 2 to 3 minutes until just set. Turn out onto a board and cut into thin strips . Add to the rice and serve.
