|4||eggs — whisked|
|1||onion — chopped|
|6||spring onion — chopped|
|2||carrots — peeled and diced|
|250 ml||peas — frozen|
|410 g||sweetcorn — tinned, drained|
|4x250 ml||rice — jasmine, cooked|
|fresh coriander — handful, chopped|
|4||chicken breast fillets — cubed|
|5 ml||white pepper|
|oil — for shallow frying|
|30 ml||soy sauce|
|1||garlic — cloves, chopped|
|5 cm||fresh ginger — grated|
|1||fresh chillies — chopped|
|30 ml||sesame seeds — toasted|
|soy sauce — optional|
1 Heat half the oil in a large pan and stir-fry the eggs.
Remove and set aside.
2 Heat the rest of the oil in the same pan and stir-fry the onion until soft. Add the spring onions and carrots and stir-fry for a minute.
3 Add the peas, corn and rice and stir-fry until warm. Lightly mix the egg and coriander through the rice and set aside.
4 Chicken Season the chicken with the salt and pepper.
Sprinkle the cornflour over and shake off any excess.
5 Heat the oil in a pan and fry the chicken in batch-es until crispy. Drain on paper towels.
Put all the ingredients in a sauce pan and bring to the boil.
Turn the heat down and simmer until slightly thickened.
Pour the sauce over the chicken.
7 To serve
Transfer the rice to a serving dish and arrange the chicken on top.
Sprinkle the sesame seeds over and serve with extra soy sauce (if using).