Chicken Fried Rice

- 3 skinless, sliced into 1cm (½in) wide strips Chicken breast
- 2 halved and thinly sliced Banana shallots
- 1 tbsp paste Tomato purée
- 2 finely grated Garlic cloves
- 2 cm / ¾ in finely grated Ginger
- 500g / 17.6oz separated grains Cooked basmati rice
- 3 tbsp Low-salt soy sauce
- 1 juice of 1 lime Lime juice
- 2 beaten Eggs
- 1½ tbsp Garlic-infused olive oil
- 2 thinly sliced Spring onions
- ½ cut into wedges Cucumber
- 3 cut into wedges Salad tomatoes

1. Heat 1 tbsp of garlic-infused olive oil in a large non-stick frying pan over medium-high heat.
2. Add the chicken strips and cook for 4 minutes, turning halfway, until cooked through. Remove and set aside.
3. In the same pan, add ½ tbsp garlic-infused olive oil and sliced shallots, cook for 2 minutes.
4. Add tomato purée, garlic, and ginger, cook for another minute.
5. Add cooked basmati rice, soy sauce, and lime juice, stir and cook for 4 minutes until heated through.
6. Add chicken back to the pan with any juices, stir in beaten eggs, and cook for 2 minutes until eggs are done.
7. Serve with sliced spring onions, cucumber wedges, and tomato wedges.