1 cup of long grain or Basmati rice
1 tbsp of ginger and garlic paste
1 small onion
half a packet of Chinese stir fry vegetables
1 large skinless and boneless chicken thigh
4 tbsp of oyster sauce
2 tbsp of tamari (gluten-free soy sauce)
1 tbsp of rice vinegar
1 tbsp of gluten-free Worcester sauce
A couple of splashes of gluten-free rice wine or dry sherry
A few drops of sesame oil
Half a tsp of white pepper
A small bunch of fresh coriander
Cook rice according to the packet instructions and then rinse with cold water and leave to dry thoroughly.
Slice the chicken finely and put in a freezer bag.
Add 3 tablespoons of oyster sauce, 1 tbsp of tamari, 1 tbsp of Worcester sauce, 1 tbsp of rice vinegar, a splash of rice wine, a drop of sesame oil and a pinch of white pepper to the chicken and massage thoroughly.
Leave to marinade for as long as possible.
Meanwhile fry the onion in a drop of vegetable oil until lightly golden.
Add the ginger garlic paste, chilli and cook for a further couple of minutes
Add the stir fry vegetables and fry for a few minutes
Add the chicken along with the marinade and stir fry until virtually cooked
Add the cooled rice and toss into the stir fry mix
Beat the egg and pour over the rice and pat down gently. Allow the egg to set and then stir gently into the rice mixture.
Season with the remaining oyster sauce, sesame oil, rice wine, tamari and white pepper.
Finished with a small bunch of coriander
NB this also makes a nice cold lunch.