Shred’s chicken fried rice with curry sauce

Shred’s chicken fried rice with curry sauce

For the sauce:

  1. In a large jug, mix the stock cube with boiling water and stir until they have dissolved. Add cornflour paste and stir until thick.
  2. Stir in fish sauce and soy sauce. Add five spice powder, ground ginger, chilli powder and curry powder. Mix well; season to taste.

For the chicken and rice:

  1. Wrap in foil and add 2tbsp of water to keep moist and cook for 25 mins in the oven 180C
  2. Meanwhile in a pan of boiling water cook the rice for 10 mins or until soft. Add in the peas the last few minutes of cooking
  3. Then add to a frying pan and crack in one whole egg and season with salt and pepper. Cook on a high heat to crisp up
  4. Finally remove the chicken from the oven and shred up with two forks and add to the mix and cook for a further few minutes
  5. Scatter with spring onion and serve with the curry sauce