Thai Fried Rice

In a saucepan, whisk the coconut milk powder into 475 mL of water. Add the rice, bring to the boil and stir once. Lower the heat to a gentle simmer, cover and cook for 10 minutes or until the rice is tender and the liquid has been absorbed. Spread the rice on a baking sheet and leave until completely cold

Heat the oil in a wok, add the garlic, onion and ginger and stirfry for 2 minutes. Push the vegetables to the side of the wok, add the chicken to the centre and stirfry for 2 minutes. Add the rice and stir fry over a high heat for 3 minutes more

Stir in the peppers, sweet corn, chili oil, curry powder and season with salt. Toss over the heat for 1 minute. Stir in the beaten egg and cook for 1 minute more. Garnish with the chopped spring onions and served