Step 1

Spray a frying pan over a medium high heat with cooking oil spray

Step 2

Add the chicken, paprika and a pinch of salt and black pepper, fry until browned, remove and set aside.

Step 3

Spray the pan with a little more spray oil.

Step 4

Add the onion, celery, carrot and peppers and fry to soften.

Step 5

Add the garlic and ginger and fry for a further minute.

Step 6

Add in the toasted sesame oil, dark soy sauce and rice and mix to coat.

Step 7

Add back in the chicken and also add in the sweetcorn

Step 8

Pour in the chicken stock.

Step 9

Bring to a boil, reduce heat, cover and simmer until the liquid is absorbed approx 10 minutes. Turn off heat, but leave with lid on for an additional 10 minutes (do not remove lid or touch in this time as the steam trapped underneath will continue to cook the rice to perfection.

Step 10

Then remove lid and stir in the chopped spring onions.

Step 11

Taste and season with some salt and black pepper if needed.

Step 12

Serve and enjoy!!