Neven Maguire's Sriracha & Rayu Chicken Rice Bowls

INGREDIENTS

• 300g Simply Better Organic Jasmine Rice
• 1 Carton Simply Better Irish Made Free Range Chicken Stock
• 1 Tbsp. Simply Better Sriracha Seasoning
• 2 Tbsp. Simply Better Thai Original Wok Sauce
• 2 Garlic Cloves, finely grated
• 2 Packs Simply Better Irish Corn Fed Boneless Chicken Thigh Fillets, quartered
• 1 bunch Spring Onion, trimmed and thinly sliced (white & greens parts separated)
• 1 Carton Simply Better Handmade Peanut & Chilli Rayu
• 2 Tbsp. Simply Better Spanish Olive Oil
• 4 Simply Irish Better Free Range Corn Fed Large Eggs

METHOD

1. Put the rice into a heavy-based pan with the chicken stock, sriracha seasoning, wok sauce, garlic and white parts of the spring onion, stirring to combine. Arrange the chicken thigh pieces on top.
2. Bring to a simmer then cover with a lid. Reduce the heat to low and cook for 10 minutes. Switch off the heat and leave undisturbed for another 10 minutes until the rice and chicken are cooked through and tender.
3. Meanwhile, heat a large non-stick frying pan over a medium heat. Add the olive oil and once it is hot break in the eggs. Cook for 2-3 minutes until crisp around the edges, carefully basting with the hot oil or until cooked to your liking.
4. Scatter over the green parts of the spring onion over the rice pot and drizzle with some of the peanut & chilli rayu, then gently fork them through. Divide among shallow bowls and top each one with a fried egg, then drizzle over some extra peanut & chilli rayu before serving.