Marinate the chicken

• Season the chicken with the garlic, ginger, curry powder, thyme, salt and black pepper.
• Let it sit so the flavours penetrate the meat.

Fry the chicken

• Heat the vegetable oil in a frying pan.
• Fry the chicken until golden and cooked through.
• Set the chicken aside and keep the oil used to fry it.

Marinate the vegetables

• Toss the carrot, green beans, sweet corn, green peas, onion and spring onion with a little seasoning.
• Leave them to absorb the flavours.

Parboil and toast the rice

• Rinse the rice well and parboil it in the chicken stock until almost tender, then drain.
• Heat the reserved chicken oil in a pan and lightly toast the rice, stirring, so the grains do not stick together.

Stir-fry the vegetables

• Add the marinated vegetables to the pan and stir-fry until just tender but still bright.

Combine and finish

• Return the fried chicken to the pan with the rice and vegetables.
• Stir everything together over the heat until well combined and hot.
• Taste and adjust the seasoning, then serve.