Ingredients

• 4 chicken fillets, cut into strips

• 2 tablesp. oil

• 4-6 eggs

• 2 tablesp. light soy sauce

• 400g cooked rice

• 1 red pepper, seeded and diced

• 1 chilli, chopped

• 1 bunch scallions, chopped

• Handful of coriander, chopped

Method

Heat a wok or large pan, then add a little oil.

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Beat the eggs and soy together. Pour the mixture into the wok. Cook quickly, stirring as the egg cooks. Tip the cooked egg on to a plate.

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Reheat the wok and the cook the chicken strips, adding a little more oil if necessary, then add in the red pepper, chilli and scallions. Stir-fry for another minutes then tip the mixture on to a plate.

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Reheat the wok with the remaining oil, add in the rice and stir-fry for 3-4 minutes, add back the chicken and egg mixture. Mix the lot, check the seasoning, add more soy sauce if necessary.

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Divide between four plates, sprinkle some coriander over each portion. Serve with a big bowl of mixed salad.