Mon, 5 September 2016
Chef Joe Shannon makes this tasty alternative to vegetables or potatoes
INGREDIENTS
2 tsp oil
1 egg
50g cooked diced chicken
2 rashers bacon, diced
175g mushrooms, sliced
200g frozen peas
1 garlic clove, crushed
small knob of fresh root ginger, grated
1 green part of spring onion, sliced
2 tsp light soy sauce
250g cooked Long Grain rice
METHOD
Heat the oil in a frying pan, then tip in the egg. Leave to set for 30 secs-1 min, swirling every now and again and forming into a little ommellete then tip it out and finely slice.
Add bacon and mushrooms to pan, then fry until golden, about 3 mins. Add peas, garlic and ginger, then cook for 1 min
Tip in the chicken
Turn up the heat, add the cooked rice to the pan, heat through, then splash in the soy sauce.
Stir through the egg and spring onion serve straight away, with more soy sauce if you like.
