Indonesian Supper

(SERVES 4)

• 225 g/8 oz/1 cup long-grain rice
• 50 g/2 oz/ ½ cup frozen peas
• 2 onions, sliced
• 40 g/ ½ oz/3 tbsp low-fat spread
• 15 ml/1 tbsp curry powder
• 2.5 ml/ ½ tsp ground cinnamon
• 175 g/6 oz chicken stir-fry meat
• 50 g/2 oz/ ½ cup cooked ham, diced
• Salt and freshly ground black pepper
• 1 egg
• 30 ml/2 tbsp water
• 30 ml/2 tbsp chopped coriander (cilantro)

To Serve:

• Bean sprout and Pepper Salad

Cook the rice according to the packet directions, adding the peas for the last 5 minutes` cooking time. Drain, rinse with cold water and drain again. Meanwhile, fry (sauté) the onions in 25 g/1 oz/2 tbsp of the low-fat spread in a large frying pan (skillet) or work for 2 minutes until softened but not browned. Add the curry powder, cinnamon and chicken and stir-fry for 5 minutes until the chicken is tender and cooked through. Add the ham, rice and peas and toss over a gentle heat for 4 minutes. Season to taste. Meanwhile, beat the eggs and water with a little salt and pepper stir in the coriander. Melt the remaining low-fat spread in an omelette pan and fry the egg mixture until set underneath. Turn over and cook the other side. Roll up and cut into shreds. Pile the rice mixed on to four warmed plates and top with the shredded omelette. Serve with Bean Sprout and Pepper Salad.