CHICKEN FRIED RICE

Prep time 10 mins Cooking time 15 mins Serves 2

INGREDIENTS

2 tbsp peanut or vegetable oil 2 eggs, beaten lightly 800g chicken thigh fillets, thinly sliced

100g red capsicum, thinly sliced 100g small red onion, thinly sliced

160g coarsely chopped cabbage 150g oyster mushrooms, chopped

3 cloves garlic, crushed

½ tsp dried chilli flakes

2 cups day-old cooked basmati rice

1 tsp sesame oil

2 tbsp soy sauce

2 green onions, sliced thinly 4 tbsp sweet chilli sauce

2 tbsp fresh coriander leaves

METHOD

Heat 1 teaspoon oil in a large wok over high heat. Pour egg into wok; cook, tilting wok, until omelette is just set. Remove omelette from wok; chop coarsely. Heat remaining oil in wok; stir-fry chicken for 2 mins or until browned. Remove from wok.

Heat remaining oil in wok; stir-fry capsicum, half the onion, cabbage, mushrooms, garlic and chilli for 3 mins or until vegetables soften. Return chicken and egg to wok with rice, sesame oil, soy sauce, onion and 2 tbsp of the sweet chilli sauce; stir-fry until heated through. (Taste and add extra soy sauce if desired.) Serve rice, drizzled with remaining sweet chilli sauce and sprinkled with coriander and remaining onion.

Tips Replace the capsicum, cabbage and mushrooms with other vegetables you have on hand; simply ensure that they are cut into thin slices. You can sprinkle the rice with Asian fried shallots for added texture, if you like.