Cook 300g of rice according to the instructions on the packet, then drain. Meanwhile, heat 1 tbsp of sunflower oil in a non-stick frying pan. Slice 1 onion, 1 green and red pepper, 2 carrots, 1 small pack of baby sweetcorn and 100g of mushrooms. Add them all to the pan and cook for 2-3 minutes until brown. Then pour in 1 large jar of sweet and sour sauce and cook for around 10 minutes, until the veg are soft. Divide the rice amongst 4 plates and top with the sweet and sour sauce. Finish with a 125g pot of Activia Intensely Creamy Mouthwatering Mango Yogurt each.