1. Place the rice in a wok, add 600ml water and bring to the boil, cover and cook over a very low heat for 15 minutes until the liquid has been absorbed; tip the rice into a shallow dish and leave to cool. 2. While the rice is cooling, heat the wok then add the eggs and stir until scrambled; tip out into a bowl and set aside. 3. Whizz the garlic, half the chilli and half the onion to a paste in a blender. 4. Heat the oil in the wok and fry the paste for 1 minute; add the rest of the onion and chilli, plus the pepper and carrots and stir fry for 2 minutes; add the cold rice and stir fry for 3 minutes; stir in the soy sauce, spring onions and eggs and fry until piping hot. 5. Season and stir in the coriander leaves; serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
