Ingredients
Scale to what I have
- 400 g white rice, cooked
- 400 g chicken breast, diced
- 30 ml vegetable oil
- 3 cloves garlic, minced
- 2 large eggs, beaten
- 150 g frozen peas and corn
- 2 carrots, finely diced
- 3 spring onions, sliced
- 45 ml soy sauce
- 1 tsp sesame oil
- ¼ tsp ground white pepper
Method
- Stir-fry the chicken in oil on high heat until cooked through, then push aside.
- Scramble the eggs in the pan. Add garlic, carrots and peas and corn.
- Add the rice, soy sauce, sesame oil and pepper and toss until hot and lightly toasted.
- Garnish with spring onions.