Ingredients
1 tbsp sunflower oil
3 eggs, beaten with some seasoning
320g pack mixed stir-fry vegetables
1 tbsp mild curry powder
140g frozen sweetcorn
600g cooked rice
1 roasted chicken breast, finely shredded
2 tbsp low-salt soy sauce
2 tbsp sweet chilli sauce
2 tbsp ketchup
Method
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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.
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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 black pepper.
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Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.
PER SERVING
443 kcals • fat 11g • saturates 2g • carbs 60g • sugars 10g • fibre 4g • protein 23g • salt 1.6g
