SERVES 4

Ingredients

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1 onion, chopped into chunks

2 peppers, diced

3 cloves garlic, crushed or finely chopped

1 thumb sized piece ginger, grated/finely chopped (optional)

150ml tomato ketchup

2 tbsp malt vinegar

6 tbsp brown sugar

475g tin pineapple chunks in juice

Method

Heat a little oil in a wok or large frying pan over a medium heat
Cook the onion in the oil until softened and translucent
When the onion is cooked add the Chicken pieces and cook for 5 minutes, then remove the chicken
Add peppers, ginger and garlic and stir fry for about 3 minutes
Add the vinegar, pineapple and the juice, tomato sauce and sugar
Bring to the boil, add the cooked chicken and simmer for 5 minutes until the sauce starts to thicken a little
Serve immediately or cool and reheat later

280g uncooked rice

2 eggs, beaten

2 tbsp light soy sauce

1 bunch spring onions, finely chopped (optional)

Put a pan of water on to boil
When boiling put rice into pan and cook for 8 and a half minutes, drain and run under cold water until all rice is cold. Leave in sieve to drain completely
In a wok heat a little oil over a medium heat, once oil is hot, reduce the heat to low
Add the dry drained rice to the pan and stir fry for about 3 minutes
Whilst the rice is cooking combine the eggs, soy sauce and spring onion in a small bowl
Add the egg mix to the rice and continue to stir fry until all is cooked through
Serve immediately

225g kale or dark green cabbage/cavolo nero/bok choi/pak choi

1 tsp sugar

1 tsp salt

50ml oil