1 bunch baby pak choy (350g)
1 barbecued chicken
450g packet microwave long-grain white rice
120g sachet Lee Kum Kee Ready Sauce for Cantonese Chicken
½ teaspoon dried chilli flakes
¼ cup vegetable oil
1 cup frozen peas
1 cup grated carrot
2 eggs, lightly beaten
2 green spring onions, thinly sliced
1 tablespoon soy sauce
Extra sliced green spring onion, to garnish
Trim pak choy stems. Rinse pak choy under cold water. Drain well. Pat dry with absorbent kitchen paper. Cut crossways into thin slices.
Remove and discard skin and bones from chicken. Tear meat into large pieces.
Heat rice according to packet directions.
Meanwhile, place chicken, ready sauce and chilli flakes in a large bowl. Mix well.
Heat 2 tablespoons of the oil in a large, non-stick wok over a high heat. Add chicken mixture in two batches. Stir-fry for about 3 minutes, or until browned and hot. Remove from wok.
Heat remaining oil in wok over a high heat. Add rice, peas and carrot. Stir-fry for 2 minutes. Make a well in the centre of rice. Add eggs. Stir-fry for a further 1 to 2 minutes, or until scrambled through rice.
Return chicken with pak choy, onions and sauce. Stir-fry until hot. Remove from heat.
Garnish with extra spring onions.