Ingredients:
10 ounces long grain rice, rinsed
2 eggs, beaten
3 garlic cloves
2 red chilies, thinly sliced
2 onions, sliced
3 tablespoons peanut oil
1 yellow peppers, seeded and sliced
2 carrots, peeled and cut into matchsticks
2 tablespoons dark soy sauce
4 spring onions, shredded
4 tablespoons chopped coriander leaves
Directions:
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.
Servings: 2
Time preparation: 35 min.
Time total: 35 min.