This type of dish is my favourite option when it comes to lunch. I love rice in general and tossing it on the wok with some chicken and crunchy veggies, soy sauce and drizzled with sesame oil is a lovely way of treating it. This plate was inspired by Marion’s method, but none of it was a major discovery for me, just a confirmation of heading in the very right direction. 🙂

So I had some leftover cooked rice from the other day. I had some cooked chicken, which needed to be eaten. I mixed some soy sauce, shaoxing vinegar and some sugar in a bowl. Whisked an egg. Chopped my veggies ready to go; some garlic, quite chunky, a small onion. Sugar snap peas, delicious in any stir fry. A carrot, just for some colour.

First fried the garlic until fragrant and crispy, onion in, carrots and peas. The chicken. Moved it all to one side of the wok, added the egg, once cooked broke it into pieces. Rice in, the sauces. Finished with some salt, sesame oil, white pepper and spring onions. Very satisfying and very moreish.

And to finish off, my remaining birthday cake, rather pretty in a round tin. 🙂