Chicken & egg-fried rice

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

Prep:5 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 443
fat 11g
saturates 2g
carbs 60g
sugars 10g
fibre 4g
protein 23g
salt 1.6g

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 see tip, below
1 roasted chicken breast, finely shredded
2 tbsp low-salt soy sauce
2 tbsp sweet chilli sauce
2 tbsp ketchup

Tip

Using up leftover rice

Using cold rice for this dish works best, so cook it the night before, then leave it in the fridge overnight – 250g of dried rice will give you the cooked quantity you need.

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.