470g chicken breast fillet
3 cups cornflakes
⅓ cup plain flour
2 eggs
Turn the oven grill to medium heat. Cut the chicken breast fillets into cubes or nugget size pieces. Measure up flour in a bowl. Beat 1 egg to start with so as not to waste, and use the other one if you run out, in a bowl. Crush cornflakes, I place them in a resealable bag and crush them with my meat hammer but a fist will work too, and place in a bowl.
Cover the chicken pieces in flour, then soak in the beaten egg and roll in cornflakes. Place in a bowl while you're busy making the rest. Do one or a few pieces at a time. You may need to wash your fingers quite a few times during the process not to transfer the eggy cornflakes to the flour bowl, so leave the tap running or keep a bowl of water next to you if you want to do it the "green" way. When your nuggets are prepared put about 2 tbsp olive oil in an oven tray and leave to heat up under the grill for about 5 mins. When the oil easily floats out and spreads all over the tray, place your nuggets on the tray and grill for 20 mins, stirring and turning once or twice so they don't burn.
Egg fried rice
Boiled cooled rice (left over rice from previous day is perfect)
1 large spring onion (green onion)
2 tbsp olive oil
1 tbsp soy sauce
1 tsp sesame oil
2 eggs
Beat the eggs and 1 tsp sesame oil in a bowl. Leave aside. Heat up the olive oil in a frying pan. Add the cooled boiled rice (I used about 3-4 cups) and stirfry for a couple of minutes making sure the rice isn't forming lumps. Add the sliced or chopped spring onion and stirfry for another 1-2 mins. Trickle soy sauce over the rice and give a good stir to properly mix it. Add the beaten eggs in the side of the pan and leave for about 10 seconds to set a bit. You may have to angle your pan a bit to allow the egg to flow out and set. Use a chopstick or similar to scrape through the egg and break it and toss the rice to mix with the egg. Serve immediately.
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