Heat a drop of vegetable oil in a medium-sized non stick frying pan and pour in the egg mixture. Cook through on a gentle heat, slide out of the pan and roll up to form a pancake. Slice into 1cm wide strips to form a type of egg noodle.
Heat the vegetable and the sesame oil in a wok or large frying pan. Rub the five spice powder into the chicken strips and add to the pan when the oil is super-hot. Once the chicken has taken on some colour, add the peppers, shallot, chilli and ginger. Stir-fry for several minutes until the chicken is cooked and the vegetables are just tender, but still have a bit of crunch. Add the rice to the chicken and warm through. Pour over the soy sauce and spritz with the juice of a lime. Fold through the egg noodles and finish off with a scattering of sesame seeds.
Serve with fresh coriander, lime cheeks and extra diced chilli, if you like a bit of extra heat.
Hint: To save time, cook extra rice when next you make a curry and then do this dish the following day. For a short cut, cook the egg in the same pan for a minute or two, just before you add the rice to the chicken.
Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.