King prawn or chicken foo yung

This is our go-to recipe when we need a super-speedy dinner and, dare I say it: it tastes better than the one I remember ordering from my local Chinese takeaway. Think chunky egg, packed with peas, spring onion and your choice of prawns or chicken, topped with a sweet and spicy chilli sauce. It simply tastes too good to have been made in 10min.

SERVES 2 PREP + COOK 10min

• 3tbsp garlic-infused oil

• 100g chicken breast fillet, thinly sliced, or cooked king prawns

• 3tbsp frozen peas

• Sweet chilli sauce, to serve

FOR THE EGG MIXTURE

• 5 large eggs

• 1tbsp gluten-free soy sauce, plus extra, optional, to serve

• 1tbsp sesame oil

• 1tsp sugar

• Small handful spring onion greens, sliced

Crack the eggs into a medium bowl, then add the soy sauce, sesame oil, sugar, chopped spring onion greens, 1/4tsp salt and 2tsp water. Mix until smooth and combined.

Heat a large wok over high heat and add the garlic-infused oil. If using chicken, once the oil is hot, add the chicken and stir-fry until sealed, followed by the frozen peas. Briefly fry until the peas are bright and green. If using cooked prawns, add the peas and prawns at the same time and stir-fry for 30sec.

Pour in the egg mixture and immediately stir so that the peas and chicken/prawns are evenly dispersed.

Gently stir occasionally to create a chunkier texture (or it will form a very flat omelette-like texture). After 2min, use a spatula to break the omelette up into quarters, then flip and fry for a further min.

To serve, drizzle a little sweet chilli sauce or gluten-free dark soy sauce on top, if you like. Replace the chicken or prawns with thinly sliced mushrooms and fry in the hot oil