Barbecue Chicken With Fried Rice

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°F 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.