Simple Chicken & Sweetcorn Fried Rice

Ingredients

• 600 g cooked long-grain rice
• 400 g chicken breast
• 200 g tinned sweetcorn
• 2 egg
• 3 tbsp soy sauce
• 2 tbsp sunflower oil
• 100 g frozen peas

Method

1. 1

   Slice the chicken breast into small strips. Heat 1 tbsp oil in a large wok or frying pan over a high heat.

2. 2

   Stir-fry the chicken for 4–5 minutes until golden and cooked through. Remove and set aside.

3. 3

   Add the remaining oil to the pan, then push it to one side and scramble the beaten eggs until just set.

4. 4

   Add the cooked rice, peas and sweetcorn, breaking up any clumps. Stir-fry for 2–3 minutes.

5. 5

   Return the chicken to the pan, pour over the soy sauce and toss everything together for a further minute. Serve immediately.