Fried rice with chicken

• about 200 g cooked chicken (e.g. 350 g chicken legs)
• 1 1/2 tbsp Rainbow sunflower oil or toasted sesame oil
• 250 g Xtra basmati rice
• 200 g (1 bag) frozen vegetables, e.g. Rainbow oriental wok mix
• 2 eggs
• 1 1/2 tbsp Rainbow soy sauce
• 1 tbsp lime juice
• a pinch of chili flakes

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Optional:

• 1/2 cup chopped parsley or coriander
• 1 lime

1. Tear or cut the chicken legs into bite-sized pieces.
2. Heat oil in a pan and fry the rice until golden brown.
3. Add the chicken and vegetables to the pan. Heat for about 5–7 minutes, stirring constantly.
4. Push the rice mix to the edges of the pan. Crack the eggs into the centre of the pan. Stir until the eggs are set. Stir the scrambled eggs into the rice mix.
5. Season with soy sauce, lime juice and chili. Sprinkle with herbs and serve with lime wedges if you like.