Grab a heavy-based pan and heat a little oil over medium heat.

Toss in the garlic, ginger, and rice, and cook for a minute to get those delicious aromas going.

Stir in your ketchup manis and light soy. Pour in the chicken stock, give it all a good stir, and add in your peas.

Next, place your chicken thighs right on top of the rice. Season with pepper, pop on the lid, and bring the liquid to a boil.

Once it's bubbling, lower the heat and simmer for 15 to 20 minutes, or until the rice is perfectly cooked. Check to make sure everything is just right.

Finish by sprinkling over the sliced green onions, squeezing over some lime juice, and drizzling a little crunchy chilli oil for that extra kick! 🌶️👌 You’re done!