Barbecue Chicken With Fried Rice - cooking recipe

Ingredients

12 skinless chicken thighs
4 tablespoons barbecue sauce
2 tablespoons clear honey
2 tablespoons oyster sauce
2 tablespoons olive oil
4 garlic cloves, finely chopped
8 ounces long-grain white rice
salt & freshly ground black pepper
2 tablespoons peanut oil
3 1/2 ounces frozen peas, cooked and drained
4 eggs

Preparation

Mix together the chicken thighs, barbecue sauce, honey, oyster sauce, olive oil and 2 cloves chopped garlic. Cover and marinate in the fridge for 2-4 hours.
Preheat the oven to 375\u00b0F Transfer the marinated chicken to a roasting tin.
Roast in the oven for 40 minutes, turning now and then, until the chicken is cooked through.
Meanwhile, rinse the rice to wash out excess starch. Place in a medium-sized heavy saucepan. Add 1 1/4 cups water and season with salt.
Bring to the boil, reduce heat, cover tightly and simmer over a very low heat for 15 minutes until the water has been absorbed and the rice is tender.
Spread the rice out on a large plate to cool.
Heat a wok until very hot. Add the oil and heat through. Add the garlic and stir-fry for one minute.
Add the cooled rice and mix thoroughly with the garlic.
Crack the eggs into the rice and add the cooked peas. Stir-fry until the eggs are cooked. Season with salt and pepper.
Serve the barbecue chicken with the fried rice.