Rotisserie Chicken Fried Rice

Ingredients

• 160g (5.5 oz) cooked rotisserie chicken, shredded
• 70g (1/3 cup) white rice, dry - cooked and chilled overnight
• 1 egg (50g), beaten
• 60g (1/2 cup) peas, frozen
• 15g (1 tbsp) soy sauce
• 1 tsp (5ml) sesame oil
• 2 garlic cloves (6g), minced
• 1/4 tsp white pepper; 2 spring onions, sliced

Method

1. Use rice cooked the day before and chilled uncovered. Fresh rice carries too much moisture and clumps.
2. Break the cold rice up with wet fingers before it goes in the pan.
3. Heat the wok over the highest heat until it just smokes.
4. Pour in the beaten egg, leave it 20 seconds to set, then break it into ribbons and push it up the side.
5. Add the garlic for 15 seconds, then the rice. Press it flat against the metal and leave it 30 seconds at a time between tosses.
6. Add the shredded chicken and the peas straight from frozen and toss 2 min until heated through.
7. Splash the soy round the rim of the wok, add the white pepper, then finish off the heat with the sesame oil and spring onions.