Sichuan chicken wings
Try these spicy, sticky Sichuan chicken wings at a Chinese banquet. Scatter over chopped peanuts and chilli flakes and serve as a starter or main
Easy egg-fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 250g long grain rice
- 3 tbsp vegetable oil
- 1 onion, finely chopped
- 4 eggs, beaten
- 2 spring onions, sliced, to serve
Method
- STEP 1
Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
- STEP 2
Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins.
- STEP 3
Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
- STEP 4
Add the remaining oil, then tip in the egg mixture.
- STEP 5
Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through.
- STEP 6
Tip into a serving bowl and scatter over the spring onion to serve. You can also add sesame oil, ground white pepper and a splash of soy sauce to season.
