3 tbsp olive oil
½ red chilli, chopped
½ onion, peeled, finely chopped
3 spring onions, sliced
100g/3½oz chicken breast, sliced into strips
55g/2oz fresh peas
85g/3oz long-grain rice, cooked according to packet instructions, drained
55g/2oz cooked prawns, peeled
1 tbsp soy sauce
1 tbsp sesame oil
2 tbsp chopped fresh parsley
Heat two tablespoons of the oil and all of the chilli in a small saucepan. Remove the pan of chilli oil from the heat and set aside to infuse for five minutes.
Heat the remaining tablespoon of oil in a separate frying pan and fry the onion and spring onions for 2-3 minutes, or until softened.
Add the chicken to the pan and fry for 3-4 minutes until golden-brown all over.
Add the peas and rice and cook for 5-10 minutes, then add the prawns, soy sauce, sesame oil, reserved chilli oil and parsley, and contine to cook until the mixture is heated through thoroughly. Serve immediately.
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