Chicken and shrimp fried rice

Method

1. For the marinade: mix together all of the ingredients in a bowl and add the shredded chicken. Place in the fridge to marinate for 15-20 minutes.

2. For the fried rice: heat the sesame oil in a wok until smoking and stir-fry the marinated chicken for 2-3 minutes to brown all over. Tip out of the pan, set aside and reserve the juices.

3. Re-heat the wok and fry the garlic, ginger and chilli. Add the rice and spring onions, then season with the soy sauce, sherry, pinch of sugar and pinch of salt.

4. Add the chicken back into the wok and cook for 3-4 minutes, then stir in the brown shrimp and cook for a further 2-3 minutes, or until the chicken and shrimp are both cooked through. Season to taste with with salt and pepper.

5. Stir in the strips of prosciutto, and the coriander and sesame seeds. Pile onto a plate and serve.

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Ingredients

For the marinade

1 tbsp Soy sauce
1 tbsp dry sherry
1 tbsp Sesame oil

For the fried rice

2 tbsp Sesame oil
1 Chicken breast, shredded
1 knob of Ginger, shredded
2 cloves Garlic, finely sliced
1 Thai red chilli, finely chopped
250 -350g leftover cooked Basmati rice
1 bunch Spring onions, finely chopped
2 tsp Soy sauce
2 tsp Sherry
pinch of Sugar
pinch of Salt
1 handful Coriander, shredded
4 slices prosciutto, shredded
150g brown shrimps
Sesame seeds

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