Toss the chicken thigh fillets in half the Barbecue sauce and place on a rack over a baking tray and bake in a preheated 180°C, fan 160°C, gas 4 oven and cook for 40 minutes, basting with the remaining Barbecue sauce throughout the cooking

Meanwhile cook the rice according to the pack instructions adding the peas two minutes before the end, and drain

Heat a wok, add the oil and fry the spring onions and garlic a little before adding in the rice and peas and bell pepper with the beaten egg, stir until the egg is cooked, season and serve immediately with the chicken thigh fillets