Chicken fried rice

Heat about three tablespoons of oil in a non-stick pan or skillet.

Add the deboned chicken thigh strips, season with black pepper and salt, and cook, stirring constantly, until fully cooked and well browned.

Add diced chilies, a little garlic and ginger, onion, scallion and carrots and stir fry until the vegetables are a little tender but still crunchy.

Push everything to one side and fry the eggs in the space until cooked and well scrambled, then mix them with the chicken and vegetables.

Mix in the rice and add a vegetable stock cube.

Add diced green pepper and mix thoroughly until every grain of rice is coated.

Taste and adjust the seasoning with a little more salt.