A Really Special Chicken Fried Rice

Rub 1 tbsp only of sweet soy sauce across the chicken thighs (keeping back 3 tbsp for later). Place in a baking tray on the top shelf of the oven for 25 mins. 3 mins before you take out the chicken, sprinkle over your pistachios. Tip: Roasting them for 3 mins will bring out their flavour.

Remove the core from the peppers and finely dice them into tiny cubes. Peel and finely dice your carrots and cut the very top and bottom from the green beans. Chop the green beans into 1cm pieces. Finely chop the spring onions into little circles and separate the white parts from the green.

Heat the sesame oil and 2 tbsp of olive oil in a large frying pan on medium heat. Once hot, add in three quarters of the pepper, the carrot and the green beans. Add ½ tsp of salt and a few grinds of pepper. Cook for 5 mins, stirring/tossing constantly.

Once the rice is cooked, rinsed and thoroughly drained, add it into your pan. Turn the heat up to high and add in the whites of the spring onion. Add the drained sweetcorn and the rest of the sweet soy sauce. Cook for 8 mins, tossing/stirring once in a while.

At this stage, if you have a spare egg in the fridge, you can add this as well. Move all the ingredients to one side of the pan and crack the egg into the space. Once it starts to fry, mix it with a wooden spoon. When it starts to look like scrambled eggs, mix it into the rice.

Chop up the chicken into 50 pence sized pieces and roughly chop the nuts. Mix these into the rice along with half the sesame seeds. Mix in the green parts of the spring onion and the remaining quarter of raw green pepper.