Lemon Fried Rice with Chicken

Scott came home with a bag full of lemons freshly picked from a clients tree so I have been using them in various dishes.

Yesterday I made lemon fried rice, as I had some chicken leftover from the Sunday roast I added it to make a stir-fry rice dish, but the chicken is optional.
I also added a chopped 1" piece of preserved lemon as I have preserved lemons in the fridge, just toss it in when you add the remaining ingredients.

Ingredients

1-2 tbsp olive oil

1 onion, chopped

2 cloves garlic, crushed

1 small green chilli, finely chopped

1 tbsp coriander, chopped

3-4 cups cold cooked rice

100 g frozen peas, thawed

2 tbsp soy sauce

2-3 tbsp lemon juice

1 1/2 tsp lemon zest

1-2 cups cooked chicken

1/4 cup chicken stock

Method

1.  Heat oil in a wok over a medium heat. Add onions, garlic and chilli, and coriander, cook until onions are transparent.

2.  Add remaining ingredients, season to taste, stir fry for 5-6 minutes or until completely heated through, add more stock if needed.

Enjoy as a main or side dish.