4 free range chicken thighs, cut into chunks
A drizzle of peanut oil
1 clove garlic,sliced
3cm piece fresh ginger, cut into thin matchsticks
1 spring onion, thinly sliced
red chilli - thinly sliced
2 packets cooked brown rice
4 free range eggs
1 packet pak choy,shredded
A handful of fresh coriander
1 tbsp soy sauce
2 tbsp oyster sauce
A handful of cashews, toasted
In a wok over a high heat, drizzle a little peanut oil and fry off chicken until golden and cooked through. Remove from the wok and set aside.
In the same wok over a high heat, drizzle the a little more peanut oil. Fry off the garlic, ginger chilli and spring onion for 2 minutes.
Add the brown rice and fry off for a further 5 minutes until golden.
Add the chicken back in the pan then add the pak choy, cashews, soy sauce, oyster sauce and coriander.
Spoon rice into serving bowls.
Wipe the wok clean, add a little more peanut oil to the pan and fry the eggs until golden and crispy but still runny. Top the fried egg on rice.
Serve with a garnish of fresh coriander and devour!