Fried egg and chicken rice with charred corn

Instructions

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1 In a large non-stick frying pan add half the sesame oil and heat over high heat. Add chicken and fry for 5 minutes until golden brown. Remove chicken and set aside. Add corn and remaining oil and fry for 5 minutes without stirring until lightly charred. Remove from pan and set aside.

2 In a bowl, whisk eggs, soy sauce, 1 tablespoon water and white part of spring onion.

3 Pour eggs into pan and cook over medium heat for 2-3 minutes, carefully flip and cook for a further minute. Allow to cool slightly, roll and slice thinly.

4 Add carrot and capsicum to pan and cook over high heat for 5 minutes. Add the chicken, corn, egg and rice to the pan and cook, stirring, for 10 minutes.

5 Serve with sesame seeds and green part of spring onion.