Chicken egg fried rice

What you need

• ·200g chicken breast fillets
• ·100g basmati rice
• ·2 free range eggss
• ·100g frozen peas
• ·20g soy sauce
• ·8g garlic
• ·12g olive oil

Method

1. 1Cold rice works far better than fresh — cook it in advance and chill it, or it clumps and steams.
2. 2Chicken diced small, seared hard in half the oil, out onto a plate.
3. 3Eggs beaten into the empty pan, scrambled quickly and roughly, out with the chicken.
4. 4Rest of the oil, garlic 20 seconds, rice in and pressed against the pan for a minute at a time so it toasts.
5. 5Everything back with the peas and soy, tossed 90 seconds.

Yesterday's rice. Fresh rice is the reason home fried rice usually goes stodgy.

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