Chicken Egg-Fried Rice

Ingredients for  1  Serving

• 250g

  Pouch microwavable rice
• Large handful

  Leftover roast chicken (or shop-bought cooked chicken), shredded
• 50g

  Frozen peas
• 1

  Large egg, lightly beaten
• 2

  Spring onions, sliced
• 1 tsp

  Vegetable oil
• 1 tsp

  Toasted sesame oil
• 1 tbsp

  Dark soy sauce

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  Less than 10 minutes

Method

1. Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside.
2. Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted.
3. Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through.
4. Stir in the cooked egg, toasted sesame oil and soy sauce and serve.