Egg fried rice with chicken

Ingredients
2 tablespoons of Riso Scotti Rice Oil
200 g Riso Scotti Easy Cook Thai, boiled and cooled
½ red capsicum, chopped
½ yellow capsicum, chopped
1 tablespoon of soy sauce
1 small red chili pepper, chopped
1 clove of garlic, finely chopped
1 teaspoon of fresh ginger, finely chopped
1 small piece of lemongrass, finely chopped
100 g chicken breast, diced
1 egg, battered
2-3 green onions, chopped diagonally
Fresh coriander leaves, or parsley, chopped
Fresh coriander leaves, or parsley, for garnishing

Instructions
Put the oil in a wok and heat it well. Add the chicken pieces and chili pepper paste and sauté at high heat for a few minutes, until they start to brown.
Add the soy sauce, ginger, carrots, capsicum, green onion, lemongrass and garlic and cook, stirring occasionally, for 2-3 minutes.
Add the rice and stir well. Cook for 2 minutes to heat the rice well. Make some room in the center of the wok and add the battered egg. After a few seconds, when the egg starts to cook, mix rapidly with the rest of the ingredients. Add the chopped coriander, stir and put aside.

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