Ingredients
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3/4 pint basmati rice
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1 1/2 pints boiling water
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salt
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2 cloves garlic, crushed
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1 chicken stock cube
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3 -4 chicken breasts, diced
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1/2 tablespoon coriander seed
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prawns or shrimp (according to how much you like them)
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olive oil or other flavoured oil
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2 eggs, omelette
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sliced cucumber
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tomatoes
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3 onions, chopped small
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4 dried chilies, chopped (roughly one per person)
Instructions
- Heat 2 tablespoons of oil, or mixed butter and oil in a saucepan, add the rice and stir until all grains are coated and transparent.
- Crumble the stock cube into the water, stir to dissolve it and add to the rice.
- Bring to a vigorous boil.
- Stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool.
- Fry the onion, garlic and chillies until onions are softened and transparent, put aside.
- Using a wok (ideally), heat a generous quantity of oil until itÂ’s just beginning to smoke, swirl around the wok so the sides are coated.
- Add coriander, meat and salt, fry for about five minutes turning regularly.
- Add the onion mixture and mix well together over the heat until all are cooked.
- Reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and allow to heat through.
- Make an omelette and break it into the mixture before serving.
- Serve with a side dish of tomatoes and cucumber.
- Soy sauce adds to the flavour when served.