SINGAPORE STYLE CHICKEN FRIED RICE   (serves 4-5)

Ingredients :

2-300g Basmati rice

2 eggs, lightly whipped

salt & pepper

2 individual knobs of butter

1 tbsp groundnut oil

a bunch (6 or 7) of spring onions , cleaned and chopped diagonally

3 fat cloves of garlic, chopped finely

2 heaped tsp of red Thai curry paste

2 heaped tsp of mild Indian curry paste

a couple of handfuls of frozen peas (still frozen)

a pinch of dried red chilli flakes, to taste

3 big handfuls of fresh bean sprouts

3 tbsp dark soy sauce

2 tbsp fish sauce

2 tbsp mirrin (Japanese Rice Wine)

a quantity of cold roasted chicken, shredded (half a chicken works for me!)

a large handful of fresh coriander, chopped.

Method :

1.  Cook the basmati rice according to the instructions on the packet, but stop the cooking a fraction before it is done, leaving a slight bite in the rice.  Drain it well and run under the cold tap to cool.  Leave in the colander or sieve to drain well, but place it back into the saucepan and put the lid on top to prevent the rice from drying out.

2.  Using a deep frying pan or wok, melt one of the knobs of butter and add half the seasoned egg mixture.  Roll the pan to spread the egg out thinly and cook to form a thin omelette, flip over to cook the other side.  Do the same again with the remainder of the egg mixture, then roll the two together to form a tube and cut into shreds.   Reserve to keep warm.

3.  Add the oil to the remains of the butter and heat until really quite hot and add the spring onions.  Stir and fry until slightly softened, just a minute or so.

4.  Add the garlic and continue to stir and fry for another 30 seconds, taking care not to let it stick to the bottom of the pan or colour.

5.  Add the two curry pastes and stir well.  Cook for some 2-3 mins.

6.  Add the frozen peas, chilli flakes and bean sprouts and toss them to combine them with the mix.

7.  Add the soy sauce, fish sauce and mirrin and reduce the heat to prevent it burning.  Continue to cook (1-2 minutes) until a sticky and thick consistency has been achieved.

8.  Add the chicken and stir through to coat it in the sauce, quickly followed by the chopped coriander and the rice.  At this stage, you're just heating the chicken and rice through, not cooking anything, so keep the heat high enough to do the job - but not blazing!

9.  Stir or toss the rice to combine it and prevent it from sticking to the pan.

10.  Add the omelette strips, stir through lightly and serve.

From : http://jennyeatwellsrhubarbginger.blogspot.co.uk