Ingredients:
- 1 egg,
- 15ml soy sauce,
- 100g basmati rice,
- 2 tbsp curry powder,
- 160g trimmed fine green beans,
- 15g ginger,
- 15ml toasted sesame oil,
- 1 white potato,
- 1 brown onion,
- 1 tsp five-spice,
- 2 chicken breasts, 1 garlic clove,
- 1 tbsp cornflour,
- 1 carrot
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Method:
- Cook rice. Once cooked, transfer to a plate & spread it out flat to help it cool down
- Preheat oven to 180°C & boil kettle
- Cut the potato into chips
- Season with five-spice, salt & frylight bake for 20-25 mins
- Cut the chicken into bite-sized pieces
- Peel & chop onion into wedges then separate the wedges into ‘petals’
- Peel & finely chop the ginger & garlic
- Heat a large pan & add the chicken & onion, cook for 3-4 min or until the chicken browned
- Grate the carrot & chop the green beans into bite-sized pieces
- Once chicken has browned, add 30g butter. Once melted add beans, grated carrot, curry powder, chopped ginger & garlic cook for 3-4 min
- Once fragrant add 200ml boiled water & half the soy sauce cook for 3-4 min until chicken is cooked
- Meanwhile, dissolve cornflour in 100ml boiled water
- Add cornflour mixture to the pan & cook for 2-3 min until sauce has thickened & veg is soft
- Add cooled rice, toasted sesame oil & remaining soy sauce to a pan, mix & cook for 2-3 min
- Push the rice to one side & crack the egg into the other side
- Stir egg with a wooden spoon & cook for 1-2 min until scrambled then mix with rice
- Serve the Chinese chicken curry over the egg fried rice and salt & pepper chips.
