• Boil a large pot of salted water for the rice.
• Once boiling, add the rice and cook for 12-15 mins.
• Drain in a sieve and rinse through with cold water to cool the rice.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the chicken to the pan. Season with salt and pepper.
• Fry until golden on the outside, 6-7 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Halve the pepper and discard the core and seeds. Chop into 1cm pieces.
• Drain the sweetcorn in a sieve.
• Trim and thinly slice the scallion.

• Add the sweetcorn and bell pepper to the chicken.
• Fry until softened, 4-5 mins.
• Add the sesame oil and lemongrass paste and fry until fragrant, 30 secs. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Increase the heat of the pan to high and add the cooled rice.
• Cook, stirring, until warmed through, 2-3 mins.
• Remove the pan from the heat.
• Add the ketjap manis, teriyaki sauce and stock powder.
• Mix well to combine. Season to taste with salt and pepper.

• Divide your chicken fried rice between bowls.
• Drizzle over the sweet chilli sauce.
• Top with a sprinkling of sliced scallion.