Char siu chicken with egg fried rice

SERVES 4 PREP AND COOK TIME 40 MINUTES

1 2 cups (400g) jasmine rice

2 4 eggs, beaten lightly

3 1/3 cup (80ml) light soy sauce

4 8 (800g) chicken thigh fillets

5 ½ cup (190g) char siu sauce

1 Place rice and 3 cups of water in a microwave-safe container with a lid. Microwave on High power (100%) for 18 minutes. Remove and fluff with a fork.

2 Meanwhile, heat a wok over medium-high heat. Add 1 teaspoon of vegetable oil and pour in half the egg. Swirl to coat the wok and when just set, transfer to a chopping board. Repeat with more oil and remaining egg. Cut the omelettes into strips.

3 Heat another teaspoon of oil in the wok; stir-fry half the rice. Add 2 tablespoons of the soy sauce and stir to mix thoroughly. Transfer to a bowl and repeat. Stir in the omelette. Cover to keep warm.

4 Preheat oven grill to 200°C.

5 Pound chicken lightly until about 1cm thick. Combine the char siu sauce with remaining 2 tablespoons soy sauce in a small bowl; add a teaspoon of cracked black pepper. Place the chicken on a wire rack over grill pan. Spread the sauce mixture generously over the chicken. Grill about 5 minutes or until blistered and lightly charred, spreading with a little more sauce as you go. Flip the fillets and repeat on the second side, spreading with sauce mixture.

6 Serve chicken with the rice. Not suitable to freeze. Rice suitable to microwave.