Ingredients:

  • 150 g chicken breast, chopped into bite-sized chunks
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 500 g cooked white long grain rice
  • 2 tablespoons curry powder
  • ½ teaspoon dried chilli flakes
  • 2 large eggs, beaten
  • 150 g cooked prawns
  • 100 g frozen peas
  • 2 spring onions, finely sliced

Instructions:

  1. In a bowl, combine chopped chicken, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil. Mix to coat the chicken evenly.
  2. Heat a wok over high heat for 1 minute. Add marinated chicken and stir-fry for 2 minutes until browned on the outside but not fully cooked.
  3. Stir in the cooked rice, curry powder, and chilli flakes. Continue stir-frying for 2 minutes, breaking up any clumps of rice.
  4. Make a well in the centre of the rice and pour in the beaten eggs. Let sit for 45 seconds, then stir into the rice mixture until lightly scrambled.
  5. Add cooked prawns and frozen peas. Stir-fry for another 2 minutes until everything is heated through and crispy bits start to form.
  6. Stir in the remaining soy sauce, sesame oil, and sliced spring onions. Turn off the heat.
  7. Plate the fried rice, garnishing with additional sliced spring onions.