- 1 To begin, combine dark soy sauce, Chinese rice wine, Gourmet Garden Chilli, Garlic, Ginger and shallots in a bowl. Slice the chicken and marinade with the mixture for a few minutes.
- 2 Heat 1 teaspoon of oil in a wok or frying pan and cook the egg until set. Break up with a spatula and remove to a plate.
- 3 Reheat pan or wok with remaining oil to very hot and stir-fry the chicken until browned and aromatic.
- 4 Add the peas and cooked rice and stir thoroughly. Reduce the heat and cook for a further 5 minutes, stirring often. Add the egg and serve garnished with sliced spring onion.