- 2 tbsp vegetable oil
- 2 large chicken breasts, thinly sliced
- 3 garlic cloves, crushed
- 1 red chilli, deseeded and thinly sliced
- 1 thumb sized piece ginger, peeled and thinly sliced
- Bunch spring onions, thinly sliced
- 2 large carrots cut into matchsticks
- 1 red pepper, deseeded and thinly sliced
- 1 tbsp soy sauce
- 1 tbsp Thai fish sauce
- 150g frozen peas
- 300g rice, cooked
- 2 large eggs, beaten
- Heat 1 tbsp of the oil in a large frying pan and cook the chicken gently until cooked through. Set aside.
- Heat the remaining oil in the frying pan and stir fry the garlic, ginger and chilli for a couple of minutes.
- Add the spring onions, carrots and red pepper and stir-fry for another 3 minutes.
- Add the fish sauce and soy sauce and stir through, then, add the chicken and peas and mix well.
- Add the cooked rice to the pan and carefully mix in.
- Make a well in the centre and pour in the eggs. Just as they start to set, stir in the rice until everything is mixed. Cook for 2 minutes and serve.
This is a great, easy recipe if you prepare the ingredients beforehand.
I make this as a main course, but it is a great side dish if you are making a Chinese/Thai.
I often cook up a whole chicken to use during the week, so this recipe was ideal for using that instead of cooking two chicken breasts.