Place the bite-sized pieces of chicken in a bowl. Add the soy sauce, honey, tomato purée and ginger. 
Thread the marinated chicken onto small skewers and place under the grill to cook for 8-10 minutes, turning occasionally and basting with the marinade as they cook. 
To cook the egg fried rice, beat together the egg, sesame oil and soy sauce. Keep on one side. Heat the sunflower oil in a wok and when it is shimmeringly hot, add the rice, stir-frying for a few minutes until heated through. Add the peas, sweetcorn and spring onions, stir-frying for a further couple of minutes. Pour the egg mixture over the top and stir-fry until the egg is coating the rice and cooked.
Cook's Tip To use leftover rice in this recipe, make sure you cool the rice rapidly and keep it in the fridge for no more than 24 hours before cooking the egg fried rice.
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