Chicken & Egg Fried Rice
Fry the chicken thighs until browned on each side. Pour 100ml of water into the pan, put a lid on it and cook the chicken thighs over a low-medium heat for 6 minutes until tender. Remove the chicken, shred, and set aside.
Pour the liquid out of the pan, wipe clean and return to the heat. Add a big splash of oil. Fry half the spring onions, garlic, ginger, 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.