Vegetable Fried Rice with Tandoori Onion Chutney

⁠1 tbsp Gymkhana Tandoori Onion Chutney 250g Cooked Rice (preferably day-old) 1 tbsp Ghee or Vegetable Oil 250g Mixed Vegetables (such as carrots, courgettes, peppers), diced 80g Green Peas 15g Coriander, chopped Salt, to taste Yoghurt and Mint Leaves, to serve

⁠Heat ghee or oil in a large skillet over medium heat. Add diced autumn vegetables and cook until softened, about 5-6 minutes. Add green peas and cook for an additional 2 minutes. Add the cooked rice, followed by the Gymkhana Tandoori Onion Chutney, and toss through to coat the rice and vegetables evenly. Season with salt as needed, and stir-fry until heated through. Garnish with chopped coriander, yoghurt and mint leaves on the side.