2 cups of cooked rice
3 raw chicken thighs chopped
1 small onion, chopped finely
half red pepper, chopped finely
1 small stalk of celery, chopped finely
1 small carrot, chopped finely
4 mushrooms, chopped finely
¼ cup of frozen peas
2 cloves of garlic, finely chopped
1 teaspoon of fresh grated ginger
3 tablespoons of soy sauce (or tamari or coconut aminos)
2 eggs, beaten
2 spring onions finely chopped
1. Splash of olive oil in pan. Add the chicken, season with black pepper and fry till golden, remove and set aside. Add the onion, celery, garlic and ginger and cook for a few mins to soften.
2. Add the carrot, mushrooms and red pepper and fry for a further couple of mins. Add the soy sauce, chicken and rice, and using the back of the wooden spoon break up any big pieces of rice. Add the peas and oil and stir to evenly coat.
3. Then make a hole in the middle of the mixture, add oil and pour in the beaten eggs, stirring the egg continuously until the egg starts to cook and then you can mix it all into the rice.
4. Add some chopped spring onions (optional). This is great served on it’s own or as part of a meal.