| Preparation | Cooking | Start to finish |
|---|---|---|
| 20 min. | 9 min. | 30 min. |
| 1 | Prepare and chop 1 onion. Set aside. | ![]() |
| 2 | Prepare and slice 1 spring onion (scallion), separating the white part from the green part, which will be used separately. Set aside. | ![]() |
| 3 | Cut 250 g cooked chicken into small pieces and set aside. | ![]() |
| 4 | In a large saucepan (ideally a wok) over medium heat, pour in 4 tablespoons olive oil, and when hot add the chopped onion, the white part of the spring onion and 1 garlic clove. Season with pepper, but leave unsalted, and cook for 1 minute without browning. | ![]() |
| 5 | Add the chicken, 3 tablespoons soy sauce, and grill to taste. | ![]() |
| 6 | If you can, add 1 glass poultry cooking juices and bring to the boil. | ![]() |
| 7 | Remove and discard the garlic clove, pour in 400 g cooked rice, carefully de-stemming it by hand to avoid rice pellets, and mix well. | ![]() |
| 8 | Add 4 eggs... | ![]() |
| 9 | ...and mix well to cook them. | ![]() |
| 10 | Finish by adding 4 tablespoons sesame oil, the green part of the spring onion and a little chopped lemon balm (if available). Stir one last time, check the seasoning and serve hot, on its own or as a side dish. | ![]() |
