Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry.
1 tsp vegetable oil
1 large free-range egg, lightly beaten
2 spring onions, sliced
50g/1¾oz frozen peas
250g pouch microwavable rice
large handful leftover roast chicken (or shop-bought cooked chicken), shredded
1 tsp toasted sesame oil
1 tbsp dark soy sauce
Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside.
Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted.
Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through.
Stir in the cooked egg, toasted sesame oil and soy sauce and serve.