INGREDIENTS

INSTRUCTIONS

Place the rice in a pan with plenty of boiling salted water and  cook
for 10-12 minutes until just tender.  2 Roughly chop the garlic and
place in a blender with the ginger and  chilli powder and 1/2 tsp salt.
Pour in 3 tbsp sunflower oil and the  juice from half of a lemon, then
blitz to a paste.  3 Heat a griddle pan. Slash the skin of each chicken
breast and place  them in a shallow non-metallic dish. Spoon over the
lemon and chilli  paste and rub into each piece of chicken with your
hands.  4 Set aside for a few minutes or as long as time allows for the
flavours to combine. Cut one of the lemons into wedges and brush with
a little oil.  5 Add the marinated chicken breasts to the griddle pan,
skin side  down with the lemon wedges and cook for 5-6 minutes on each
side  until tender and cooked through. Heat a small non-stick frying
pan.  6 Crack the eggs into a bowl and season generously. Finely chop
two  spring onions and 1 tbsp coriander and add to the eggs. Whisk
until  well combined.  7 Heat two woks or large frying pans until
smoking hot. Drain the  rice and set aside to fluff and dry out. Place
1 tbsp sesame oil into  the heated frying pan and pour half the egg
mixture to form a thin  pancake.  8 Allow to almost set, then flip over
and cook the other side. Remove  from the pan. Repeat this process with
the remaining mix. When cool  enough to handle roll up the pancakes and
thinly shred. Cut the  chilli in half, remove the seeds and finely chop
the flesh.  9 Add 2 tbsp sesame oil to one wok and add the chopped
chilli and  cook for a minute until just softened.  10 Add the French
beans to the chilli, stir-fry for 1-2 minutes, add  2 tbsp water and
cook for 2-3 minutes until the beans are just cooked  through but still
have bite. Finely chop the remaining four spring  onions.  11 Heat the
remaining 2 tbsp sesame oil in the second wok and fry the  remaining
spring onions until just heated through.  12 Add the drained rice and
flash-fry until the rice grains are well  coated. Stir in the remaining
coriander, shredded egg pancakes and 1  tbsp soy sauce. Season to
taste.  13 Add the remaining 2 tbsp soy sauce and juice of the
remaining 1/2  lemon to the beans and stir-fry until all the beans are
well coated.  Be careful not to allow all the liquid to evaporate.  14
To serve cut the chicken on the diagonal, arrange on a plate,
crisscross the beans in a pretty pile and pour over any juices over
from the chicken. Garnish with the griddled lemon wedges and serve
with the rice in a bowl to the side.  Converted by MC_Buster.  Recipe
by: Anything You Can Cook  Converted by MM_Buster v2.0l.

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