THIS SUBSTANTIAL DISH IS BASED ON THAI FRAGRANT RICE, WHICH IS SOMETIMES KNOWN AS JASMINE RICE. CHICKEN, RED PEPPER AND SWEETCORN ADD COLOUR AND EXTRA FLAVOUR.
475ml/16fl oz/2 cups water
50g/2oz/1/2 cup coconut milk powder
350g/12oz/1 3/4 cups Thai fragrant rice, rinsed
30ml/2 tbsp groundnut oil
2 garlic cloves, chopped
1 small onion, finely chopped
2.5cm/1 in piece of fresh root ginger, grated
225g/8oz skinless, boneless chicken breasts, cut into 1cm/ 1/2in dice
1 red pepper, seeded and sliced
115g/4oz/1 cup drained canned sweetcorn kernels
5ml/1 tsp chilli oil
5ml/1 tsp hot curry powder
2 eggs, beaten
spring onion shreds, to garnish
1 Pour the water into a saucepan and whisk in the coconut milk powder. Add the rice, bring to the boil. Lower the heat, cover and cook for 12 minutes or until the rice is tender and the liquid has been absorbed, Spread the rice on a baking sheet and leave until cold.
2 Heat the oil in a wok, add the garlic, onion and ginger and stir-fry over a medium heat for 2 minutes.
3 Push the vegetables to the sides of the wok, add the chicken to the centre and stir-fry for 2 minutes. Add the rice and and stir-fry over a high heat for about 3 minutes more.
4 Stir in the sliced red pepper. sweetcorn, chilli 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, Garnish with spring onion shreds and serve.
It is important that the rice completely cold befor being fried and the oil is very hot. or the rice will absorb too much oil.