- 240g cooked roast chicken breast fillet, sliced
- 0.5 bunch spring onions, washed and finely sliced
- 1 clove garlic, crushed
- 2 tbsp soy sauce
- 1 tsp fish sauce
- 100g smoked bacon medallions, roughly chopped
- 100g sugar snap peas, thinly sliced
- 100g beansprouts
- 1 red chilli, finely diced
- 8 medium free-range eggs
- 4 tsp toasted sesame oil
Mix the chicken and spring onions in a bowl. In a separate bowl, combine the garlic, soy sauce and fish sauce. Set aside.
In a non-stick pan, fry the bacon for 3 minutes until fully cooked. Add the sugar snap peas, beansprouts and chilli, and cook for a further 2 minutes. Combine with the chicken.
Crack 2 eggs into a jug and whisk in 1 tbsp cold water. Season with pepper. Heat 1 tsp of the sesame oil in a large frying pan (or wok), then pour in the egg, tilting the pan to spread it over the base. Cook for 30 seconds each side until cooked through. Transfer to a plate and keep warm. Repeat so you have 4 omelettes.
To serve, divide the chicken mixture between the omelettes and fold in half. Serve with the garlic sauce on the side to drizzle over.