Ingredients for 2
1 tablespoon coconut oil
2 cloves of garlic finely chopped
2cm piece fresh ginger – grated
2 chicken breast fillets – cut into 1cm slices
4 spring onions – chopped 2 carrots – cut into 1cm slices
80 grammes frozen peas
100 grammes baby sweetcorn – chopped
1 bag of pre- cooked rice
2 tablespoons of light soy sauce
1 tablespoon sesame oil
Method
Melt coconut oil in a wok/ heavy based frying pan over a high heat. Add garlic and ginger, stir fry for 30 seconds. Add chicken, stir fry for 2 minutes, then add the veg and stir fry for 2 – 3 minutes until the chicken and veg are cooked. Ensure chicken is fully cooked – white all the way through if sliced.
Add in the rice, with 2 tablespoons of water, and stir fry till rice is warmed through – about 1 minute. Remove the pan from the heat and add in the soy sauce and sesame oil.
This is a great recipe for using up whatever veg is to your taste/or in the fridge. Leave out the chicken and add more veg for a vegetarian option . Enjoy 
Avondale Radio 