Serves 4
1/2 tbsp sesame oil
6 shallots ,peeled and cut into quarters
450 g / 1 lb cooked chicken , cubed
3 tbsp soy sauce
2 carrots, diced
1 celery stick , diced
1 red pepper , diced
175 g/ 6 oz fresh peas
100 g/ 3 1/2 oz canned sweetcorn , drained
275 g/ 9 3/4 oz cooked long grain rice
2 large eggs
Method
1 . Heat the oil in a preheated wok and large frying pan over a medium heat .
2 . Add the shallots and fry until soft , then add the chicken and 2 tablespoon 2 of the soy sauce and stir fry for 5-6 minutes.
3. Stir in the carrots , celery , red pepper , peas and sweetcorn and stir fry for a further 5 minutes . Add the rice and stir thoroughly . Finally , beat the eggs and pour into the mixture . Stir until the eggs are beginning to set , then add in the remaining soy sauce .