Rice and tasty

SUNNY-SIDE-UP EGG, CHICKEN AND PAK CHOI RICE

INGREDIENTS (Serves 4)

250g basmati rice; 2tbsp vegetable oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2.5cm piece of fresh root ginger, peeled and finely chopped; 1 carrot, cut into thin matchsticks; 125g shiitake mushrooms, sliced; 130g baby corn, chopped; 300g chicken breast, cut into strips, then halved; 200g pak choi, trimmed, stalks cut diagonally into thin slices, leaves torn; 2tbsp light soy sauce; 1tbsp oyster sauce; 1tsp fish sauce; 1tsp cornflour, mixed with 150ml water; 1tbsp olive oil; 4 eggs; 3tbsp finely chopped chives; chilli paste.

METHOD

1. Soak the rice for 30 mins in cold water (or wash until the water runs clear). Drain well. Cook your rice according to its instructions.

2. Set out your prepared vegetables and the chicken on a large plate.

3. Place a large wok over a high heat and add the vegetable oil. Once hot, add in your onion, garlic and ginger and, using a metal spoon or spatula, keep stirring to avoid burning. Fry for one to two minutes.

4. Tip in the carrot, mushrooms, corn and chicken, mix together and cook for two minutes while stirring. Next goes in the pak choi, which will wilt down. Use all of it, even the white ends, which retain a nice crunch.

5. Create the base of the sauce by adding the soy, oyster and fish sauces into the wok and stir. Pour in the cornflour water mixture – this will thicken it up to a glossy, light brown liquid.

6. Turn the heat down to a medium simmer, cover and cook for 10 minutes until the chicken is cooked throughout and the corn and carrots are softened, but still retain a slight crunch. Set aside.

7. Fry the eggs. Heat the olive oil in a frying pan on a medium-high heat and crack in the eggs, one at a time. Cook for four minutes, taking care not to break the yolks, then turn off the heat and let them sit for one minute.

8. Divide the chicken and vegetable mixture into each bowl, then divide the rice equally and gently press down so you can’t see any of the chicken mixture.

9. Take a dinner plate. Place the plate over your bowl and, holding securely, flip it over. Gently lift up the bowl. Place an egg on top of the food. Scatter with chives and add chilli paste on

the side.