2 ml sesame oil
1 onion
375 ml cubed chicken
30 ml soysauce
2 carrots
2 celery stalks
1 red bell pepper
175 ml fresh pea pods
½ large green bell pepper
1500 ml cooked white rice
2 eggs
80 ml soy sauce
- Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
- Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
- Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
{ I sized down the recipe to serve 2 people }
