Leftover Chicken & Vegetable Stir Fry

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December 23, 2016 by marksetchfield

MAIN_P1070664.jpgIt’s the season of leftovers, this is a great recipe for to use either cooked chicken or turkey, you could even use pork of beef. Or for a vegetarian option just add more cooked vegetables before you serve.

Serves 4, prep time 15 minutes, cooking time 20 minutes

1 tbsp of oil
4 free-range eggs
2 tbsp of sesame oil
1 tbsp of soy sauce
Salt & pepper

2 cloves of garlic
1 red pepper diced
1 red chopped red onion
1 tbsp of sliced fresh ginger
1 small tin of sweetcorn
1 cup of cooked edamame peas
2 cups of cooked chicken or turkey
3 cups of cooked rice
Handful of chopped coriander
1 tbsp of flaked chillis
2 chopped spring onions to serve

In a jug, whisk all the egg ingredients and season. Preheat the grill to a medium temperature. Heat the oil in a pan and pour in the eggs, move and tilt the pan, so the egg is even. Cook for 3-4 minutes. Check the underside of the egg is cooked then place under the grill for 5 minutes until golden. Remove from the heat and allow to cool, then slice into even squares and set to one side. In a wok heat some oil, saute the onion, garlic and ginger. Next, add the red pepper and season, stir for three minutes. Add the peas and sweetcorn, keeping the ingredients moving in the wok. Next, add the cooked chicken, and a splash of soy sauce and stir in some chilli flakes. Then gradually stir the cooked rice. Finally add the egg, coriander and stir for a couple of minutes. Remove from the heat and serve topped with some chopped spring onions.

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