My Singapore-style fried rice

Ingredients

• 150 g brown or basmati rice
• 320 g crunchy veg , such as asparagus, baby corn, broccoli, leek, Chinese, red or white cabbage, pak choi, carrot
• 1 clove of garlic
• 2 cm piece of ginger
• 1 large free-range egg
• olive oil
• 1 chipolata
• 1 rasher of smoked streaky bacon
• 4 fresh or frozen raw peeled prawns
• 1 teaspoon tikka paste
• 1 tablespoon low-salt soy sauce
• 1 teaspoon mixed seeds
• 1 teaspoon chilli jam

Method

1. Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
2. Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
3. Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
4. Put a large non-stick frying pan or wok on a medium-high heat.
5. Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
6. Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
7. Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
8. Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
9. Add the soy, then toss in the egg ribbons.
10. Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!

ENJOY YOUR MEAL