My Singapore-style fried rice

Name: My Singapore-style fried rice
Cook time: 25 min
Total time: 25 min
Cuisine: Asian, Chinese
Ingredients: 150 g brown or basmati rice; 320 g crunchy veg such as asparagus, baby corn, broccoli, leek, Chinese, red or white cabbage, pak choi, carrot; 1 clove of garlic; 2 cm piece of ginger; 1 large free-range egg; olive oil; 1 chipolata; 1 rasher of smoked streaky bacon; 4 fresh or frozen raw peeled prawns; 1 teaspoon tikka paste; 1 tablespoon low-salt soy sauce; 1 teaspoon mixed seeds; 1 teaspoon chilli jam

Instructions

Cook:25min

There are so many variations on this wonderful dish – for me, it’s all about sumptuous fluffy rice with tang and seasoning. Classically there’d be some sort of smoky ribs or ham in the mix, but you can use the principle of this recipe to suit what you’ve got in the fridge and, of course, you can go veggie if you want to. It’s brilliant for embracing odds and ends from your veg drawer, and hopefully will help you to eat the rainbow. As with most stir-fries, this one is all in the prep, setting you up for fast and efficient cooking. You can absolutely make more portions, but it’s best to cook them no more than 2 portions at a time.

Updated at: Thu, 22 Aug 2024 13:59:06 GMT