INGREDIENTS:
- Low fat cooking spray
- 3 eggs & 2 egg whites, lightly beaten
- ground black pepper
- 2 cups/400g long-grain rice, cooked and chilled
- 7 or 8 water chestnuts, sliced
- 1 tablespoon anchovy paste
- 1 tablespoon light soy sauce (or more depending on taste)
- 1 tablespoon light dark soy sauce
- 2 spring onions, trimmed and sliced into rounds
- 1 cup/225g leftover or cooked chicken (or what ever meat you want to use)
INSTRUCTIONS:
- Heat a non stick wok until hot and coat with cooking spray. Pour in the eggs and scramble, scraping the bits that stick to the wok. Once cooked, remove from the wok and set aside.
- Add a bit more cooking spray to the wok. Add the rice, scraping the bottom of the wok and tossing the rice until it's heated through. Once the rice is hot, add the remaining ingredients (including the eggs), Continue to cook over a medium heat, mixing continuously for 2- 3 minutes.
- taste and season with pepper and any additional soy sauce that may be needed.
Source: Erren's Kitchen
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