Special Egg Fried Rice & Curry Sauce

Method

1. Spray a wok with frylight and add: garlic, red chilli, red pepper, baby sweetcorn and mangetout. Stir fry on a high heat for 2-3 minutes.

2. Cook the rice seperately.

3. Once the veg has softened add: peas, rice, rice vinegar, oyster sauce and soy sauce. Stir fry for a further 2-3 minutes, then turn the heat to medium/low.

4. In a separate pan scramble the two eggs, then combine with the rice and veg.

5. Whisk 43g of Mayflower Curry Sauce Mix (or Extra Hot for a kick) with 170ml of cold water, place on the hob and bring to the boil, simmer on a low heat for 2-3 mins.

6. Add the rice to a plate and smother with curry sauce. ENJOY!