Recipe

Chicken Fried Rice

• 2 tbsp. Peanut Oil
• 1 Onions, finely chopped
• 2 Garlic Cloves, chopped
• 1 tbsp. Ginger, peeled and grated
• 8 oz. Boneless Skinless Chicken Breast Fillets, cut into 1cm/½in dice
• 4 c. Enriched Long Grain Rice, cold cooked
• 1 Red Bell Peppers, seeded and sliced
• 1 c. Canned Corn, drained
• 1 tsp. Chili Oil
• 1 tsp. Curry Powder
• 2 Eggs, beaten
• 1/8 tsp. Salt
• 2 Green Onions (Scallions), shredded, to garnish

• Heat the oil in a wok. Add the onion and stir-fry over a medium heat for 1 minute, then add the garlic and ginger and stir-fry for 2 minutes more.
• Push the onion mixture to the sides of the wok, where it will keep warm but not cook, add the chicken to the centre and stir-fry for 2 minutes. Add the rice and toss well. Stir-fry over a high heat for about 3 minutes more, until the chicken is cooked through.
• Stir in the sliced red pepper, corn, chilli oil and curry powder, with salt to taste. Toss over the heat for 1 minute. Stir in the beaten eggs and cook for 1 minute more, while the eggs lightly cook. Garnish with the spring onion shreds and serve.