Chicken Fried Rice 1

[Poultry and Game]

4 chicken breasts, skinned and boned

170g/6oz basmati rice, soaked in cold water for 30 minutes

oil

1 onion, chopped

1 clove of garlic, crushed

2.5cm/1in piece fresh root ginger, peeled and finely chopped

1 green chilli, finely chopped

½ teaspoon ground turmeric

1 teaspoon chopped fresh lemon grass or 2 teaspoons dried lemon grass

290ml/½ pint white stock

salt and freshly ground black pepper

1. Remove any fat from chicken and cut into bite sized pieces.

2. Drain and rinse the rice.

3. Fry the chicken lightly in a little oil. Remove from the pan. Add onion and cook for 10 minutes. Add garlic, ginger, chilli and rice and fry until the rice becomes slightly opaque. Add the turmeric and cook for 1 minute.

4. Return the chicken to the pan. Add the lemon grass and enough stock to just cover the rice, Season with salt and pepper.

5. Bring to the boil, and simmer slowly adding more stock if necessary until the rice is cooked (about 30 minutes).