2 eggs, lightly beaten (optional)

1 tbsp (15 m) toasted sesame oil (optional)

1 red bell pepper, seeded and diced

1 cup (100 g) snow peas, each cut into three pieces

4 green onions, thinly sliced (white and green parts separate)

2 tbsp (30 ml) peanut oil or canola oil

2 garlic cloves, finely chopped

1/2 tsp (2.5 ml) sambal oelek, or to taste

1 1/2 cups (300 g) long grain white rice, cooked (about 1.25 litres / 5 cups cooked rice)

2 cups (340 g) cooked chicken, diced

3 tbsp (45 ml) soy sauce, or to taste

In a wok over high heat, stir-fry the eggs in the sesame oil, stirring vigorously for about 30 seconds, until they are cooked. Set aside on a plate. (This step is optional).

In the same wok, stir-fry the bell pepper, snow peas, and white part of the onions in the peanut oil until tender. Add the garlic and sambal oelek and cook for 1 minute. Add the rice, chicken, cooked eggs, and soy sauce. Heat though over high heat while stirring and adjust the seasoning. Sprinkle with the green part of the green onions.

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