Curried Veg Fried Rice With Coriander and Mint Chutney

Method

1. Place rice in a pan with water and stock cube and simmer until cooked.

2. While rice is cooking, finely dice the onion, carrot and broccoli.

3. Heat a little oil in a pan and cook the diced vegetables until softened. Add the peas and curry powder and stir until the vegetables are coated

4. Move the vegetables to one side of the pan and in the empty side, add your two eggs and cook until they resemble scrambled eggs

5. Fold into the vegetables, season and add more curry powder if required

6. Gently fold through the cooked rice and add extra seasoning if required

7. Garnish with coriander, spring onions or chilli.

8. For the chutney, place a 2cm piece of ginger, the mint leaves,coriander and green chilli in a blender

9. Add half a teaspoon of cumin powder, the juice of a lemon or lime, a pinch of salt and blend

10. Add water until you reach the consistency you prefer

11. Garnish with chilli, mint or coriander

12. Serve with the rice and/or roti.