Chef Tom Walton's Miso Sesame Chicken Fried Rice

Ingredients

marinade

• 2 tbsp white miso paste

• 2 tbsp honey 2 tbsp sesame oil

• 1tbsp soy sauce

main

• 4 chicken thighs, skinless, boneless

• 3 tbsp olive oil

• 1 small eggplant diced

• 1 brown onion, diced

• 2 carrots, peeled, diced

• 2 clove garlic, finely chopped

• 3 cups cooked long grain rice, chilled

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 cup frozen peas

• 3 shallots, spring onions (scallions) – white part sliced into rounds, green part sliced on an angle.

• 4 free range eggs

Method

1. Combine the marinade ingredients, toss the chicken thigh with the marinade, leaving for 20 minutes or longer in the fridge.

2. Preheat a grill plate onto the cooktop on a medium/high heat.

3. Add the chicken thighs to the grill and cook for approx. 4-5 minutes each side until cooked, set aside.

4. Place a large frying-pan over a high heat, add half the oil then the eggplant and a good pinch of salt. Stir fry this for approx. 5-6 minutes until softened. Whip out the pan then add the remaining onion, carrot garlic and stir fry for 2 minutes before adding the rice. Stir-frying before adding in the cooked eggplant, peas and the shallot rounds. Stir fry through the soy sauce and sesame oil to finish.

5. Fry the eggs to your liking then slice the chicken.

6. Place another pan over a high heat and fry the eggs to your liking in a little oil.

7. Slice the cooked chicken thighs. Spoon the fried rice into serving dishes and top with the chicken, fried egg, spooning any cooking juices from the chicken over.

8. Finish with chilli oil & remaining shallots