Malaysian Chicken Fried Rice

The recipe

Instructions

1. 1
   Cook the rice, drain and spread out to cool, or use cold leftover rice.
2. 2
   Dice the chicken thighs. Heat the oil in a wok over a high heat and stir-fry the chicken for 5-6 minutes until browned and cooked through.
3. 3
   Add the sliced onion, garlic and chopped chillies and fry for 2 minutes, then push aside and scramble the eggs in the space.
4. 4
   Tip in the rice, soy sauce and ketchup and toss over a high heat until piping hot and evenly coated.
5. 5
   Stir through the sliced spring onions and serve with cucumber slices on the side.

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