Gok Wan served up a tasty guilt-free and healthy Chinese curry with chips and fried rice takeaway on This morning.

The ingredients for the sauce are: ground nut oil for frying , 2 onions, cut into strips , 5 crushed garlic cloves, 2 carrots, sliced into thick discs, 2 tbsp plain flour, 4 tsp medium curry powder , 600ml chicken stock, 2 tsp clear honey, 4 tsp light soy, 1 bay leaf, 1 tsp garam masala , 1 tsp oil, 1 carrot, sliced, 1 small onion, chopped, ½ cup frozen peas, defrosted, 2 large cooked chicken breasts, chopped, ½ tsp salt, to taste, 1 tsp white pepper, to taste and Cornflour, to thicken.

For the fried rice: a little bran oil , 4 spring onions, diced, 1 clove garlic, crushed , ¼ carrot, cut in small diamonds, 10 water chestnuts, 5 baby corn, diced, ½ cup peas, ½ red pepper, diced, 2 eggs, whisked, 350g cooked long grain white rice *see important note below regarding rice*, light soy sauce, dark soy sauce, fish sauce, salt and white pepper.

To serve: Sliced spring onion and Chopped cashew nuts.

Important notes
– The rice must be cooled down immediately, within one hour of cooking and kept in the fridge until you reheat it.

– Do not reheat rice unless it has been chilled down safely, and only reheat rice more than once.

– Make sure it is very hot (steaming) all the way through before eating.

See recipes by Gok in his book titled: Gok Cooks Chinese available from Amazon now.