Roast chicken egg fried rice

Ingredients - serves 4

3 tbsp olive oil 

300g shredded cooked roast chicken 

300g dry rice-cooked 

1 onion-chopped 

1 red bell pepper-diced 

200g frozen peas 

3 free range eggs 

3 tbsp worcestershire sauce 

4 spring onions chopped-save one for topping 

Black pepper 

Method 

In a large wok, fry off the onion with the olive oil until cooked. Add the red pepper, frozen peas, chicken and spring onions and cook until the pepper is tender and the chicken is heated all the way through. Heat the cooked rice in the microwave until hot and add to the wok.  

Beat the eggs in a bowl and then push the rice to the side of the wok. Pour in the eggs and scramble them, then mix them into the rice. Add the worcestershire sauce and season with black pepper to taste. Divide between bowls, then sprinkle over the remaining spring onions and serve for a delicious dinner.