Leftover rice is a very useful thing to have in the refrigerator-it makes the beginnings of a one-dish meal such as fried rice. If you don’t have any rice ready, you will need the first paragraph of the recipe, otherwise start at the second step.
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Serves 4
- 2 cups rice
- 750 ml (24 fl oz/3 cups) water
- 3 tablespoons vegetable oil
- 3 tablespoons Red Curry Paste (see page 173) or
- Charmaine Solomon’s Thai Red Curry Paste
- 100 g (3½ oz) pork, finely diced or minced
- 250 g (8 oz) small raw prawns, shelled and deveined, or 2 tablespoons dried
- shrimp, soaked and drained
- 2 eggs, beaten
- salt and pepper
- 1 tablespoon fish sauce
- 1 cup chopped spring onions
- 1 red chilli, sliced
- 1 green chilli, sliced
- ½ cup chopped fresh coriander
Wash the rice and drain well. Bring the rice and water to the boil in a heavy saucepan with a well-fitting lid. Turn the heat to very low and cook for 15 minutes without lifting lid. Remove from the heat and leave to stand for a further 10 minutes. Turn the rice onto a large baking dish or tray and leave to cool. If possible, refrigerate overnight. You should have 4 cups of cold rice. If you have a rice cooker, combine the rice and water, cook and set aside to cool.
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Heat the oil in a wok and fry the curry paste on medium heat, stirring, for 1 minute. Add the pork and stir-fry until cooked. If you are only able to buy large prawns, cut them in half and add to the wok, frying for a few minutes until they are cooked. Add dried shrimp if using. Add the rice, toss and mix until the grains are coated with the spice mixture and heated through. Push the rice to the edge of the wok, leaving a space in the centre, and pour in the beaten eggs seasoned with salt and pepper. Stir until they start to set. Mix with the rice and toss over high heat until the eggs are cooked. Sprinkle with fish sauce. Scatter spring onions and chillies over and toss for a further minute. Serve garnished with fresh coriander.