Lemon kedgeree chicken

Instructions

1 Heat a large frying pan or wok and spray with oil. Fry carrots and capsicum until softened. Add rice and stock and simmer for 10 minutes.

2 Add shredded chicken, peas, lemon zest and lemon juice and simmer for 10-15 more minutes until rice is cooked.

3 Serve immediately with a dollop of yoghurt on top and a sprinkling of parsley.