• 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 the oil is hot, add the chicken to the pan and season with salt and pepper.
• Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

• Meanwhile, trim the carrot, then coarsely grate (no need to peel).
• Halve the pepper and discard the core and seeds. Slice into thin strips.
• Halve, peel and thinly slice the onion.
• Drain the sweet corn in a sieve.
• Trim and thinly slice the scallion.

• Set the cooked chicken aside and return the pan to high heat with sesame oil.
• When the oil is hot, add in the carrot, corn, sliced pepper and onion.
• Season with salt and pepper and fry until softened stirring occasionally, 4-5 mins.
• Add the ketjap manis, sweet chilli sauce and stock and mix well.

• Whisk 1 egg (double for 4p) in a bowl.
• Shift the veg to one side of the pan. Pour in the egg mix to the empty side of the pan and gently stir with a spatula to create a scrambled texture. 
• Mix well with the veg and pop in the chicken and cooled rice.
• Stir-fry everything together for 2-3 mins. Season the fried rice to taste with salt and pepper.

• Divide your chicken fried rice between bowls.
• Top with sliced scallion.