This fried rice recipe packs a sweet 'n' savoury punch, thanks to fruity katsu sauce and umami soy sauce. Tenderstem broccoli adds a nutritious, leafy crunch to this Asian-inspired dish
1 Preheat the oven to gas 7, 220°C, fan 200°C and cook the chicken to pack instructions.
2 Meanwhile, heat 1 tsp oil in a large frying pan on a medium-high heat. Add the broccoli and spring onions and cook for 5 mins, stirring occasionally, until golden. Transfer to a bowl and set aside.
3 Toss the carrot ribbons, chillies, vinegar and lime juice together in a bowl; set aside.
4 Add the rice to the frying pan and cook 2-3 mins until piping hot. Move to one side of the pan, then drizzle the remaining oil into the other side. Fry the ginger and garlic for 1 min, then toss with the rice. Pour in the soy sauce and return the broccoli and spring onions to the pan, then heat the curry sauce to pack instructions.
5 Divide the rice between plates, top with the chicken, then pour over the curry sauce. Serve with the carrot salad and lime wedges.
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