I probably cook this dish at least every two weeks as it is a firm favourite of mine. You can easily add additional vegetables or prawns to the dish to spice it up a bit. It is so easy to cook and only takes about 20 minutes.
2 chicken breasts
200 g / 14 oz rice
1 medium carrot
100 g / 4 oz frozen peas
100g / 4 oz sweetcorn
2 teaspoon sesame seeds
5 teaspoons soy sauce
5 teaspoons sesame oil.
Cook the rice and set aside to cool, or use rice cooked the previous day.
Prepare the ingredients by cuting the chicken into small chunks. Slice the onion and cut the carrot and peppers into small strips. Break an egg into a bowl and beat.
Heat the oil over a medium heat in a wok or non stick pan. Stir fry the chicken until it is white, then add the pepper, onions and carrot and cook for 2 minutes. Add the egg and mix until it becomes scrambled. Add the rice, peas and sweetcorn and stir fry for another 4 minutes.
Mix in the soy sauce, sesame seeds and pepper and stir.
Place into a bowl and serve.
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