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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This knocks spots off the local take-away stuff. Only a few minutes to make and is miles cheaper. Very tasty, too. Ingredients:
2 tablespoons vegetable oil |
2 eggs, beaten |
6 green onions, sliced |
4 ounces boneless skinless chicken breasts, roughly chopped |
1 clove garlic, finely chopped |
1 inch fresh gingerroot, finely chopped |
1 red pepper, seeded and diced |
2 ounces pepperoni, thinly sliced |
2 ounces frozen peas, thawed |
1 tablespoon soy sauce |
8 ounces cooked long-grain rice |
Directions:
1. Heat a little of the oil in a wok or large skillet.
2. Tip in the beaten egg and stir with a chopstick until set.
3. Remove from pan and set aside.
4. Heat the remaining oil in the pan and stir-fry the chicken, garlic, ginger and pepper over a high heat for 5 minutes.
5. Stir in the pepperoni, peas, onions, rice and eggs and continue to cook, stirring, for a further 3-4 minutes until piping hot, Season with the soy sauce and serve.
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