450 g (1 lb) long-grain rice
salt
90 ml (6 tbsp) oil
2 medium onions, peeled
2 cloves garlic, crushed
2 fresh chilli peppers, seeded
5 g (1 tsp) Garam Masala
30 ml (2 tbsp) soy sauce
2.5 ml (1/2 tsp) Worcestershire sauce
100 g (4 oz) cooked prawns
225 g (8 oz) cooked chicken
100 g (4 oz) cooked ham
2 eggs
salt and freshly ground pepper
10 g (1 tbsp) chopped spring onions
salt
90 ml (6 tbsp) oil
2 medium onions, peeled
2 cloves garlic, crushed
2 fresh chilli peppers, seeded
5 g (1 tsp) Garam Masala
30 ml (2 tbsp) soy sauce
2.5 ml (1/2 tsp) Worcestershire sauce
100 g (4 oz) cooked prawns
225 g (8 oz) cooked chicken
100 g (4 oz) cooked ham
2 eggs
salt and freshly ground pepper
10 g (1 tbsp) chopped spring onions
method
1. Cook the long-grain rice in 1200ml/2pt boiling water with 5 g (1 tsp) salt until the liquid is absorbed and the rice is done, about 15 minutes.
2. Fork through the grains to make sure they are separated before putting on the lid.
3. Heat one-third of the oil in a frying pan. Add 1 onion, finely chopped and the garlic, and cook until translucent. Remove with a slotted spoon.
4. In a blender or food processor whizz together the other onion, chopped, the chilli peppers, Garam Masala, and the soy and Worcestershire sauces to make a paste.
5. Add the remaining oil and fry the paste over a medium heat for 3 minutes.
6. Add the prawns, chicken and ham and stir for a few minutes. Beat the eggs with salt and pepper. Turn the heat up fairly high and add the egg mixture, stirring continuously until the egg begins to set.
7. Add the cooked rice and blend with the other ingredients on a lower heat.
8. Decorate the rice mixture with omelette strips if liked, sprinkle with chopped spring onion and serve immediately.
2. Fork through the grains to make sure they are separated before putting on the lid.
3. Heat one-third of the oil in a frying pan. Add 1 onion, finely chopped and the garlic, and cook until translucent. Remove with a slotted spoon.
4. In a blender or food processor whizz together the other onion, chopped, the chilli peppers, Garam Masala, and the soy and Worcestershire sauces to make a paste.
5. Add the remaining oil and fry the paste over a medium heat for 3 minutes.
6. Add the prawns, chicken and ham and stir for a few minutes. Beat the eggs with salt and pepper. Turn the heat up fairly high and add the egg mixture, stirring continuously until the egg begins to set.
7. Add the cooked rice and blend with the other ingredients on a lower heat.
8. Decorate the rice mixture with omelette strips if liked, sprinkle with chopped spring onion and serve immediately.
serving amount
serves 4
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