Salt & Pepper Chicken Thigh With Egg Fried Rice

Take your chicken out of the fridge, open the packet and let it air

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, then once done, transfer the rice to a plate and spread it out flat to help cool down

While the rice is cooking, add your cornflour to a bowl along with 1 tsp [1 1/2 tsp] [2 tsp] sugar, a very generous pinch of salt, your five-spice mix and a generous grind of black pepper and mix it all together

Add your diced chicken thigh to the bowl and give everything a good mix up until all the chicken is coated

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

Once the pan is very hot, add the coated chicken pieces and cook for 5-6 min on each side until golden and crispy and the chicken is cooked through (no pink meat!) – this is your crispy chicken thigh

While the chicken is cooking, trim, then roughly chop your spring onions into batons

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Finely slice your red chilli[es] into rounds

Once the chicken is crispy, add the spring onion batons, chilli rounds (can't handle the heat? Go easy!), chopped garlic and chopped ginger to the pan and cook for 2-3 min until fragrant

Once done, transfer everything to a plate (save the pan!) and set aside until serving – this is your salt & pepper chicken thigh

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

Once hot, add the cooled rice, your blanched peas, toasted sesame oil and soy sauce and cook for 2-3 min until everything is combined

Once combined, push the rice to one side of the pan and crack your egg[s] into the other side

Stir the egg[s] with a wooden spoon to break the yolk[s] and cook for 1-2 min until it resembles scrambled egg, then mix it all through the rice – this is your egg fried rice