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 Autumn Vegetables (such as carrots, courgettes, and pumpkin), 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.