1/2 tbsp. sesame oil
6 shallots, peeled and cut into fourth
1 lb. (454g) cooked, cubed chicken meat
3 tbsp. soy sauce
2 carrots, diced
1 celery stalk, diced
1 yellow bell pepper, diced
1 1/2 cups fresh peas
3 1/2 oz. canned corn
3 2/3 cups cooked long-grain rice
2 large eggs, scrambled
Heat the oil in a large skillet over a medium heat. Add the shallots and cook until soft, then add the chicken and 2 tablespoons of the soy sauce and stir-fry for 5-6 minutes, only.
Stir in the carrots, celery, yellow bell pepper, peas and corn and stir-fry for another 4-5 minutes. Add the rice and stir thoroughly.
Finally, stir in the scrambled eggs and the remaining tablespoon of soy sauce. Serve immediately.