We had a real treat for tea yesterday. You know when you start eating a plate of food and you just know you’ll be going back for seconds (maybe even thirds) as soon as you finish your first fork full? Well, this happened last night. In fact, we polished off a whole generously filled wok between us. As you do.
Dan put this little beauty together, inspired once again by Chef Ken Hom, from his gem of book ‘Ken Hom Cooks Thai’. He cooked up the rice during the day as he’s on holiday this week, plus prepped the ingredients (including lots of my favourite things – chicken, eggs, prawns, chilli, spring onions and coriander) into bowls, which meant the dish was whizzed up in around ten minutes in terms of actual wok-ing.
To make our version of this recipe (serves two generously) you will need:
– 300g of basmati rice (washed, soaked for 30 minutes, cooked and drained)
– Two eggs (beaten)
– Two teaspoons of sesame oil
– Half a teaspoon of salt
– 170g of king prawns (uncooked)
– 300g of chicken breasts (diced into 1cm cubes)
– Two tablespoons of sunflower oil
– Two tablespoons of garlic (peeled/coarsely chopped)
– One small onion (peeled/finely chopped)
– Half a teaspoon of black pepper
– Two tablespoons of fish sauce
– One tablespoon of light soy sauce
– Three tablespoons of spring onions (trimmed/chopped)
– One yellow bell pepper (medium chopped)
– Three tablespoons of fresh coriander (finely chopped – reserve one tablespoon to garnish)
– Two fresh red chillies (seeded/finely chopped)
– One handful of peanuts
– One tablespoon of cider vinegar
– Firstly take the cooked/drained rice, spread on a baking sheet with grease proof paper underneath. Leave to air and cool. When thoroughly cooled, cover with foil and refrigerate until needed.
– Combine the eggs with sesame oil and salt.
– Heat a wok to a high heat and add the sunflower oil. When smoking add the garlic, onion, yellow and black pepper. Stir-fry for two minutes. Add the chicken and prawns, then cook for two minutes more.
– Add in the rice and continue to stir-fry for three minutes. Lastly add the fish sauce, soy sauce, spring onions, fresh coriander, chillies, peanuts and cider vinegar and cook for another two minutes before tipping the egg mixture in for a further minute.
– Serve immediately with coriander and a few extra nuts to garnish.
I could have quite easily received this dish from a Thai or Chinese takeaway and been very happy with it. It has everything…meatiness, fishiness, egginess, freshness, sweetness, sourness, heat and texture…all on one plate. Tastiness indeed Ken. On the money once again.