Serves 4

• 2 Sunny Queen eggs
• 1 large onion, diced
• 2 cloves garlic, crushed
• 1 tsp ginger, crushed
• 1 1/2 tbs oil
• 3 tbs light soy sauce
• 1 tsp sesame oil
• 250g skinless chicken thigh fillets
• 1 carrot, diced
• 1/2 cup frozen peas
• 3 cups cooked basmati rice
• 4 spring onions, diced
• 2 cups bean sprouts

• Remove any visible fat from thigh fillets, cook by steaming or sauté in a non-stick pan. Cool and dice.
• Heat the wok with a spray of oil, beat the Sunny Queen eggs, pour into the wok, swirling the wok so it creates a simple omelette, quite thin. When omelette is set remove from wok, roll up and slice thinly.
• Sauté onion, garlic and ginger in a hot wok with a spray of oil and the sesame oil until onion starts to brown. Add carrots, peas tossing for 2 mins.
• Add rice (it is best if the rice was cooked the previous day), spring onion, chicken and bean sprouts- stir-fry for 3 mins.
• Add soy sauce and egg to the rice - toss for 1 min and serve.