Mon, 14 April 2025
Takes 30 mins
Makes 4 meals
Main Ingredients:
· 1 white onion, chopped
· 4 cloves garlic, chopped
· 1 red chilli, chopped
· 2-3 tbls soy sauce
· 1 tbls honey
· 1 tbls fish sauce or shrimp paste(optional)
· 300g long grain/basmati rice
· Pinch salt
· 4 eggs (one per person)
· Oil for frying
· 2 scallions for garnish
· 1 lime for garnish
Mix and match ingredients:
A lot of the ingredients can be mix and match to what you have, just try and keep the quantities the same.
· 400g chicken/tofu/prawns, sliced
· 150g extra vegetables- peas, cubed/grated carrots, pak choi, chopped courgette, baby spinach, chopped chard, canned sweetcorn, finely diced peppers
Method:
1. Fry your onions in some oil over a hot heat for a few minutes and then add your garlic and chilli.
2. Season the onions garlic and chilli with some salt. Fry for a further 3-4 minutes.
3. Now add in your strips of chicken/tofu/veg/prawns and fry for at least 5 more minute or until a little golden and beginning to cook through.
4. In a little dish you can mix up your soy sauce, honey, and fish sauce or shrimp paste if using.
5. Add your rice, any extra veg and your sauce to the pan.
6. Stir it all together and fry for another minute or two until everything is cooked and piping hot.
For the crispy eggs:
1. You could ideally use the same oil the shallots were fried in. It is a good idea to have the pan really hot with a good bit of oil to get extra crispy eggs.
2. Fry until golden on the edges but still with a runny yolk. Season lightly with salt and pepper
Garnish everything with chopped scallions and a lime wedge
