Tuesday, December 30, 2008
This substantial dish is based on Thai fragrant rice, which is sometimes known as jasmine rice. Chicken, red pepper and sweetcorn add color and extra flavor. Recipe serves 4.
2 cups water
1/2 cup coconut milk powder
1 3/4 cups Thai fragrant rice, rinsed
2 tablespoons groundnut oil
2 garlic cloves, chopped
1 small onion, finely chopped
1 inch (2.5 cm) piece of fresh root ginger, grated
8 ounce (250 g) skinless, boneless chicken breasts, cut into 1/2 inch (1 cm) dice
1 red pepper, seeded and sliced
1 cup drained canned sweetcorn kernels
1 teaspoon hot curry powder
2 eggs, beaten
Spring onion shreds, to garnish
1. Pour the water into a saucepan and whisk in the coconut milk powder. Add the rice, bring to the boil. Lower the heat, cover and cook for 12 minutes or until the rice is tender and the liquid has been absorbed. Spread the rice on a baking sheet and leave until cold.
2. Heat the oil in a wok, add the garlic, onion and ginger and stir-fry over a medium heat for 2 minutes.
3. Push the vegetables to the sides of the wok, add the chicken to the center and stir-fry for 2 minutes. Add the rice and stir-fry over a high heat for about 3 minutes more.
4. Stir in the sliced red pepper, sweetcorn, chili oil and curry powder, with salt to taste. Toss over the heat for 1 minute. Stir in the beaten eggs and cook for 1 minute more. Garnish with spring onion shreds and serve.
Tip: It is important that the rice is completely cold before being fried and the oil is very hot, or the rice will absorb too much oil.