It’s quite an easy dish to make and takes less than 30 minutes to make.
Snowflake Rice:
2 cups of boiled rice
2 duck eggs
Soy sauce (Kikkoman C00039)
Tablespoon butter (Jersey Salted butter used in this recipe)
Autumn Mix:
1 Courgette sliced
2 Pak Choi halved
2 Baby Green Leaf halved
3 Birds eye chillis
200g Beansprouts
1 Sweet Orange Pepper thinly sliced
1 breast of chicken sliced
Oyster Sauce
Soy Sauce (Kikkoman C00044)
Steam Rice and then fry up eggs in a wok/large frying pan using plenty of peanut oil. split the egg apart with a pummeling action using 2 bladed end spatulas. When rice is ready pour over egg and continue pummeling action. When egg is well mixed into the rice add soy to taste and the salted butter. The rice should taste relatively plain so not to have too much flavour to clash with the main mix.
Whilst doing the above using another wok/frying pan heat up a couple of tablespoons of peanut oil until very hot. Pour all mix ingredients apart from the sauces & chicken into the pan. Allow to sit for about 2-3 minutes to allow the steam to reduce the size of the leafy bits. Begin stirring and add then make a well in the middle. Place Chicken in the well and stir regularly.
Add sauce to taste.
Serve and enjoy!