One Pan Hoisin Chicken & Egg Fried Rice With Peanut Brittle

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat with a small knob of butter

Once melted, add your roasted peanuts with your red chilli relish and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 2-3 min or until the sugar has melted and caramelised, then transfer them to a plate and reserve the pan – these are your sweet chilli peanuts

Return the reserved pan to a high heat with a small drizzle of olive oil

Once hot, add your diced chicken thigh and cook for 3-4 min or until starting to brown

Tip: Cooking for 3 or more? Use 2 pans!

While the chicken is cooking, peel and finely chop (or grate) your garlic

Once the chicken is lightly browned, add the chopped garlic with your hoisin sauce and chilli flakes (can't handle the heat? Go easy!)

Add your white long grain rice and cook for 30 secs or until fragrant

Once fragrant, add 225ml [300ml] [450ml] cold water with your soy sauce

Bring to the boil over a high heat and give everything a good mix up

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed, the rice is cooked and the chicken is cooked through (no pink meat!)

While the rice is cooking, boil a kettle

Roughly chop the sweet chilli peanuts and set aside to cool – this is your chilli peanut brittle

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can – this is your wilted spinach

Once the chicken is cooked through, increase the heat to medium

Push the chicken and rice to one side of the pan[s] and drizzle a little olive oil into the other side, then crack your egg[s] into the pan[s]

Stir the egg[s] with a wooden spoon to break the yolk[s] and cook for 1 min until it resembles scrambled egg

Add the wilted spinach and blanched peas and give everything a good mix up

Put the lid back on and set aside for 1-2 min or until the peas are warmed through

Once warmed through, drizzle over your toasted sesame oil – this is your one pan hoisin chicken & egg fried rice