Fried rice is best made with cold cooked rice, so first put some rice on to cook, drain and let cool on a tray.
Dice skinless boneless chicken thighs, dust with seasoned flour and fry in a pan until nicely golden brown all over, drain and set aside.
Fry finely chopped ginger and garlic until fragrant, then add a half cup of tomato ketchup, a Tbs of soy sauce and a Tbs of hot chiili sauce.
Simmer for a few minutes until the flavours meld, adding some water to thin to a sauce consistency. Add the chicken, stir thoroughly
and simmer for 10 minutes until cooked. Garnish with sliced spring onions and serve with egg fried rice.
For the fried rice, sauté chopped shallots until translucent, then add the cold cooked rice and cooked frozen peas. Stir well over heat
until it’s all nice and hot, then scoop the rice to one side of the pan, add seasoned beaten eggs and scramble, then mix everything
together and serve with the chicken.