Ingredients
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10 ounces long grain rice, rinsed
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2 eggs, beaten
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3 garlic cloves
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2 red chilies, thinly sliced
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3 tablespoons peanut oil
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1 yellow pepper, seeded and sliced
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2 carrots, peeled and cut into matchsticks
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2 tablespoons dark soy sauce
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4 spring onions, shredded
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4 tablespoons chopped coriander leaves
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2 onions, sliced
Instructions
- Place the rice in a wok, add 600ml water and bring to the boil, cover and cook over a very low heat for 15 minutes until the liquid has been absorbed; tip the rice into a shallow dish and leave to cool.
- While the rice is cooling, heat the wok then add the eggs and stir until scrambled; tip out into a bowl and set aside.
- Whizz the garlic, half the chilli and half the onion to a paste in a blender.
- Heat the oil in the wok and fry the paste for 1 minute; add the rest of the onion and chilli, plus the pepper and carrots and stir fry for 2 minutes; add the cold rice and stir fry for 3 minutes; stir in the soy sauce, spring onions and eggs and fry until piping hot.
- Season and stir in the coriander leaves; serve immediately.