6 chopped spring onions

1 diced red pepper

2 diced carrots

50g peas

2 cloves crushed garlic

30mm grated ginger

500g cooked and chilled long grain rice

2 beaten eggs

2 tbsp soy

1 tbsp sesame oil

225g cooked, shredded chicken

serve with 150g kimchee and chopped coriander


1. Heat some oil in a wok, fry the onion, pepper, carrot for 5 minutes, then remove.

2. Add the garlic and ginger, then stir-fry for 2 minutes.

3. Add the rice, break it up and coat well.

4. Add the eggs, cook for 3 minutes.

5. Add the rest and stir-fry for 4 minutes.

6. Serve topped with kimchee and herbs.

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