Cooking ‘FEVER’ishly — Fried rice with five-spice chicken, peppers and egg ‘noodles’

INGREDIENTS

• 2 eggs, whisked together with 1 tablespoon water and a pinch of salt

• 2 cups cooked basmati or jasmine rice

• 2 Tbs vegetable oil

• 2 tsp sesame oil

• 1 heaped teaspoon Chinese five-spice powder

• 6 chicken thigh fillets, cut into thin strips

• 1 red pepper, julienned, or a combination of red and yellow

• 1 small shallot

• 1 pinch red chilli flakes

• A thumb sized knob of ginger, grated

• 3 Tbs low sodium soy sauce

• 2 limes

• 3 scallions, finely diced

• Toasted black sesame seeds

• Fresh coriander, to finish

METHOD — 15 min

Heat a drop of vegetable oil in a medium-sized non stick frying pan and pour in the egg mixture.

Cook through on a gentle heat, slide out of the pan and roll up to form a pancake.

Slice into 1 cm wide strips to form a type of egg noodle.

Heat the vegetable and the sesame oil in a wok or large frying pan.

Rub the five spice powder into the chicken strips and add to the pan when the oil is super-hot. Once the chicken has taken on some colour, add the peppers, shallot, chilli and ginger.

Stir-fry for several minutes until the chicken is cooked and the vegetables are just tender, but still have a bit of crunch. Add the rice to the chicken and warm through.

Pour over the soy sauce and spritz with the juice of a lime.

Fold through the egg noodles and finish off with a scattering of sesame seeds.

Serve with fresh coriander, lime cheeks and extra diced chilli, if you like a bit of extra heat.

Hint — To save time, cook extra rice when next you make a curry and then do this dish the following day.

For a short cut, cook the egg in the same pan for a minute or two just before you add the rice to the chicken.

— Food24.