Chinese Fried Rice to finish roasted chicken leftovers

Over the week-end, I sometimes roast a whole chicken to feed my family for about 2 meals. I there are leftovers, I detach the meat from the bones and prepare a Chinese Fried Rice. With chicken, I also add omelet, tomatoes, peas, onion, bell pepper and other ingredients I have in my fridge. Delicious and complete, the dish makes everybody happy.

Serves 2
Preparation: 15 minutes
Cooking time: 10 minutes
Difficulty: *

Ingredients:
- Vegetable oil or peanut oil
- 1 egg lightly beaten and seasoned with salt and pepper
- 1 onion cut into wedges
- about 1 cup cooked chicken strips (leftovers from a roasted chicken or pan-fried in advance) OR ham
- 2 cups cooked cold rice
The rice should be refrigerated a few hours before making fried rice to let the grains dry out and separate.
- 1/4 red bell pepper cut into small squares
- 1/2 cup frozen green peas
- 1 cup cherry tomatoes
- 1 1/2 tablespoon soy sauce
- 1/2 cup small prawns, peeled (optional)

Heat the oil in a wok or a large pan and add the egg, spreading it over the bottom to get a small layer, like for an omelet. When it is almost set, break up into pieces to resemble scrambled eggs. Set aside.
Heat a bit more oil in the wok/pan and stir-fry the bell pepper and onion, until soft. The onion should be transparent and should not turn brown.
Add the chicken or ham and stir-fry for 1 minute.
Add the rice, peas and cherry tomatoes. Stir-fry for 2-3 minutes until the tomatoes and peas begin to soften.
Add the scrambled eggs, soy sauce and prawns (if using).
Heat through and serve.

You can add other ingredients to "customize" your fried rice. Here are some ideas:
carrots (cut into Julienne strips)
spring onions (cut into short lengths)
peanuts or cashews
bacon
black Chinese mushrooms
garlic and ginger (before frying the onion and the bell pepper)
pork or duck strips
bamboo shoots