Chinese chicken and rice

Chef: Annabel Karmel

This is a family favourite in my house. If time is really tight, use quick-cook long grain rice.

175g long grain rice

50g frozen peas

1 tbsp olive oil, for frying

140g onion,finely chopped

75g red pepper,deseeded and diced

1 tsp garlic purée

150g chicken breast, diced

50g canned sweetcorn, drained

2 eggs, lightly beaten

a little salt

1½ tsp sunflower oil, for frying

Sauce

2 tsp hoisin sauce

1 tsp ketchup

2 tsp soy sauce

1 tsp honey

100 ml chicken stock

Cook the rice in a pan of boiling water according to the packet instructions. About 4 minutes before the end of the cooking time, add the peas. Drain well.

Heat the oil in a frying pan and cook the onion for 3 minutes. Add the pepper and garlic purée and fry for 5 minutes until soft, then add the chicken and fry until just cooked. Tip in the rice, peas and sweetcorn and stir through.

Meanwhile, mix all of the sauce ingredients together, then pour them over the rice and cook everything together for 1 minute.

Season the eggs with a little salt and heat the oil in a frying pan. Make a thin omelette by pouring the eggs into the pan and swirling them around the base, then cook for 2–3 minutes until just set.

Turn the omelette out onto a board and cut it into thin strips. Add the strips of egg to the rice and serve.

Serves
Makes 4 Portions

Main ingredients
Chicken, Rice

Recipe Type
Dinner, Babyfood

Cuisine
Chinese

Remove the chicken for a vegetarian option