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  • foodfergs




4 chicken breasts, diced

4 cups of long grain rice

1 broccoli tree

2 chillies

1 lump of ginger

6 cloves of garlic

6 tbsp dark soy sauce

4 tbsp sriracha

2 tbsp runny honey

2 tbsp cornflour

Chilli flakes

Salt and Pepper

4 eggs (1 per person)


1. Put your rice onto boil until cooked al dente. Drain and set to one side to cool.

2. For the sauce: add the soy sauce, sriracha, runny honey, grated ginger, crushed garlic and one finely chopped chilli to a bowl. Mix thoroughly and set to one side.

3. In a flat pan, heat up some oil. Whilst it’s heating, in a separate bowl, toss your diced chicken in cornflour, chilli flakes, salt and pepper. Once the oil is hot, add the chicken mixture and brown off (usually takes about 10 minutes). It should be crispy.

4. Remove the chicken from the pan. Add the chopped broccoli, red onion and the remaining chopped chilli to the pan and cook down until the onions have sweat.

5. Add chicken back to the pan, with the cooled down rice and mix together.

6. Add the soy sauce mixture and mix, ensuring everything is covered. Cook on a high heat until rice begins to fry slightly.

7. Remove rice and chicken mixture from the pan. Place your eggs in the same pan and fry for 2-3 minutes until cooked and the yolk remains runny.

8. Serve hot all together with a sprinkling of chilli flakes and spring onions.


Ferg x

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