Recipe Inspiration

Ingredients...

6 garlic cloves, peeled 10g ground nutmeg

10g ground black pepper

20g ground turmeric

200g shallots, peeled

100g unsalted peanuts

6 chillies, preferably birds eye variety

100ml vegetable oil

1.25kg chicken breast, cut in to thin strips

700g raw prawns, shell off

200g spring onion, sliced

400g red peppers, finely diced

800g long grain rice cooked in

Essential Cuisine Asian Aromatic Base (this must be cold)

25ml gluten free soya sauce 10 eggs

10 lime wedges

Method...

1. To make the spice paste, in a food processor blend the garlic, nutmeg, black pepper, turmeric, shallots, peanuts, chillies with enough vegetable oil to form a loose paste. Set aside

2. For the stir fry, heat the oil in a suitable pan over a high heat, add the chicken and fry for a minute, and add the spice paste and prawns cooking for 3-4 minutes

3. Keeping everything moving add the spring onions and red peppers, fry for a further minute before adding the cooked rice and stir until mixed in – you can add a little water if the mixture is a little dry

4. Season with the soya sauce to taste

5. In a separate frying pan, heat a little oil over a medium heat and fry the eggs, cooking to your liking

6. Serve the rice mix into bowls and top with a fried egg and a wedge of lime

Chefs Tip

For additional texture garnish with crispy shallots and / or rough chopped toasted peanuts.