3 tablespoons oil
One mug of uncooked rice
Approximately 200ml of spicy chicken residue
Pack of chestnut mushrooms
Pack of spring onions chopped on the slant
Handful of frozen peas
You will need approximarely 200ml of spicy chicken residue to make the rice (see the recipe for Karen's Spicy Chicken Pieces) but this is soooo worth it.
For the rice ... boil a large pan of water & add salt & when ready, add one cup of any rice, stir well then turn the heat down to the lowest setting & leave for 20 minutes or so, stirring every so often to break up the grains. After 20 minutes, stir again then test a few grains to see if soft. When ready, drain in colander then fill the pan with cold water & tip the rice back into the pan, stir & drain again then leave to drain completely.
Meanwhile, heat the oil in a wok & add chopped spring onions & mushrooms & cook til mushrooms are tinged brown, add peas & fully drained rice then the spicy chicken residue. Mix well & season if needed ... delicious!