Curried Chicken Fried Rice

Instructions

1. 1

   Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add the diced chicken breast and cook for 4-5 minutes until fully cooked and lightly browned. Remove the chicken from the pan and set aside.

2. 2

   In the same pan, add the remaining 1 tablespoon of oil. Add the diced onion and carrot, and sauté for 2-3 minutes until they begin to soften.

3. 3

   Push the vegetables to the side of the pan. Crack the eggs into the empty space and scramble them until just set, then mix with the vegetables.

4. 4

   Add the cooked chicken back to the pan, along with the frozen peas and corn. Stir-fry for 2 minutes until the vegetables are heated through.

5. 5

   Sprinkle in the curry powder, black pepper, and salt. Stir well to coat all the ingredients evenly with the spices.

6. 6

   Add the cooked rice to the pan. Pour in the soy sauce and toss everything together, breaking up any clumps of rice. Stir-fry for 3-4 minutes until the rice is hot and well mixed.

7. 7

   Add the sliced spring onions and give everything a final toss. Taste and adjust seasoning if needed.

8. 8

   Serve hot, garnished with extra spring onions if desired.