Chicken Fried Rice 2

[Poultry and Game]

450g/1lb boneless chicken, cubed

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

2 tablespoons oil

1 small onion, finely chopped

1 clove of garlic, crushed

1cm/½in piece fresh root ginger, peeled and chopped

1 green chilli, deseeded and chopped

290ml/½ pint white stock

2 tablespoons soy sauce

salt and freshly ground black pepper

1 tablespoon pinenuts, browned

1 tablespoon sesame seeds, toasted

TO GARNISH

a few leaves fresh coriander

1. Remove any fat from the chicken.

2. Drain and rinse the rice.

3. Heat oil in a large flameproof dish and lightly fry the chicken until golden brown. Remove from pan. Add the onion and cook on low for 10 minutes, or until nearly soft. Add garlic, ginger and chilli and cook for 1 minute.

4. Add rice and stir until slightly opaque. Add the stock and bring to the boil. Add soy sauce, salt and pepper. Simmer for 5 minutes.

5. Return the chicken to the dish and cook for 25 minutes, or until stock is absorbed, the rice cooked and the chicken tender.

6. Stir in the pinenuts and sesame seeds. Pile into a warmed serving dish and garnish with coriander.