Baked chicken wings fried rice in creamy mushroom sauce by Fiona Wong

For wings

Marinate the chicken wings with some salt for about 30 mins before baking. Place them on a baking tray and sprinkle some Ajishio Flavoured Pepper on both sides of the wings, ending with the skin side up (so the skin won't be stuck to your tray). Bake at 200 deg c in the oven for 10 minutes on each side.

For the fried rice

Heat pan and add some oil, once hot, put in overnight rice. When the rice is separated, add eggs to the rice and stir fry quickly. Once all the eggs have coated the rice and are cooked, transfer to your baking dish.

For the sauce

Sautéed some onions in hot oil, then add in ingredients of your choice. I used diced portobello mushrooms, halved cherry tomatoes and mixed veg. When the ingredients are almost cooked, add in a can of Campbell's cream of mushroom condensed soup and about half a can of water. Let the sauce simmer a while and then pour it over the fried rice.

Final step

The chicken wings should be almost done by then. Take them out of the baking tray and place them on top of the dish of sauce and fried rice. Put some shredded cheese on top and bake at 200 deg c for about 5-7 minutes or till the cheese turn brown. Serve hot!