Teriyaki chicken drumsticks with egg-fried rice

Preheat the oven to 210°C/190°C fan. Line a baking sheet with parchment.

Slash each of the drumsticks (600 g) on both sides with a sharp knife and place them into a bowl. Add the teriyaki (280 ml) and mix well with your hands. Leave to marinate for a few minutes, then lay the drumsticks on the tray, making sure all the teriyaki sauce is drizzled over. Cook in the oven for 15 minutes, then brush with the extra sauce. Return to the oven for a further 10-15 minutes.

Meanwhile, heat a splash of vegetable oil in a large non-stick wok or sauté pan. Beat the eggs (6) with some salt and white pepper. When the pan is smoking hot, tip in the eggs and let them cook for 1 minute before starting to slowly move them around the pan. When they’re ¾ cooked, slide the eggs out of the pan and transfer to a plate.

Heat a little more oil in the pan, add the garlic (4 cloves) and the white parts of the spring onion (6) and cook for 2 minutes. Break up the rice (2 pouches) in the pouches and tip them into the pan along with the soy sauce (1 tbsp) and some more white pepper and stir again. Add the eggs back to the pan along with the peas (250 g) and most of the green parts of the spring onions (save some to garnish). Cook for 2-3 more minutes.

Remove the drumsticks from the oven and sprinkle with the remaining spring onions. Serve alongside the piping hot egg-fried rice.