Ingredients

The following ingredients have 4 Servings
  • 2 eggs
  • 1 tbsp vegetable oil
  • 175 g leftover cooked chicken (chopped up)
  • 100 g cooked basmati rice
  • 75 g frozen peas
  • 75 g frozen sweetcorn
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds (to garnish)

Instruction

  • First make an egg omelette by beating the eggs in a bowl and season with salt and pepper. Wipe the inside of your wok or frying pan with a little of the vegetable oil.
  • Gently heat the wok or pan and pour in the egg mixture. For about 3 minutes cook the egg mixture (no need to stir) then remove it from the pan to a flat surface and allow it to cool.
  • Add the remaining oil and gently heat the pan until it's lightly smoking.
  • Add the chicken, rice, peas and sweetcorn and stir-fry for about 3-4 minutes, until warmed through and the peas and sweetcorn are cooked.
  • Combine the soy sauce and sesame oil in a small jug together. Add to the stir-fry.
  • Roll up the flat cooked egg omelette and slice it into ribbons.
  • Serve the stir-fry topped with the egg ribbons and garnished with the sesame seeds.