10 mins
preparation time
Easy
2
Servings
Preparation
- In a heavy-based frying pan heat the sesame oil over a medium heat. Add the spring onions, green pepper, red pepper, blanched peas and ginger to the pan and cook for 2 minutes. Add the chicken to the pan and cook for a further minute until heated. Pour over the eggs, throw in the chopped coriander and stir until evenly distributed.
- Cook over a low heat for 5 minutes or until the eggs are set. Fold the omelette in half and place on a serving plate.
- Top with the beansprouts and serve with hoisin sauce.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)
Ingredients
Product Ingredients
Ingredients List
100
g
chicken (cooked and shredded)
100
g
frozen peas (blanched)
½
red pepper (chopped)
¼
green pepper (chopped)
1
tsp ginger (finely grated)
2
spring onions chopped
2
tsp sesame oil
4
eggs (lightly beaten)
50
g
beansprouts
handful
coriander (roughly chopped)
hoisin sauce to serve
