Thai egg fried rice

Name: Thai egg fried rice
Yield: 4 people
Cuisine: British
Ingredients: 300 g washed basmati rice; 1 veg stock cube; 2 tsp tamarind paste; 2 tsp granulated sugar; Lime & cucumber (to garnish); 3 eggs; 3 cloves garlic; 2 tbsp light soy sauce; 300 g chopped stir fry veg (include some onions; 2 tbsp wok/stir fry oil; 2 tbsp unsalted butter; 400 g chicken/pork loin or equivalent Quorn pieces; 1 handful chopped coriander and/or chives (optional); 1/2 tsp crushed chilli (optional)

Kipp Clark @kipplidge

Thai egg fried rice

Kipp Clark @kipplidge

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Ingredients

4 people

300 gwashed basmati rice
1veg stock cube
2 tsptamarind paste
2 tspgranulated sugar
Lime & cucumber (to garnish)
3eggs
3 clovesgarlic
2 tbsplight soy sauce
300 gchopped stir fry veg (include some onions
2 tbspwok/stir fry oil
2 tbspunsalted butter
400 gchicken/pork loin or equivalent Quorn pieces
1 handfulchopped coriander and/or chives (optional)
1/2 tspcrushed chilli (optional)

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Steps

1

Cook the rice in the veg stock cube and tamarind paste. Ideally cook the rice the night before (or a couple of hours earlier, spread on baking trays) to allow it to dry and cool = better fried rice!
2

Scramble the eggs in 1 tbsp wok oil, set aside.
3

Finely chop the meat and veg. Chop and wash the veg. Chop the garlic, juice the lime, chop the herbs.
4

Melt the butter in a pan, add a tbsp wok oil. Fry the meat for 5 minutes over a medium heat.
5

Add the chopped veg, season, plus garlic (+ chilli if using) stir fry for another 4 minutes.
6

Add the rice, soy sauce and sugar. Stir fry for 5 minutes until heated through.
7

Stir in the egg and herbs. Serve garnished with lime wedges and cucumber slices.