Chicken fried rice

• sunflower oil↗1 tbsp tbsp
• eggs↗3

  beaten with some seasoning

• pack mixed stir-fry vegetable↗320g g
• mild curry powder↗1 tbsp tbsp
• frozen sweetcorn↗140g g
• cooked rice↗600g g

  see tip, below

• roasted chicken breast1

  finely shredded

• low-salt soy sauce↗2 tbsp tbsp
• sweet chilli sauce↗2 tbsp tbsp
• ketchup↗2 tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 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.

3. 3

   Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.