Thai Fried Rice with Chilies Recipe

Ingredients: (Serves 4)

475 ml/16 fl oz/2 cups water

50 g/2 oz/0.5 cup coconut milk powder

350 g/12 oz Thai fragrant rice, rinsed and well drained

30 ml/2 tablespoons groundnut (peanut) oil

2 garlic cloves, chopped

1 small onion, finely chopped

2.5 cm/1 inch piece fresh root ginger, grated (shredded)

225 g/8 oz skinless, boneless chicken breast portions, cut into 1 cm/0.5 in dice

1 red bell pepper, seeded and sliced

1 fresh red chili, seeded and chopped

115 g/4 oz drained canned sweetcorn kernels

5 ml/1 teaspoon chili oil

5 ml/1 teaspoon curry powder

2 eggs, beaten

Salt

Spring onion (scallion) shreds, to garnish

Method:

Pour the water into a pan and whisk in the coconut milk powder. Add the rice and bring to the boil. Reduce the heat, cover and cook for 12 minutes or until the rice is tender and the liquid has been absorbed. Remove from the heat at once and spread the rice on a baking sheet and leave until cold.

Heat the oil in a wok, add the garlic, onion and ginger, and stir-fry over a medium heat for 2 minutes. Push the vegetables to the sides of the wok, add the chicken to the center and stir-fry for 2 minutes. Add the rice. Stir-fry over a high heat for 3 minutes.

Stir in the sliced red pepper, chili, 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. Everything should be piping hot before serving. Transfer to a heated serving dish, garnish with spring onion shreds and serve.