A half-recipe of this dish makes 2 generous servings. Leftovers (without the egg topping) reheat easily, then can be topped with a freshly fried egg. Delicious!
Mary Berry's Chicken Malay Rice
2 boneless, skinless chicken breast halves, butterflied if thick, sliced into strips
salt & pepper
about 1 Tablespoon honey *
2 large onions, chopped
1 red bell pepper, chopped
3 garlic cloves, crushed
1 cup button mushrooms, sliced
1/2 teaspoon chili powder
1 Tablespoon curry powder
1 1/4 cups each cooked rice with peas, chilled
4 Tablespoons soy sauce
Fried egg, 1 per person
Season chicken, fry on high, add honey for color, don't over cook (about 1 min per side). Remove to plate.
Fry onions, cover to partially steam. Add red pepper, garlic, fry about 5 min. Add mushrooms, spices, fry until mushrooms are brown.
Add rice. Add soy sauce, high heat, till crispy. Add back chicken & juices to heat through.
Fry 1 egg per person for topping.
Mrs. G's notes:
For Hot Honey: Mix ½ cup honey with 2 teaspoons ground cayenne. Cover and refrigerate unused portion for as long as necessary. Honey does not spoil.
Sriracha is a good topping on the fried egg.
There is a cooking demonstration by Mary Berry on YouTube.
Strive for respect instead of attention. It lasts longer.