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.