Light omurice with chicken and pea fried rice

Ingredients

For 1 serving

• White rice60 g
• Chicken breast80 g
• Eggs2
• Peas60 g
• Onion40 g
• Ketchup1 tablespoon
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, eggs,

In season: April – June

Method

1. Rinse the rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes until absorbed. Spread it on a plate to cool: this stops it turning mushy in the pan.
2. Meanwhile, chop the onion and cut the chicken breast into roughly 1 cm dice.
3. Heat half the oil in a frying pan over medium-high heat and stir-fry the onion, chicken and peas with a pinch of salt for 6 minutes, until the chicken is golden and cooked.
4. Add the rice and ketchup and stir-fry for another 2 minutes, until the rice is hot and evenly coloured; set aside.
5. Beat the eggs with a pinch of salt. Heat the remaining oil in a non-stick pan over medium-low heat, pour in the eggs and cook for 1–2 minutes, until the omelette is set underneath but still soft on top.
6. Spoon the rice onto one half of the omelette, fold the other half over with a spatula and slide it onto the plate.