- Heat half the oil in a large non-stick frying pan over a high heat. Add the ginger, garlic, spring onions and stir-fry for 30 seconds until fragrant. Chuck the chicken, broccoli and pepper into the pan and mix together. Spread into an even layer and leave for 2 minutes. This will heat everything up and start the corners going golden. Mix well and cook, stirring occasionally, for 3-4 minutes until everything is cooked through and golden.
- Add the Sichuan pepper, chilli and rice wine to the pan and mix well. Cook for 10 seconds until fragrant and then tip in the rice, oyster sauce and light soy. Stir fry for 1-2 minutes until the rice is piping hot. Add the coriander and mix well. Turn off the heat and set to one side.
- Heat the remaining oil in a wok or small non-stick frying pan over a high heat. Crack in the eggs and leave for 1- 1 1/2 minutes. They should be crispy at the edges and not quite set on top. Carefully spoon over some of the hot oil to cook the white on top.
- Divide the rice between two bowls and top each with an egg. Serve immediately with extra chilli flakes it you like.
2 tbsp ground nut oil
½ inch ginger, finely chopped
2 cloves garlic, finely chopped
2 spring onions, finely chopped
300g chicken thigh fillets, cut into small bite sized pieces
80g broccoli florets
½ red pepper, thinly sliced
½ tsp Sichuan pepper corns, lightly crushed
½ tsp chilli flakes
1 tbsp rice wine
1 packet Tilda Firecracker Hot and Spicy Rice
1 tbsp oyster sauce
2 tsp light soy sauce
A handful of coriander leaves