Ingredients

The following ingredients have 4 Servings
  • 2 tbsp vegetable oil
  • 1 onion peeled and diced
  • 1 red bell pepper deseeded and finely chopped
  • 2 cloves garlic peeled and minced
  • 2/3 cup (115g) frozen peas
  • 2 cups (250g) cooked shredded/sliced chicken
  • 1/2 tbsp sesame oil
  • 4 cups (800g) boiled and cooled long grain rice ( (this is about 1 1/3 cups (300g) dried rice that has been boiled in water))
  • 2 eggs
  • 2 tbsp dark soy sauce
  • 1/4 tsp salt
  • juice of 1/2 a lemon
  • 1/2 bunch of spring onions/scallions chopped

Instruction

  • Add 1 tbsp of the oil in a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent.
  • Add in the remaining vegetable oil, chopped red bell pepper, garlic and peas. Cook for a further 2 minutes, stirring regularly.
  • Now add chicken and sesame oil. Stir together, then add in the rice and turn up the heat to high.
  • Use a spatula to toss everything together and to ensure the rice doesn't stick to the bottom of the pan. Keep moving the rice around so that it's all getting reheated.
  • Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash of the soy sauce to the eggs.
  • Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and look scrambled, but is still a little runny.
  • Now mix the egg into the rice.
  • Pour in the remaining soy sauce and sprinkle on the salt and mix it all together.
  • Add the lemon juice, stir and taste. Add a little more lemon juice if required.
  • Divide between 4 bowls. Top with spring onions (scallions).