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Chilli jam rice

September 20, 2009

Great quickie

You’ll need

  • 2-4 tbsp chilli jam
  • 3 cups of cooked jasmine rice
  • 100g of chicken (optional)
  • 100g of tofu
  • Two big handfuls of bean spouts
  • 2 eggs – beaten with some milk, salt and pepper
  • Sesame oil
  • Spring onions (2 thinly sliced)
  • coriander (few handfuls of leaves)
  • 2 tbsp of tamarind water
  • 2 tbsp of fish sauce
  • 2 tbsp of palm sugar
  • Deep fried shallots (bought from the shop)
  • A lemon
  • Thai basil (few handfuls of leaves)

To cook

Best done in a wok

Mix up the chilli jam, tamarind water, fish sauce and palm sugar and set aside. Pre-cook the rice.

Next, in a dash of sesame oil fry up the tofu, chicken (or any other protein you wan to add) with just a tiny bit of chilli jam (extra, not from the mix). Add the egg and stir until cooked. Next add the rice, the chilli jam mix, spring onions and bean sprouts and toss. Cook this for about 5 or so minutes until you’re starting to get some charred bits of rice. Turn off the heat and add the herbs. Squeeze with lemon juice and sprinkle on a generous helping of fried shallots.

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