A great twist on the classic.
Make sure you scramble the eggs!
Cooking Time (Including Preparation Time): 30 Minutes
4 spring onions
Thumb sized piece of ginger
1 red chilli
3 garlic cloves
8 boneless chicken thigh fillets
300g cooked rice
200g frozen peas
Total Cost - £9.27
Slice the spring onions, ginger, red chilli, carrots and garlic.
Season the chicken thighs. Get a large frying pan on the heat, drizzle in some oil then fry the chicken thighs until browned on each side. Pour 100ml water into the pan, put a lid on it and cook the chicken thighs over a low-medium heat for 5 -6 minutes until tender. Remove the chicken, shred, and set aside.
Pour the liquid out of the pan, wipe then return to the heat. Add a big splash of oil then fry half the spring onions, garlic, chilli and carrots until softened. Tip in the cooked rice, frozen peas and shredded chicken. Give everything a good mix together and cook for a couple of minutes to toast the rice.
Meanwhile beat the eggs, pour into the pan and stir to scramble. Season with soy sauce then divide the chicken fried rice between bowls and top with the remaining spring onions. Serve with lime wedges.