Chicken & Egg Fried Rice

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once the rice is cooked, drain and rinse in a sieve under cold running water, then keep aside to drain fully

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the chicken thighs with the hoisin sauce and a generous pinch of salt and cook for 8-10 min or until cooked through (no pink meat!)

Whilst the chicken is cooking, finely chop the green beans

Top, tail, peel and finely dice the carrot[s] 

Peel and finely dice the brown onion[s]

Drain the sweetcorn

Once the chicken thighs are cooked, transfer to a clean board and shred them apart, using two forks - this technique is known as 'pulling'

Reserve the pan for later

Return the reserved pan to a medium-high heat with a generous drizzle of vegetable oil 

Once the pan is hot, add the chopped onion, carrot and green beans and cook for 5-6 min or until starting to soften 

Once softened, add the ginger & garlic paste with the drained sweetcorn and cook for 5-6 min further or until softened

Once softened, make a well in the centre of the pan and add a drizzle of vegetable oil 

Crack the egg[s] into the well, break the yolk[s] up with a spatula then allow the egg to set slightly before mixing it through the vegetables

Add the basmati rice with the shredded chicken and cook for 3-4 min further or until starting to crisp up

Meanwhile, trim, then slice the spring onions finely

Once the rice is starting to crisp, add the soy sauce with a generous pinch of black pepper and give everything a good mix up – this is your chicken & egg fried rice