Recipe for Asian-inspired Fried Rice with Red Pepper and Chicken
2 eggs, whisked together with 1 tablespoon water and a pinch of salt
2 1/2 cups cooked basmati or jasmine rice
1 tablespoon vegetable oil
2 teaspoons sesame oil
1 heaped teaspoon Chinese five-spice powder
6 chicken thigh fillets, cut into thin strips
1 red pepper, julienned, or a combination of red and yellow
1 small shallot
a pinch of red chilli flakes
a thumb sized knob of ginger, grated
3 tablespoons low sodium soy sauce
3 scallions, finely diced
toasted black sesame seeds
fresh coriander, to finish
Heat a drop of vegetable oil in a medium-sized non stick frying pan and pour in the egg mixture. Cook through on a gentle heat, slide out of the pan and roll up to form a panckae. Slice into 1cm wide strips to form a type of egg noodle.
Heat the vegetable and the sesame oil in a wok or large frying pan. Rub the five spice powder into the chicken strips and add to the pan when the oil is super-hot. Once the chicken has taken on some colour, add the peppers, shallot, chilli and ginger. Stir-fry for several minutes until the chicken is cooked and the vegetables are just tender, but still have a bit of crunch. Add the rice to the chicken and warm through. Pour over the soy sauce and spritz with the juice of a lime. Fold through the egg noodles and finish off with a scattering of sesame seeds.
Serve with fresh coriander, lime cheeks and extra diced chilli, if you like a bit of extra heat.
BK Handy hint: To save time, cook extra rice when next you make a curry and then do this dish the following day. For a short cut, cook the egg in the same pan for a minute or two, just before you add the rice to the chicken.