Basmati rice cooked in chicken stock with two eggs scrambled added at the end
Stir fry sauce
2 spoons fish sauce
3 spoons soy sauce
Juice half lemon
Juice half lime
4 minced garlic cloves
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon Chinese five spice
Dash chilli oil
1 teaspoon curry powder
Chicken stock cube in 300 ml water
Red and orange peppers
Fresh or tinned pineapple
Fry peppers,shallot and garlic in oil and after a few minutes add some of the chicken stock and cook for a further five minutes.
Add prawns and the rest of the chicken stock and cook until they turn pink. A
Add in the kaffir leaves and remove before serving.
Next add in the pineapple,rice and stir-fry sauce and cook for a few minutes. Keep the rice moving around so it doesn’t clump together or stick to the pan , add the cashew nuts to the pan toasting slightly and just before serving sprinkle some more lime juice and a small spoon of brown sugar.
This is sbspputely delicious and so moreish and full of flavour everyone will enjoy this really quick and easy dish.