4 chicken breasts (any other protein) cut in cubes marinated with Shichimi Togarashi, soy sauce, salt and freshly ground garlic and chillies according to your taste.
Freshly chopped vegetables according to your amount and liking or frozen vegetables
1 egg beaten with Shichimi Togarashi
Small onion chopped
1 tbsp Shichimi Togarashi to add to the dish itself
1 freshly ground garlic clove
Chopped red bird eye chillies
Cups of cooked rice (basmati or jasmine)
Freshly cut spring onions
Freshly cut coriander leaves
Sambal oelek / Korean chilli paste (according to your liking)
1 tbsp Dark soy sauce
Sriracha sauce
Salt to taste
Sesame or olive oil
Method
Heat oil in wok or stainless pan on medium heat. Add onions, garlic and chillies, sauté for a minute or two.
Add your marinate chicken stir frying for five minutes till cooked. Add your vegetables thereafter cooking till cooked.
Push aside some of your chicken and vegetables to the middle of the pan to crack your seasoned beaten egg to scramble.
Sprinkle some chopped coriander.
Add your rice to the pan and stir fry for a minute.
Pour your soy sauce, sambal oelek / Korean chilli paste, sriracha sauce and Shichimi Togarashi stir frying for a few minutes until all ingredients are cooked and seasoned through.
Remember to add the sauces, paste and seasoning according to your taste.
