• 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


  • 2 tsp hoisin sauce
  • 1 tsp ketchup
  • 2 tsp soy sauce
  • 1 tsp honey
  • 100 ml chicken stock


  1. 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.
  2. 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.
  3. Mix together all of the sauce ingredients, pour over the chicken and rice and fry for one minute.
  4. 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.
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