|1 quantity||boiled white rice|
|1||large onion, finely chopped|
|2||fresh chillies, 1 red and 1 green, seeded and sliced, plus extra to garnish|
|1 tablespoon||Thai red chilli paste|
|1||pork chop, finely diced|
|500g||raw prawns, peeled, deveined and chopped into pieces if large|
|2||eggs, lightly beaten|
|60ml||fish sauce or light soy sauce|
|6||spring onions, chopped|
|1 handful||fresh coriander leaves, chopped|
|lime wedges, to garnish|
- Heat the peanut oil in a wok or large heavy-based saucepan. Add the onion and chilli and cook until soft. Add the curry paste and stir-fry until the oil separates. Add the pork and stir-fry until cooked, then add the prawns and stir-fry for 1–2 minutes, or until they turn pink.
- Add the rice to the wok and toss thoroughly until coated with the curry mixture and heated through. Season the egg with salt and pepper, then push the rice to one side of the wok and pour in the egg. Stir until the egg starts to set, then mix through the rice, tossing over high heat until the egg is cooked. Sprinkle the fish sauce evenly over the rice and mix well, then remove from the heat.
- Just before serving, stir through the spring onion, then garnish with the coriander leaves, extra chilli and lime wedges.
From The Complete Asian Cookbook by Charmaine Solomon.