Using the budget friendly chicken wings makes for a tasty and quick midweek dinner. The key to fried rice, or any stir-fry, is to have everything prepared and ready to drop into the pan.
Preheat oven to 220c and line a baking tray with baking paper. In a bowl combine 100ml sweet chilli sauce, grated zest & juice of 1 lemon, 1/2 Tbsp Sesame Oil and 1 Tbsp Soy Sauce. Add 16 chicken wings (you can remove the tips or keep them whole) and coat well with the sauce mixture. Place on baking tray and cook for 25 mins, turning half way through cooking time.
Cook 200g long-grain rice as per packet instructions, drain and rinse with cold water. Heat a wok over high heat and add 1/2 Tbsp sesame oil. Cook 2 beaten eggs for about 30 seconds, add 1 chopped carrot and 1 chopped red onion and stir fry for 1 minute. Add the rice and 1 Tbsp soy sauce and stir-fry for 2 mins. Add 1 shredded pak choi and cook until just wilted. Season to taste. Top rice with chicken, not forgetting any juices from the tray.
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