Riz aux œufs et au poulet

Ingrédients

• 4 chicken fillets, cut into strips
• 2 tablesp. oil
• 4-6 eggs
• 2 tablesp. light soy sauce
• 400 g cooked rice
• 1 red pepper, seeded and diced
• 1 chilli, chopped
• 1 bunch scallions, chopped
• Handful of coriander, chopped

Préparation

1. 1

   Heat a wok or large pan, then add a little oil.

2. 2

   Beat the eggs and soy together. Pour the mixture into the wok. Cook quickly, stirring as the egg cooks. Tip the cooked egg on to a plate.

3. 3

   Reheat the wok and the cook the chicken strips, adding a little more oil if necessary, then add in the red pepper, chilli and scallions. Stir-fry for another minutes then tip the mixture on to a plate.

4. 4

   Reheat the wok with the remaining oil, add in the rice and stir-fry for 3-4 minutes, add back the chicken and egg mixture. Mix the lot, check the seasoning, add more soy sauce if necessary.

5. 5

   Divide between four plates, sprinkle some coriander over each portion. Serve with a big bowl of mixed salad.