This recipe is a delicious dish on its own or with our vegetable or meat mains. It is even more yummy with leftover roast chicken from your Sunday roast. Shred or cut the chicken in slices and add into the wok when instructed. If you have leftover meat there's no need to follow our preparation instructions so this dish will be even quicker to cook!
Time: Prep 20 mins / Cooking 10 mins
Prepare rice, see recipe for boiled rice. The rice is best cooked when it's cooled down, but this is not necessary.
Cut the chicken into strips and fry in a wok for three minutes. Once cooked, place in a dish to the side and begin cooking instructions. Alternatively you could use leftover chicken from your Sunday roast.
Heat oil in a wok, on high heat until hot.
Pour beaten egg into wok, stirring constantly. When egg has cooked a little into a scramble (about 30 seconds to 1 minute) add frozen peas, sliced cooked chicken and stir for a minute.
Next add in the boiled rice into the wok and fry for three minutes. If it's cold rice, fry for 6 minutes and press out the lumps with the spatula.
Add salt and soya sauce to taste and fry for another three minutes. Serve and garnish with spring onion slices.