Ingredients:

  • 500g (1.1 lbs) chicken breast, cut into roughly 1.5cm (½ inch) cubes
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 500g (1.1 lbs) cooked white long-grain rice
  • 2 large eggs, beaten
  • 100g (3.5 oz) frozen peas
  • 2 spring onions (scallions), thinly sliced, plus extra for garnish

Instructions:

  1. In a bowl, combine diced chicken, 1 tablespoon soy sauce, and 1 tablespoon sesame oil. Mix well.
  2. Heat a wok or large frying pan over high heat. Add marinated chicken and stir-fry for 2-3 minutes, until browned on the outside but not fully cooked through.
  3. Add cooked rice to the wok and stir-fry for another 2 minutes.
  4. Make a well in the center of the rice mixture. Pour in beaten eggs and let sit for 45 seconds. Then, scramble the eggs into the rice and chicken.
  5. Add frozen peas and stir-fry for 2 minutes, or until the peas are heated through and starting to get crispy bits.
  6. Stir in the remaining 1 tablespoon soy sauce, 1 tablespoon sesame oil, and sliced spring onions. Turn off heat.
  7. Garnish with extra sliced spring onions and serve immediately.