Serves 4

Ingredients:

• 2 tbsp groundnut oil
• 1 tbsp finely chopped or grated ginger
• 1 red chilli, deseeded and finely chopped
• 2 cloves of garlic, finely chopped
• 2 handfuls of frozen peas, defrosted
• 250g cooked chicken
• 1 tbsp sake
• 1 tsp Chinese five spice
• 1 tbsp dark soy sauce
• 300g of sushi rice or jasmine rice, cooked and cooled
• 1 tsp toasted sesame oil
• 1 egg, lightly beaten with a fork
• 3-4 tbsp light soy sauce
• 2 spring onions, finely sliced

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Method:

1. Cook and cool your rice and set aside.
2. Combine the sake, dark soy sauce and five spice and set aside
3. Chop your ginger, chilli and garlic and set aside.
4. Chop your spring onions and set aside.
5. Defrost your peas by placing in a bowl and covering with boiling water, drain and set aside.
6. Crack the egg into a bowl, break up with a fork and add the sesame oil, set aside.
7. Heat your wok or pan until smoking, add the oil followed by the ginger, chilli and garlic. Stir-fry for 10 seconds.
8. Add the cooked chicken and peas and cook for a minute, stirring all the time.
9. Pour in the sake, soy sauce, five spice mixture followed by the cooked rice. Stir well to combine and cook for about 3 minutes.
10. Push all the fried rice to one side of the wok and pour in the egg and sesame oil mixture, scramble slightly and combine with the fried rice.
11. Season with the light soy sauce and finally add the spring onion and stir it through before serving.