- 300g jasmine rice
- 3 chicken thighs
- 3 tbsp olive oil
- 2 large onions - sliced
- 3 cloves of garlic - minced
- 1 tbsp frozen peas
- 3 large free-range eggs - beaten
- 2 tbsp gluten and wheat free soy sauce
- 1 tbsp rice vinegar
- 2 tsp gluten and wheat free fish sauce
- Small bunch of fresh coriander
Start by cooking the rice according to the instructions on the packet. Drain, rinse to cool and tip onto some kitchen paper and pat it dry.
Cut the skin and bone from the chicken and discard. Slice the meat thinly.
In a wok or large frying pan, heat the oil and stir-fry the chicken over a high heat for around 3-4 minutes until just browned. Tip in the onions, peas and garlic and reduce the heat to medium. Cook for a further 5 minutes, then add the eggs. Leave them for around a minute to set a little, then stir with a wooden spoon to break up the egg.
Turn up the heat and add the rice and stir-fry for 5 minutes until the rice is piping hot and the chicken is cooked through. Pour in the soy sauce, vinegar and fish sauce and check the seasoning.