Ingredients:

  • 300g (10.5 oz) chicken breast, chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 500g (17.6 oz) cooked white long-grain rice
  • 2 large eggs, beaten
  • 300g (10.5 oz) cooked king prawns (shrimp), peeled and deveined
  • 100g (3.5 oz) frozen peas
  • 2 spring onions (scallions), finely sliced, plus extra for garnish

Instructions:

  1. In a large bowl, combine the diced chicken with 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Toss to coat evenly.
  2. Heat the wok over high heat. Add the marinated chicken and stir-fry for 2 minutes, or until browned on the outside but not fully cooked through.
  3. Add the cooked rice to the wok and continue to stir-fry for another 2 minutes, breaking up any clumps.
  4. Create a well in the center of the rice and chicken mixture. Pour in the beaten eggs and let them sit for 45 seconds to partially set. Then, scramble the eggs into the rice and chicken.
  5. Add the cooked king prawns and frozen peas to the wok. Stir-fry for 2 more minutes, or until the prawns and peas are heated through and you see some crispy bits forming.
  6. Stir in the remaining 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and the sliced spring onions. Turn off the heat.
  7. Garnish with extra sliced spring onions and serve immediately.