The stable dish to serve with sweet and sour pork and many other dishes.
- 1 tablespoon sesame oil
- 1 tablespoons peanut or vegetable oil
- A boneless skinless chicken breast, diced into 1/2-inch pieces
- Pack of bacon lardons
- 1 large onion diced
- 3 spring onions, trimmed and sliced into thin rounds
- 2 to 3 garlic cloves, finely minced
- A few strips of red pepper cut in half inch pieces
- 1 large eggs, lightly beaten
- Enough cooked rice for your taste
- 2 tablespoons soy sauce
- salt and pepper, optional and to taste
- To a large non-stick skillet or wok, add the oils, chicken and lardons, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
- Add the onion and red pepper and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic and cook for 1 minute, stir intermittently.
- Push vegetables to one side of the skillet, add the egg to the other side, and cook to scramble, stirring as necessary.
- Add the chicken, lardons and rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Add the spring onions and serve.