Chicken and Sweetcorn Fried Rice

Ingredients

• 600 g cooked long-grain rice (cooled)
• 300 g cooked chicken breast, shredded
• 200 g tinned sweetcorn, drained
• 3 eggs
• 3 tbsp soy sauce
• 2 clove garlic
• 4 spring onions
• 2 tbsp vegetable oil

Method

1. 1

   Heat the oil in a wok over a high heat. Add the crushed garlic and fry for 30 seconds.

2. 2

   Push to the side, crack in the eggs and scramble until just set, then mix through.

3. 3

   Add the cold rice and stir-fry for 2–3 minutes, breaking up any clumps.

4. 4

   Tip in the shredded chicken and sweetcorn, toss and fry for a further 2 minutes.

5. 5

   Add the soy sauce and toss everything together well.

6. 6

   Scatter with sliced spring onions and serve.