Serves 3-4

• 2 tbsp vegetable oil
• 2 large chicken breasts, thinly sliced
• 3 garlic cloves, crushed
• 1 red chilli, deseeded and thinly sliced
• 1 thumb sized piece ginger, peeled and thinly sliced
• Bunch spring onions, thinly sliced
• 2 large carrots cut into matchsticks
• 1 red pepper, deseeded and thinly sliced
• 1 tbsp soy sauce
• 1 tbsp Thai fish sauce
• 150g frozen peas
• 300g rice, cooked
• 2 large eggs, beaten

1. Heat 1 tbsp of the oil in a large frying pan and cook the chicken gently until cooked through. Set aside.
2. Heat the remaining oil in the frying pan and stir fry the garlic, ginger and chilli for a couple of minutes.
3. Add the spring onions, carrots and red pepper and stir-fry for another 3 minutes.
4. Add the fish sauce and soy sauce and stir through, then, add the chicken and peas and mix well.
5. Add the cooked rice to the pan and carefully mix in.
6. Make a well in the centre and pour in the eggs. Just as they start to set, stir in the rice until everything is mixed. Cook for 2 minutes and serve.

This is a great, easy recipe if you prepare the ingredients beforehand.

I make this as a main course, but it is a great side dish if you are making a Chinese/Thai.

I often cook up a whole chicken to use during the week, so this recipe was ideal for using that instead of cooking two chicken breasts.