1 tbsp vegetables oil ½ onion, finely chopped ½ carrot, finely chopped ¾ cup mushrooms, sliced ¼ cup green peas ¼ cup corn kernels ¾ cup steamed brown rice 120ml water/ stock 2 cubes of S&B Golden Curry Mix Hot 92g 1 whole spatchcock salt & pepper to taste 2 tbsp S&B Oriental Curry Powder 85g
Heat oil in a pan on medium high heat, stir-fry onions, carrots, mushrooms, green peas and corn kernels for 1-2 mins, then add brown rice, tossing well to break up rice.
Boil water/ stock in a pot on medium high heat. Turn off heat, add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through. Pour sauce over the fried rice and toss until combined and heated through. Fill the spatchcock cavity with fried rice. Rub S&B Oriental Curry Powder, salt and pepper over the spatchcock.
Place the spatchcock in the air fryer and cook for 50 minutes at 180°C. Flip over and cook for further 10 minutes or until cooked through.