Ingredients
4 large eggs
150 g cooked chicken breast (shredded or chopped small)
½ small onion, finely chopped
75 g frozen garden peas (or fresh if you prefer)
2 teaspoons sesame oil
1 tablespoon vegetable oil (for frying)
Salt and pepper, to taste
Optional garnish: sliced spring onions, drizzle of soy sauce
Method
If using frozen peas defrost them first.
Chop the cooked chicken into small pieces.
Finely chop the onion.
In a bowl, whisk together the eggs, sesame oil, salt, and pepper.
Stir the chicken, onions, and peas into the beaten eggs so everything is evenly coated.
Heat the vegetable oil in a non-stick frying pan over medium heat.
Pour in the mixture, spreading it out evenly.
Cook gently for 3–4 minutes, until the edges start to set and the bottom is golden.
Carefully flip and cook the other side for 2–3 minutes, until cooked through.
