Salty Crispy Chicken and Gluten Free Egg Fried Rice

This is one of those recipes I found whilst browsing the internet one day, I've watched a few of Ching He Huang's programmes and I've got the book which her and Ken Hom have done. I quite like her recipes and this one in particular caught my eye, as it seemed really easy. I also love chicken thigh fillets, as I find them much more succulent that chicken breasts.

Home made egg fried rice is also really good and a treat for me as normal soy sauce is a no go for most people going gluten free. If I have a little bit it wont hurt me too much, as I'm not Coeliac but too much does affect me... particularly my stomach! 

You can find the salty crispy chicken recipe here , I did make a couple of changes :

• I used gluten free soy sauce (available in most larger supermarkets now)
• I used boneless, skinless chicken thighs and cut them into thin strips. I prefer them like this, as they are great dipped in some sweet chilli sauce.
• I used plain gluten free flour instead of potato flour, as I didn't have any of this in the cupboard.

For the Egg Fried Rice (Serves 4):

• 1 mug of Basmati rice (cooked)
• 1 handful of Frozen Peas
•  1 - 2 tablespoons of Gluten Free Soy Sauce
• Approx 1 tablespoon of Sesame Oil
• 3 Eggs

Method:

1. Beat the eggs, add to a heated wok. Add the rice to the pan, then add the soy sauce, sesame oil, frozen peas.
2. Cook the peas through, you can add more sesame oil or soy sauce if you think it needs it.
3. Serve with the Salty, Crispy, Chicken.