Ingredients:Donegal Rapeseed Oil with garlic
Peppers (green, yellow & red)
2 medium sized eggs
Sweet & Sour sauce
Salt & pepper to season
Light soya sauce
Optional: bean sprouts/frozen peas
Prep the chicken and vegetables. On seperate chopping boards, chop into even sized pieces.
Boil the kettle for the rice.
Add Donegal Rapeseed Oil to a large frying pan, fry chicken until nearly done and add the veg. Meanwhile, in a seperate saucepan, put on the rice to boil.
When chicken and vegetables are done, add in the sweet & sour sauce.
For the egg fried rice: drain the bag of rice, add 2 tablespoons of Donegal Rapeseed Oil to the frying pan and add the cooked rice. Toss for about 3 minutes ensuring it doesn’t stick to the pan. Add in 2 slightly whipped eggs and continue to stir. Try one egg first though as it may be enough.
You may want to add in frozen peas at this stage. Season with salt and pepper and add some very light soya sauce.
Serve it up and enjoy!