Ice cream cone cakes
Wafer cones make an unlikely but perfect case for light custard and vanilla sponge- decorate with buttercream and your favourite ice cream toppings
Chicken fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp sunflower oil
- 3 eggsbeaten with some seasoning
- 320g pack mixed stir-fry vegetable
- 1 tbsp mild curry powder
- 140g frozen sweetcorn
- 600g cooked ricesee tip, below
- 1 roasted chicken breastfinely shredded
- 2 tbsp low-salt soy sauce
- 2 tbsp sweet chilli sauce
- 2 tbsp ketchup
Nutrition: per serving
- kcal407low
- fat10glow
- saturates2g
- carbs55g
- sugars9glow
- fibre3g
- protein24ghigh
- salt1.4g
Method
step 1
Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside.
step 2
Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper.
step 3
Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.
