Spicy Sin­ga­pore rice

Easy Cook - - EVERYDAY RICE -

Heat 1 tbsp oil in a large fry­ing pan or wok. Tip in 2 beaten eggs and swirl to coat the base of the pan. Cook for 1 min, then flip and cook the other side un­til set. Re­move and roughly chop into rib­bons. Add 1 tbsp ko­rma paste, and fry for 1 min, then tip in 800g cooked rice and a hand­ful cooked chopped chicken and stir to coat in the paste. Add a small bunch sliced spring onions, 140g frozen peas and 1 chopped roasted red pep­per from a jar. Stir-fry for 2-3 mins, then add 1 tbsp soy sauce. Gently toss through the omelette rib­bons and a hand­ful each cooked prawns and chopped co­rian­der. Serves 4.

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