Malay Fried Rice

Hey Everyone,

So this week we literally had the ENTIRE family over for dinner - well, maybe that's an exaggeration, but 10 people is still a lot, right? Anyway I - for some reason - volunteered to cook for the masses, and what better to make than a foolproof dish from Mary Berry?
I decided to make something different, and due to it being fairly simple, it was Malay Fried Rice that I chose to make, from a recipe book I'd got for Christmas two years ago. It was met with approval by all, though my older brother said it was nothing like that food he'd had in Malaysia - not that he was complaining as it was still really tasty, so I think we can forgive Mary Berry for that!
The original recipe cooked for 6 people which entails enough chopping in itself, so maybe stick to cooking for less people, for those of you with less time on their hands!

Malay Fried Rice - From "Mary Berry Absolute Favourites" By Mary Berry

Serves 6

Ingredients -

• 250g Long-Grain Rice
• 150g Frozen Petit-Pois
• 5 Tbsp Oil, plus extra for the eggs
• 2 Skinless, Bonless Chicken Breasts, sliced into strips roughly the size of your little finger
• 1 Tbsp Runny Honey
• 2 Large Onions
• 3 Garlic Cloves, crushed
• 1 Red Pepper, deseeded and cut into 1cm dice
• 200g Button Mushrooms, sliced
• 1/2 Tsp Medium Chilli Powder
• 1 Tbsp Curry Powder
• 4 Tbsp Soy Sauce, plus extra to serve
• 6 Eggs
• Salt and Freshly Black Pepper

1. Tip the rice into a pan of boiling, salted water and boil according to the packet instructions, adding the frozen peas 3 minutes before the end of cooking. Drain well and set aside.

2. Heat 1 Tbsp 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 with 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 and serve with extra soy sauce if you like.

Please Enjoy!!!