1.Heat about a third of the oil in wok, add half the egg, swirl wok to make a thin omelette. Remove omelette from wok, roll then cut into thin strips. Repeat process using another third of the oil and remaining egg.
2.Heat remaining oil in wok, stir-fry onion, garlic and chilli until onion softens. Add broccolini, stir-fry until tender.
3.Add remaining ingredients to wok, stir-fry until hot. Add omelette, toss gently.
Cook 1 cup (200g) white long-grain rice the night before making this recipe, refrigerate it, spread thinly on a tray, covered, overnight. You need a large barbecued chicken, weighing approximately 900g, for this recipe.
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