Put the kettle on and boil and boil water before doing anything else. Place a saucepan on a medium high heat and add ½ tbsp oil. When its hot, add the rice and stir to coat the rice. Add twice the volume of water to rice, so 1 cup of rice means 2 cups of boiling water.
225 g rice
Season with salt and give it a gentle stir, put the lid on and reduce the heat so it is a gentle simmer. Leave for 12 minutes or until all of the water has been absorbed and remove from heat but don’t lift the lid. Put to one side until needed.
Add a saucepan of water over a high heat and bring to the boil. When boiling add the broccoli and boil for 4-5 minutes or until tender.
150 g broccoli florets
Add the olive oil to a wok or high sided frying pan and place over a medium high heat.
2 tsp olive oil
When hot, add the carrot, chilli, sweetcorn, garlic, onion and ginger and stir fry for 3 minutes stirring constantly.
1 large carrot, 100 g baby sweetcorn, 3 cloves garlic, 1 medium onion, 15 g ginger, 1 large red chilli
Add the chilli powder and stir to combine.
1 tsp chilli powder
Next add the diced chicken breasts and stir fry for another 2-3 minutes until the chicken is nearly cooked through.
1 large chicken breast
Drain the broccoli keeping a mug of the flavoured water. Add the broccoli to the wok along with the red pepper, soy sauce and runny honey and stir. If the mixture is too thick for your liking then add a little of the broccoli water to thin.
1 large roasted red pepper, 1 tbsp light soy sauce, 1 tbsp runny honey
Continue to cook until heated thoroughly. Taste and season accordingly.
salt, ground black pepper
Place a small frying pan over a high heat and add a drop of oil. When hot, crack the eggs into the pan and fry to your liking.
1/2 tbsp oil, 2 large eggs
When everything is ready, firmly pack the rice into a cup and tip out onto the plate, add the chicken and vegetables besides the rice and add the fried egg on top of the rice. Serve immediately and enjoy.