INGREDIENTS
1 egg
120g rice
1 chicken thigh
2 spring onions
2cm ginger, grated
1 clove garlic
Pinch chilli flakes
10g coriander, chopped
2 tbsp soy sauce
10g spinach
¼ lime
Sesame oil
Recipe continues
METHOD
Remove skin from chicken thigh and put between two baking sheets and cook in the oven for ten minutes.
Boil the rice in a pan of boiling water.
Meanwhile, in a bowl mix together some water and an egg yolk and fry in a pan to make a small omelette. Remove from pan and cut in to strips.
In a pan with sesame oil fry off the chicken, add spring onions, ginger, chilli flakes and garlic and cook through.
When the rice is almost ready add the peas then drain and add to the chicken and fry off together.
Add coriander and fresh spinach and soy sauce when spinach has wilted add the strips of egg omelette and serve with crispy skin crushed on top.