chicken and egg fried rice
| 1 tbsp | sunflower oil |
| 3 | eggs, beaten with some seasoning |
| 320 g | pack mixed stir-fry vegetable |
| 1 tbsp | mild curry powder |
| 140 g | frozen sweetcorn |
| 600 g | cooked rice |
| 1 | roasted chicken breast, finely shredded |
| 2 tbsp | low-salt soy sauce |
| 2 tbsp | sweet chilli sauce |
| 2 tbsp | ketchup |
| Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside. |
| STEP 2 |
| Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper. |
| STEP 3 |
| Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately. |