Lemon chicken with fried rice

1.Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Combine chicken, half the sesame oil, zest, juice, half the soy sauce and the sweet chilli sauce in a bowl. Transfer, in a single layer, to prepared tray. Bake, turning once, for 25 minutes or until chicken is browned and cooked.

2.Meanwhile, cook rice in a saucepan of boiling salted water for 10 minutes or until tender. Drain. Rinse under cold running water. Drain.

3.Heat a wok or frying pan over high heat. Add remaining sesame oil; swirl to coat surface. Add egg; stir-fry for 30 seconds. Add carrot and onion; stir-fry for 1 minute. Add rice and remaining soy sauce; stir-fry for 2 minutes. Add buk choy; stir-fry until wilted. Season. Divide rice among serving bowls. Top with chicken and tray juices. Serve.