Chicken and sweetcorn fried rice

• Chicken breast fillets400 g
• Basmati rice300 g
• Frozen peas200 g
• Sweetcorn (tin)1 tin
• Free-range eggs3 eggs
• Soy sauce45 ml
• Brown onions100 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Egg, Soya, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Cook the rice following the pack instructions, then spread it out on a plate to cool and dry for 10 minutes. Leftover cold rice works even better.300 g basmati rice
2. Dice the chicken and chop the onion. Heat a tablespoon of oil in a wok or large frying pan over a medium-high heat and fry them for 6 minutes, until the chicken is cooked through.400 g chicken breast fillets100 g brown onions
3. Add the frozen peas and the drained sweetcorn and cook for 2 minutes. Push everything to one side, crack the eggs into the space and stir until scrambled.200 g frozen peas1 tin sweetcorn3 eggs
4. Turn the heat to high, add the rice and the soy sauce and toss everything for 3 minutes, until the rice is piping hot.45 ml soy sauce

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