Heat a wok on a medium heat and spray with 1 kcal spray.
Add two chopped chicken breasts and the chopped pepper.
Cook for a few minutes until the chicken is white.
Add the pineapple chunks.
Stir in the curry paste and soya sauce.
Next add the rice and combine.
Move the mixture to the side of the wok and add two beaten eggs to the empty space.
Stir continuously until eggs are scrambled and then combine with the rice mixture.
Next add the bamboo shoots and frozen peas.
Add the lime juice, season and cook for another minute or two stirring to make sure everything is combined.
Serve with a lime wedge and garnish with coriander.
For a low carb option, use cauliflower rice instead of white rice.