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Export 11 ingredients for grocery delivery
Step 1
Add 1 tbsp of the oil in a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent.
Step 2
Add in the remaining vegetable oil, chopped red bell pepper, garlic and peas. Cook for a further 2 minutes, stirring regularly.
Step 3
Now add chicken and sesame oil. Stir together, then add in the rice and turn up the heat to high.
Step 4
Use a spatula to toss everything together and to ensure the rice doesn't stick to the bottom of the pan. Keep moving the rice around so that it's all getting reheated.
Step 5
Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash of the soy sauce to the eggs.
Step 6
Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and look scrambled, but is still a little runny.
Step 7
Now mix the egg into the rice.
Step 8
Pour in the remaining soy sauce and sprinkle on the salt and mix it all together.
Step 9
Add the lemon juice, stir and taste. Add a little more lemon juice if required.
Step 10
Divide between 4 bowls. Top with spring onions (scallions).
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