INGREDIENTS 

• 2 tbsp vegetable oil
• 1 onion peeled and diced
• 1 red bell pepper deseeded and finely chopped
• 2 cloves garlic peeled and minced
• ⅔ cup (115g) frozen peas
• 2 cups (250g) cooked shredded/sliced chicken
• ½ tbsp sesame oil
• 4 cups (800g) boiled and cooled long grain rice – (this is about 1 ⅓ cups (300g) dried rice that has been boiled in water)
• 2 eggs
• 2 tbsp dark soy sauce
• ¼ tsp salt
• juice of ½ a lemon

INSTRUCTIONS 

1. Add 1 tbsp of the oil in a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent.
2. Add in the remaining vegetable oil, chopped red bell pepper, garlic and peas. Cook for a further 2 minutes, stirring regularly.
3. Now add chicken and sesame oil. Stir together, then add in the rice and turn up the heat to high.
4. Use a spatula to toss everything together and to ensure the rice doesn’t stick to the bottom of the pan. Keep moving the rice around so that it’s all getting reheated.
5. Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash of the soy sauce to the eggs.
6. Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and look scrambled, but is still a little runny.
7. Now mix the egg into the rice.
8. Pour in the remaining soy sauce and sprinkle on the salt and mix it all together.
9. Add the lemon juice, stir and taste. Add a little more lemon juice if required.
10. Divide between 4 bowls. Top with spring onions (scallions).