Name: Chicken fried rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Asian
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

Chicken fried rice

This thrifty Asian-inspired one-pot recipe uses up leftover rice and chicken, plus it contains child-friendly mild spice and plenty of vegetables

15 min total 5 min prep 10 min cook 4 407 cal

Instructions

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