Devilled mango chicken fried rice

Ingredients

• 1 tbsp vegetable oil
• 400g chicken thigh fillets, cut into 2cm pieces
• 1 red capsicum, deseeded, coarsely chopped
• 125g green beans, cut to 3cm pieces
• 4 green shallots, thinly sliced
• 2 large garlic cloves, crushed
• 2 tsp finely grated fresh ginger
• 1 tsp curry powder
• 450g (3 cups) cooked and cooled basmati rice (see note)
• 1 tbsp soy sauce
• 1 large mango, coarsely chopped
• 2 tbsp chopped fresh coriander leaves
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Method Steps

• Step 1Heat 2 tsp oil in a wok or large frying pan over medium-high heat. Cook the chicken in 2 batches, stirring occasionally, for 5 minutes or until browned and cooked through. Transfer to a plate and set aside.
• Step 2Add remaining oil to the wok. Stir fry capsicum, beans and shallot for 3 minutes or until tender crisp. Add the garlic, ginger and curry powder and cook, stirring, for 30 seconds or until aromatic (If the mixture is sticking slightly, add 1 tbsp water and scrape to dislodge any bits that have cooked onto the base).
• Step 3Add rice and soy sauce to the wok. Stir fry for 2-3 minutes until rice is coated and warmed through. Add the chicken, mango and coriander and stir until combined.