31 2008-07-24T00:01:22+01:00 82 Serves 4 * [[60ml]] [[sesame oil]] * 2 onions, finely chopped * 1 red chilli, de-seeded and finely chopped * 2 cloves of garlic, peeled and crushed * [[200g]] smoked streaky bacon, diced * [[100g]] cooked cold chicken * [[100g]] prawns * 2 [[eggs]] * [[250g]] cooked [[rice]] * [[100g]] sweetcorn * 2 tablespoons plum sauce # Warm the oil in a large pan and gently cook the onions, chilli and garlic until soft. # Add the bacon, turn up the heat and cook quickly, stirring often. Put in the chicken and prawns. Cook quickly for 2 minutes, stirring continuously. # Heat a small frying pan, beat the eggs until smooth and in a little oil, cook the eggs on a moderate heat like a big, flat pancake with little or no colour. Turn once then turn out onto a table or board. When cooked, roll up like a Swiss roll and slice thinly. # Add the rice, sweetcorn, plum sauce and soy sauce to the chicken etc. and reheat well, tossing to mix together. Taste for seasoning and correct if required. # Serve with the shredded egg sprinkled on top. This recipe is brilliant for using up left over chicken. false true false false false false false false false 3.01444236426852099491842738700187 7478 22542.0 2 Related recipes true approved JohnBurtonRace@lovefoodhatewaste.com 7befc44ea7256980 31 false John Burton Race * Dark soy is aged much longer than light soy, giving it a brownish-black colour and much thicker texture. Dark soy is used in red-cooked dishes, and is good for marinating meat. Use carefully as the rather pungent odour and darker colour of dark soy sauce can ruin the taste or appearance of a dish. * As its name suggests, light soy has a lighter colour, plus a saltier flavour. It is used more in cooking. 30 Soy sauce The two basic types of soy sauce used in chinese cooking are light and dark.