1 potato, peeled and finely chopped
3-4 button mushrooms, cut into quarters or sliced
50g/2 oz cooked whole grain rice
50g/2 oz canned sweet corn
75 g/3 oz cooked chicken, in strips or chunks
39 g/2 tbsp plain yogurt
Heat the oil, throw in the potato pieces, and sauté until translucent. Add the mushrooms, and keep stirring while adding the rice and the sweet corn. Next add the chicken, stirring a little longer; reduce the heat to low. Keep stirring for a further 2-3 minutes. Lastly stir in the yogurt, reduce the heat to very low. Continue to stir for 1 more minute. Cover and leave for 5 minutes, lifting off the lid and stirring briefly every minute or so. Allow to cool completely. Sprinkle sesame oil on top of food (optional).