Serves 4
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To finish:

  1. Heat one tablespoon of the vegetable oil in a wok or a large pan over a medium heat. Cook the onion for 8-10 minutes until golden-brown. Use a slotted spoon to remove the onion and set aside. Remove the wok the wok from the heat and allow to cool slightly.
  2. Mix the eggs with the soy sauce and sesame oil.
  3. Turn the heat to medium-low and place the wok back on the heat. Add half a tablespoon of vegetable oil, swirling to coat the surface of the wok.
  4. Add the eggs mixture. Working quickly, swirl the eggs with a chopstick until the mixture sets against the wok. Remove the egg from the wok and cut into small slices.
  5. Heat the remaining tablespoon of oil in the wok. Add the cooked chicken, carrot, peas and cooked onion. Cook for two minutes.
  6. Add the cooked rice, spring onions and bean sprouts, tossing to mix well. Cook for three minutes.
  7. Add the chopped egg to the rice mixture and fold in. Finish by stirring in two tablespoons of soy sauce. Cook for one minute longer, then serve.

Nutrition Facts

Per serving: 689kcals, 14.6g fat (2.7g saturated), 104.5g carbs, 3.2g sugars, 31.6g protein, 4g fibre, 0.631g sodium