Recipe Inspiration

Ingredients...

80ml vegetable oil

3 eggs, beaten

500g jasmine rice, cooked in Essential Cuisine Asian Aromatic Base

200g thai green curry paste

50g garlic, peeled and finely chopped

100g spring onions, finely chopped

150g green peppers, roughly chopped

150g red peppers, roughly chopped

300g fresh pineapple, cored and diced in to 1cm cubes

50g fresh coriander, chopped (optional)

Method...

1. For best results use a wok, heat the oil in the wok over a high heat. Add the eggs and before they set add the rice, thoroughly stirring to ensure the rice is coated in the egg

2. Add the thai curry paste and cook for a further 2-3 minutes

3. Add the remaining ingredients and fry for a further 2-3 minutes

4. Serve as required

Chefs Tip

Makes a great accompaniment to some simply grilled chicken or fish!