Ingredients 1 cups brown rice (or white) cooked
½ small onion or shallot
1¾ tbsp oil
1 - 2 eggs, lightly beaten
4 drops soy sauce
3 drops sesame oil
About 150 g chicken, chopped
¼ cup carrot, chopped very small
¼ cup frozen peas, thawed
2 spring onions, chopped
1 cup bean sprouts
1 tbsp soy sauce - or more to taste
Cook the chicken pieces and keep aside.
Heat some oil in a wok and add the chopped onions and cook till they turn brown, and remove from wok.
Allow the wok to cool slightly and mix the egg with the 3 drops soy and sesame oil.
Add a bit of oil to the wok and add the egg, and turn the pan so it is a thin omelette. Turn and cook the other side briefly and remove from the wok.
Chop into smaller strips when cooler.
Heat some more oil in the wok and add the carrots and peas. Next, add the onion.
Add the chicken and stir-fry for about 2 minutes.
Add the rice, spring onions, and bean sprouts, tossing them to mix well, and stir-fry for about 3 minutes.
Add 1 or 2 tbsp soy sauce and the chopped egg omelette pieces and fold in. Cook for a minute and serve.