Chicken & sweetcorn egg-fried rice

1 tbsp sunflower oil, 3 eggs, beaten with some seasoning, 320g pack mixed stir-fry vegetables, 1 tbsp mild curry powder, 140g frozen sweetcorn, 600g cooked rice see, 1 roasted chicken breast, finely shredded, 2 tbsp low-salt soy sauce, 2 tbsp sweet chilli sauce, 2 tbsp ketchup

Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside.
Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper.
Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.