- Make the stir-fry more authentic with sliced omelette. Beat 2 eggs together with a pinch of salt. Cook in a greased shallow frying or omelette pan. Once cooked, roll up tightly, slice finely. Add at step 3.

Ingredients

• 4 boneless chicken thighs, finely diced
• 200 grams raw, shelled prawns
• 150 grams shiitake mushrooms, sliced
• 2 teapsoons minced ginger
• 1 teaspoon minced garlic
• 1 red and green chilli, deseeded and finely chopped
• 2-3 bok choy, sliced diagonally
• 3 sping onions, peeled and thickly sliced
• 4 cups cooked rice
• Chinese five spice

Method

1. Heat a dash of oil in a wok or frying pan and when very hot add the diced chicken and cook quickly to stir fry. Set aside.
2. Add the prawns and cook quickly until the prawns begin to turn pink. Add the mushrooms, ginger, garlic and chilli and cook for a further two minutes.
3. Return the chicken to the wok with the bok choy, spring onions and rice and toss over a high heat until the ingredients are hot. Season with salt and pepper and a dash of Chinese five spice.