Ingredients 1 chicken breast, diced
630 grams cooked rice
1/2 capsicum, diced
1 medium onion, diced
2 carrots, diced
3 small spring onions, sliced
1 cup peas
1 clove of garlic, crushed
2 tsp chicken salt
1 tsp oregano
Soy sauce - to taste
1 tbs oil
Add some oil to a large pan on medium heat. Fry chicken, onion and garlic until mostly cooked.
Add rice to pan and stir to heat through.
Add the capsicum, carrot, peas and spring onion and stir.
While the rice mix is cooking, in a seperate smaller pan with oil on medium heat, add the mixed egg, swirl the pan around to ensure the egg cooks evenly, keep pouring the runny eggs until it is mostly cooked, flip egg and cook further. Remove from pan and slice.
Mix the oregano into the pan along with the chicken salt. Alter chicken salt to desired taste, and add any other herbs you like.