Fakeaway Chinese Chicken Curry& Egg Fried Rice

Chicken Curry

1. 1

   Cut the chicken breast into bite‑size pieces and season lightly with salt, then fry in a hot wok until browned.

2. 2

   Combine the chicken pieces with the chopped onion, carrot, and sliced red bell pepper in a bowl.

3. 3

   Add minced ginger and garlic to the wok, stir briefly, then set aside.

4. 4

   Reduce the heat and melt butter in the wok, sprinkle in flour and stir to form a roux.

5. 5

   Toast the spice mix in the roux until fragrant.

6. 6

   Pour in chicken stock, stirring to combine, then return the chicken and vegetables to the wok and simmer until the chicken is cooked through.

7. 7

   Stir in frozen peas and cook for another minute, then set the curry aside.

Egg Fried Rice

8. 8

   Heat the wok until very hot, add the packet rice and spread it out to crisp, stirring every 20‑30 seconds.

9. 9

   Drizzle soy sauce around the edge of the wok, add the chopped spring onions and pour in the beaten egg, scrambling quickly with the rice.

10. 10

    Combine the egg‑fried rice with the chicken curry or serve side‑by‑side for a complete meal.