Instructions: 1 Place the rice in a pan of boiling salted water and bring to the boil.

Stir once, reduce the heat and cook for 10-12 minutes until completely tender and cooked through.

2 Finely shred two of the spring onions and place in a bowl of iced water.

Set aside to curl up. Cut the chilli in half, remove the seeds and mince the flesh.

3 Place half in a shallow non-metallic dish and add the curry powder, 1 tbsp soy sauce, muscovado sugar, tomato ketchup and 1 tbsp each of sesame and sunflower oil. Crush in the garlic clove and chop up 2 tbsp basil and add, mixing well to combine. Season.

4 Slash the skin of each chicken breast and cut each one into three even-sized pieces on the diagonal.

5 Add to the marinade, turning to coat and set aside for at least five minutes or as long as time allows to allow the flavours to combine.

6 Make the moulds for the rice cones. Cut out two 25cm/10" squares of silicone paper, fold each into a triangle and bring the edges together to form a cone.

7 Secure the cone by rolling down the top edge to make a cone that is about 11cm/4 1/2" high and then lightly oil the insides. Heat a griddle pan.

8 For the Dressing: Squeeze 1 tbsp lemon juice into a small bowl. Add the remaining tbsp of soy sauce and tomato ketchup, the rest of the chilli, caster sugar and 3 tbsp sunflower oil and 1 tbsp sesame oil. Whisk until well combined and season to taste.

9 Heat a wok until searing hot. Add the chicken skin-side down to the griddle pan and cook for five minutes without turning. When cooked, transfer to a plate and cover with foil to keep warm.

10 Beat the egg with 1 tbsp sesame oil and season generously. Add a little oil to the heated wok. Finely chop the remaining spring onions, tip into the wok and stir-fry for 30 seconds or so.

11 Add the egg mixture and cook for a minute, tip in the drained rice and stir-fry for a minute or so until heated through. Season to taste.

12 Tail the French beans and place in a pan of boiling salted water. Cook for 2-3 minutes until just tender and cooked through.

13 Drain the French beans and refresh under cold running water, then tip into two-thirds of the dressing and toss to combine.

14 When the rice is cooked, spoon a little at a time into each cone, pushing it down well and levelling off when full. Carefully turn each cone of rice on to a serving plate. Discard the paper and garnish with the spring onions.

15 Arrange some dressed French beans on the serving plate and add a mound of the chicken on top. Mix any juices from the rested chicken with the remaining dressing and drizzle around the edge of the plate to serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.