This week's new recipe was adapted from August's Good Food Magazine. I loved the BBQ chicken but the rice needed a bit more of a kick - Next time I would add some sweet chilli sauce for a bit more flavour.
Taste - **
Speed - ***
Repeat - with adaptations, yes
BBQ Chicken and Special Fried Rice
Serves 3 with plenty of rice left over
Ingredients
3 chicken thighs
2 tbsp BBQ sauce
1 large garlic clove
3 large spring onions
1 red pepper
3 mushrooms
2 tbsp soy sauce
230g rice
200g frozen peas
1 egg, beaten
1. Brush chicken with BBQ sauce and cook in oven for 30 minutes at 160C (fan)
2. Meanwhile, cook rice until soft and then set aside
3. 10 minutes before the chicken is ready, fry the garlic, spring onions, pepper and mushrooms in a little oil for 3-4 minutes
4. Add soy sauce and 2 tbsp water, stir
5. Add rice and peas, stir to coat with sauce
6. Clear a space in the bottom of the pan, add the egg and swirl until it starts to set, stir it into everything else and heat everything through for 5 minutes
7. Serve with chicken on the side
8. Enjoy!
Love Rebecca
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