In-a-hurry Curry Fried Rice

Melt the coconut oil in a wok or large frying pan over a medium to high heat. Add the onion and stir-fry for 1 minute, then add the garlic and ginger and cook for a further minute. Toss in the chicken, red pepper and half of the curry powder and stir-fry for 2 minutes. Add the rice, crumbling it between your fingers as you drop it in, then pour in 2 tablespoons of water. Stir-fry for 2 minute until the rice is warmed through and the chicken is completely cooked. Check by slicing into one of the largest pieces to make sure the meat is white all the way through, with no raw pink bits left. Add the remaining curry powder, along with the spinach, and stir until the spinach has wilted slightly and the curry powder is evenly distributed. Dish up your yummy curry fried rice, finishing with a big squeeze of lime juice.