by Marcus Bentley Wise

Created on: April 14, 2010

This is a grate looking rice that really set of any kind of dish you put it with. Also you can mix in beef, chicken or fish with it and it still all goes well together.

You will need,

400g/14oz dry long grain rice

800ml/2¾p water

1tsp Turmeric

1 Red pepper

1 Carrot

2 Spring onions

1 wile white onion

1 clove of garlic

1tsp ginger

1 juice of a lime

1 red chili

2tsp fish sauce

1 egg

2tsp soy sauce

1tdsp vegetable oil

A dash sesame oil, just to taste

First spilt your rice in two. Take the first and boil it in water. Cook until the rice is almost cooked but still hard. Then plunge in to cold water and cool under cold running water cold water. Drain it off and leave to one side. Now take the pan add the water and the remaining rice along with the turmeric this time. Boil the rice till it is almost cooked and cool and drain in the same way. What you should end up with is two colours of rice, I white rice and yellow rice. Now mix them together and keep in a fridge till you are ready to use.

Slice and dice the pepper, carrot, spring onion and white onion in to all sorts of different cuts. This looks very different when you cook them with the rice. Do not cut them to thick or chunky as you want them all to cook at a similar time. You then can keep this in the fridge till you are ready to use.

When you are ready to cook the rice, start by taking your garlic and ginger and crushing them together and slicing the chili. Take out the seed if you do not want it to hot. Then take your egg and whisk that together with the fish sauce and the soy sauce

Now get your wok on the heat and add the two oils. Add your garlic, ginger and let them cook. Then add the vegetables to the wok and let them cook for a few seconds. Finally add the rice and toss every thing together so that every thing gets a good coating of oil.Then add the chili and lime juice.

Now every thing is almost cooked add the egg mix. Allow the egg to almost cook. Do not worry about it cooking completely as will still be cooking in the rice.

Serve in to a bowl and then on to the table as soon as it is ready.

Learn more about this author, Marcus Bentley Wise.
Click here to send this author comments or questions.