Step 1

Cook the rice in boiling salted water for about 10 minutes until just tender. Drain well and set aside.

Step 2

Heat the oil in a wok or frying pan to a depth of about 3cm|1". Season the chicken with salt and pepper and cook in the hot oil for about 10-15 minutes until golden and cooked through. Remove from the pan and keep warm.

Step 3

Heat 2 tablespoons oil in the wok or frying pan and cook the onion and peppers for 4 minutes until softened. Add the peas and cook for a further 2-3 minutes. Remove from the pan and set aside. Add a little more oil to the pan and add the boiled rice. Fry for 3 minutes.

Step 4

Return the vegetables to the pan and stir into the rice. Add the salt and soy sauce to taste and fry for 2 minutes. Place the chicken legs on top and serve immediately.