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Ingredients :
Serves 4
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450g / 1lb Thai fragrant rice
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2 large eggs
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2 tsp sesame oil
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salt and freshly ground black pepper
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3 tbsp vegetable oil
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1 red pepper, deseeded and finely diced
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1 yellow pepper, deseeded and finely
diced
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1 green pepper, deseeded and finely diced
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2 red onions, peeled and diced
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125g / 4oz sweet corn kernels
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125g / 4oz cooked peeled prawns, thawed
if frozen
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125g / 4oz white crabmeat, drained if
canned
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¼ tsp sugar
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2 tsp light soy sauce
To garnish :
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radish roses
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freshly snipped and whole chive leaves
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Method :
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Place the rice in a sieve, rinse with
cold water, then drain. Place in a saucepan and add twice the volume of
water, stirring briefly. Bring to the boil, cover and simmer gently for
15 minutes without further stirring. If the rice has fully absorbed the
water while covered, add a little more water. Continue to simmer,
uncovered, for another 5 minutes or until the rice is fully cooked and
the water has evaporated. Leave to cool.
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Place the eggs, sesame oil and a pinch of
salt in a small bowl. Using a fork, mix just to break the egg. Reserve.
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Heat a wok and add 1 tablespoon of the
vegetable oil. When very hot, stir-fry the peppers, onion and sweet
corn for 2 minutes or until the onion is soft. Remove the vegetables
and reserve.
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Clean the wok and add the remaining oil.
When very hot, add the cold cooked rice and stir-fry for 3 minutes, or
until it is heated through. Drizzle in the egg mixture and continue to
stir-fry for 2-3 minutes or until the eggs have set. Add the prawns and
crabmeat to the rice. Stir-fry for 1 minute. Season to taste with salt
and pepper and add the sugar with the soy sauce. Stir to mix and spoon
into a warmed serving dish. Garnish with a radish flower and sprinkle
with freshly snipped and whole chives. Serve immediately.
Nutritional Facts per 100g :
energy 107kcals/445kj protein 5g carbohydrate 13g fat 4g fiber 0.1g sugar 0.9g sodium 0.3g
√ cow's
milk-free
√ nut-free |
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