Chicken fried rice

1 of 5-a-day family friendly family meals folate leftover chicken leftovers stir fry

N/A

Source

Ingredients

1 tbsp sunflower oil

3 eggs, beaten with some seasoning

320g pack mixed stir-fry vegetable

1 tbsp mild curry powder

140g frozen sweetcorn

600g cooked rice see tip, below

1 roasted chicken breast, finely shredded

2 tbsp low-salt soy sauce

2 tbsp sweet chilli sauce

2 tbsp ketchup

Method

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.

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.

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