METHOD:
- 2 eggs
- 3-4 red small red chillies
- 1 tsp soy sauce
- 1 Tbsp vegetable oil
- 2 Tbsp Green curry paste
- 1 cup veggies of your choice, small dice
- 2 kaffir lime leaves, julienned
- 300 g cooked basmati rice
- ½ cup basil leaves for garnish
METHOD:
Beat the eggs. Heat a wok and put a tsp of oil. Pour in the beaten eggs into the wok slowly and continously stir till you get bits of eggs. Keep aside.
Heat oil and curry paste together in a wok over medium heat, stirring constantly until the curry paste is aromatic, about 1 minute.
Add the vegetables and chilies and toss to mix. Keep stirring until cooked through.
Add the rice and toss, pressing down on the rice with the spatula to break any lumps. Add the soy sauce and egg bits.
When the rice is evenly coated and heated through, turn off the heat and stir in basil leaves. Serve immediately.
TIPS: To add more flavour you may use lemon grass. Make sure you crush the lemon grass before using it.
Recipe by: Sukanya Saha