Chicken and egg fried rice

 

Serves 2

1 tbspn Sesame oil

150 - 250 shredded cooked chicken

250 g pre cooked brown rice

50 g frozen peas

50 g frozen sweetcorn

1/2 red pepper, diced

1 clove garlic, crushed

2 spring onions, finely sliced

Garnish:  1 egg omelette, shredded, 1 tbspn sesame oil, 1 tbspn soy sauce, sliced spring onion

Stir fry all the vegetables in the sesame oil.  

Add chicken to reheat and then add rice, allow crispy bits to form.

add soy and sesame and serve and top with omelette and onion.

Tips:  prepare everything ready for the wok, cook egg in the wok first, then slice ready to add.

Use Uncle Bens or Tilda precooked rice to make everything much quicker.

Tweaks:   the tweaks are accidental.  I always forget to add sesame, soy and egg and onion after serving so the egg and onion are mixed in, the dish is served and sesame and soy go to table for people to add their own if wanted.

Origin:  I think this is a Becky Excell gluten free recipe