This tasty fakeaway tea comes courtesy of @whatsianeats_sw, simple and perfect for slimming group members. Made with our Mayflower Medium Curry Sauce Mix. For an extra kick why not try with our Extra Hot Curry Sauce Mix?
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.
Cook the rice seperately.
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.
In a separate pan scramble the two eggs, then combine with the rice and veg.
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.
Add the rice to a plate and smother with curry sauce. ENJOY!
Peppercorn Sauce made with Mayflower Southern Style Gravy and black peppercorns, with steak and pasta.
Have a go at this different way of using our Mayflower Curry Sauce, Haddock Fillet and Curried Noodles.
This easy vegetarian Chinese curry recipe is perfect for those with a busy lifestyle, ready in less than 30 minutes.
Chicken in Chilli Black Bean sauce, a Chinese takeaway classic made easy using our sauce. For an extra boost of...