The secret to a good fried rice is to make sure that the rice is not overcooked and that it’s nice and dry when you fry it. This dish is easy to make and adds a little extra to a Thai curry without being overpowering.
THAI-STYLE FRIED RICE
350 g basmati rice
3 tablespoons sunflower oil
1 red chilli, seeded and finely chopped
2 teaspoons fish sauce
3 spring onions, sliced
1 large egg, beaten
1 tablespoon coriander or parsley leaves, chopped
1 tablespoon soy sauce mixed with 1 teaspoon sugar
Cook the rice in boiling salted water for about 10 minutes, until just cooked. Drain, rinse with boiling water and drain again thoroughly. Set aside on a baking sheet to dry.
Heat the oil in a large frying pan or wok. Add the chilli, fish sauce and spring onions. Stir fry for 1-2 minutes.
Add the egg and stir as it sets, to break it up into large pieces.
Add the rice to the pan and cook, stirring, for 2-3 minutes until heated through.
Add the soy sauce mixture to the pan with the chopped coriander or parsley. Toss until well mixed. Serve.