small bunch spring onions, chopped green ends only
300g cold cooked rice (or use a pouch of straight-to-wok rice)
2 tbsp each gluten free soy sauce and sweet chilli sauce, plus extra to serve
2 thick slices ham, chopped
100g/4oz shredded leftover turkey
Heat half the oil in a wok or frying pan. Add the eggs, swirl to coat the base of the pan and allow to set to an omelette, flip and cook for 1-2 mins. Once cooked, remove, shred and set aside. Add the remaining oil to the pan, then stir-fry the chilli, if using, and spring onions for 1 min.
Add the remaining ingredients and the egg, and heat through, stirring, until piping hot. Serve immediately with some extra soy and sweet chilli sauce, if you like.