This thrifty Asian-inspired one-pot recipe uses up leftover rice and chicken, plus it contains child-friendly mild spice and plenty of vegetables
Prep:5 mins
Serves 4
1 tbsp sunflower oil3 eggs, beaten with some seasoning320g pack mixed stir-fry vegetable1 tbsp mild curry powder140g frozen sweetcorn600g cooked rice see tip, below1 roasted chicken breast, finely shredded2 tbsp low-salt soy sauce2 tbsp sweet chilli sauce2 tbsp ketchup
STEP 1Heat 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.STEP 2Heat 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.STEP 3Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.
