Vietnamese-Style Chicken Tenderloins & Rice

• While rice is cooking, using a vegetable peeler, peel carrot into ribbons. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside. • Meanwhile, finely chop garlic. • Thinly slice spring onion. • In a small bowl, combine ginger paste, garlic, sweet chilli sauce and the low sodium soy sauce.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins, until browned and cooked through, 3-4 minutes each side. • In the last minute of cook time, sprinkle with sweet soy seasoning (see ingredients) and add sweet chilli glaze, turning chicken to coat. Transfer to a plate.

• Wash out frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.

• Reserve some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people), then drain pickled carrot. • In a medium bowl, combine deluxe salad mix, pickled carrot ribbons, the reserved pickling liquid and a drizzle of olive oil. • Season with salt and pepper to taste.