Spicy Singapore rice
Heat 1 tbsp oil in a large frying pan or wok. Tip in 2 beaten eggs and swirl to coat the base of the pan. Cook for 1 min, then flip and cook the other side until set. Remove and roughly chop into ribbons. Add 1 tbsp korma paste, and fry for 1 min, then tip in 800g cooked rice and a handful cooked chopped chicken and stir to coat in the paste. Add a small bunch sliced spring onions, 140g frozen peas and 1 chopped roasted red pepper from a jar. Stir-fry for 2-3 mins, then add 1 tbsp soy sauce. Gently toss through the omelette ribbons and a handful each cooked prawns and chopped coriander. Serves 4.