Ingredients
- “250g (9oz) long-grain rice
- 150g (5oz) frozen petits pois
- 5 tbsp oil, plus extra for the eggs
- 2 skinless, boneless chicken breasts, sliced into strips roughly the size of your little finger
- 1 tbsp runny honey
- 2 large onions, roughly chopped
- 3 garlic cloves, crushed
- 1 red pepper, deseeded and cut into 1cm (1/2in) dice
- 200g (7oz) button mushrooms, sliced
- 1/2 tsp medium chilli powder
- “1 tbsp medium curry powder
- 4 tbsp soy sauce, plus extra to serve
- 6 eggs
- salt and freshly ground black pepper
Directions
-
1 Make Delia’s Rice
-
2 Heat 1 tablespoon of the oil in a large frying pan or wok. Add the chicken strips and season with salt and pepper. Drizzle in the honey and toss over a high heat for 4–5 minutes or until the chicken is golden all over and cooked through. Remove from the pan and set aside.
-
3 Pour the remaining oil into the same frying pan, add the onions, garlic and red pepper and fry over a high heat for 4–5 minutes, stirring occasionally. Add the mushrooms and spices, stirring well to combine, and fry for a further minute. Tip in the cooked rice and peas, add the chicken strips and soy sauce and toss together over a high heat, seasoning to taste with salt and pepper.
-
4 Heat a little oil in a large, non-stick frying pan and fry the eggs until the whites are set.
-
5 Divide the chicken and rice between plates, placing one fried egg on top of each portion. Sprinkle the eggs with salt and pepper to taste
-
.