butternut squash tagine with couscous

Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside.

Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted.

Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through.

Stir in the cooked egg, toasted sesame oil and soy sauce and serve.