Ingredients
Serves4
Metric and US measurements are approximate conversions; ingredient densities vary. Double-check temperatures and cooking times when changing portions.
Method
1
Use rice that was cooled promptly and refrigerated safely after cooking.
2
Heat neutral oil in a wok. Stir-fry chicken until cooked all the way through, then remove to a plate.
3
Scramble eggs in the wok; push to one side, add peas and rice and stir-fry until thoroughly hot.
4
Return chicken. Stir in soy sauce and sesame oil; cook 2 minutes more.
5
Finish with spring onions and serve immediately.
Food safety: ensure poultry is fully cooked, handle raw meat separately, and check packaging for allergens. Times are estimates and ovens vary.