Barbecue chicken with fried rice

Method

1. Mix together the chicken thighs, barbecue sauce, honey, oyster sauce, olive oil and 2 cloves chopped garlic. Cover and marinate in the fridge for 2-4 hours.

2. Preheat the oven to 180°C/Gas 5. Transfer the marinated chicken to a roasting tin. Roast in the oven for 40 minutes, turning now and then, until the chicken is cooked through.

3. Meanwhile, rinse the rice to wash out excess starch. Place in a medium-sized heavy saucepan. Add 300ml water and season with salt. Bring to the boil, reduce heat, cover tightly and simmer over a very low heat for 15 minutes until the water has been absorbed and the rice is tender.

4. Spread the rice out on a large plate to cool.

5. Heat a wok until very hot. Add the groundnut oil and heat through. Add the garlic and stir-fry for one minute. Add the cooled rice and mix thoroughly with the garlic.

6. Crack the eggs into the rice and add the cooked peas. Stir-fry until the eggs are cooked. Season with salt and pepper.

7. Serve the barbecue chicken with the fried rice.

Comments                        add a comment

Like the recipe, but who's BBQ sauce did you use?, the one I tried was to smoky and over powered the over all taste.

Ingredients

12 Chicken thighs, skins scored
4 tbsp barbecue sauce
2 tbsp clear honey
2 tbsp oyster sauce
2 tbsp Olive oil
4 garlic cloves, finely chopped
225g white long-grain rice
salt and fresh ground black pepper
2 tbsp groundnut oil
100g frozen peas, cooked and drained
4 Eggs

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