• 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.

• 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 and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

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

• Meanwhile, trim the carrot and slice widthways into ½ cm rounds.
• Halve the pepper and discard the core and seeds. Slice into thin strips then chop into small pieces.
• Drain the sweetcorn in a sieve.
• Roughly chop the chives.

• Remove the cooked chicken from the pan and cover to keep warm.
• Return the pan to high heat with the sesame oil.
• When the oil is hot, add the corn, pepper and carrot.
• Season with salt and pepper and fry until softened, stirring occasionally, 5-6 mins.
• Add the ketjap manis, sweet chilli sauce and stock powder. Mix well to combine.

• Beat 1 egg (double for 4p) in a bowl.
• Shift the veg to one side of the pan.
• Pour the egg into the empty side of the pan and gently stir with a spatula to create a scrambled texture. 
• Stir to mix with the veg then add the chicken and cooled rice.
• Cook everything together, stirring, until combined and warmed through, 2-3 mins. Season to taste with salt and pepper.

• Divide your chicken fried rice between bowls.
• Top with a sprinkling of chives.