Fried Rice with Chicken and Vegetables

This is a brilliantly easy and healthy recipe and very good for using up any leftovers from your Sunday roast in the winter.  My kids love this and I vary the ingredients according to what's in the fridge.  Obviously, you can omit the meat for a vegetarian dish.


1 tablespoon oil
1 onion, finely chopped
3 cloves garlic, crushed
4 cm piece of ginger, grated
2 teaspoons Korma Spice Blend
Fresh chilli (optional)
300 - 400g Cooked chicken, chopped (or use leftover Roast Pork, Roast Ham or Roast Beef)
Vegetables - I used peppers, grated carrot and frozen peas
1 tablespoon soy sauce
1 tablespoon honey
350g cooked rice, I prefer brown rice
Fresh coriander, chopped


Heat the oil and fry the onions until soft and translucent.  Add the ginger and garlic and cook for another minute or so. Add the vegetables and stir fry (or warm through if leftovers).  If the mixture is looking very dry, add a couple of tablespoons of water before adding the Korma spice (otherwise it will burn).  Cook for a minute or so, then add the chilli if using.  Then simply chuck in the chopped chicken and cooked rice.  Season with the soy sauce and the honey.  Stir well and cook through.  Add the fresh coriander and serve.

An easy family Monday dinner!