275 g cooked basmati rice 450 g cooked , cubed chicken 2 large eggs, scrambled 2 carrots, sliced 1 celery stick , diced 1 red pepper , diced 175 g fresh peas 100 g canned sweet corn 6 shallots , peeled and cut into quarters 1 ½ teaspoon sesame oil 3 tablespoon soy sauce
1, Heat oil in a large pan over a medium heat . Add the shallots and fry until soft , then add the chicken and 2 tablespoons of the soy sauce and stir –fry for 5 – 6 minutes.
2, Add carrots , celery , red pepper , peas and sweet corn and stir – fry for a further 5 minutes. Add cooked rice and stir thoroughly.
3, Finally , stir in the scrambled eggs and the remaining soy sauce. Serve hot.
Wholemeal fruit cake
2 cups wholemeal plain flour 1 cup wholemeal self – rising flour 250 g butter 2 cups sugar 2 cups water 3 eggs , lightly beaten ½ cup currants 1 ½ cup ( 250 g ) sultanas 1 ½ cup ( 250 g ) chopped raisins ¾ cup chopped dried apricots ½ cup chopped walnuts 1 cup wheatgerm
1, Line base and side of deep 23 cm round cake pan with 3 layers of paper.
2, Combine butter , sugar , water , sultanas , raisins , apricots and currants in saucepan, stir over heat without boiling until sugar is dissolved.
3, Bring to the boil , reduce heat , simmer uncovered for 3 minutes; transfer to large bowl, cool to room temperature.
4, Stir eggs and walnuts into fruit mixture then wheatgerm and sifted flours. Spread into prepared pan. Bake in moderately slow oven at 160- 180 * C or 325- 350* F for about 3 hours, cover with foil , cool in pan.