ingredients
serves 4
1/2 pound Thai fragrant rice
2 tbsp sunflower oil
2 medium eggs pepper
1 tbsp sesame oil
2 green chillies, deseeded and sliced
1/4 inch piece fresh root ginger, peeled and finely chopped
1 cup cashew nuts
1 garlic clove, peeled and crushed
1 1/2 cups sugar snaps or Snap peas
1 1/2 cups baby corn, halved crossways
1 bunch of scallions, trimmed and thinly sliced diagonally
4 tbsp light soy sauce
2 tbsp chopped cilantro
juice of 1 lime
Thai sweet chilli dipping sauce, to serve
method
1. Put the Thai fragrant rice into a large pan, add 1 pint water, cover and bring to the boil. Reduce the heat and simmer for 10 minutes or until the rice is cooked and all the water has been absorbed. Fluff up with a fork.
2. Meanwhile, heat 1 tbsp sunflower oil in a non-stick skillet, about 10 inches in diameter. Beat the eggs with a little pepper.
3. Pour half the beaten eggs into the pan and swirl around to cover the bottom in a thin layer. Cook for 1 - 2 minutes until set. Turn the omelette over and cook for a further 1 minute or until golden. Remove and set aside. Add the rest of the oil to the pan and cook the remaining egg in the same way. Roll up the omelettes and slice thinly; keep warm.
4. Heat the sesame oil in a preheated wok or large skillet. Add the chillies, ginger and cashew nuts and stir-fry for 2 minutes. Add the garlic, sugar snaps, baby corn and half the scallions. Cook, stirring, for 3 minutes.
5. Add the cooked rice and soy sauce and mix well to heat through. Stir in the chopped cilantro and lime juice. Serve in warmed bowls, topped with the omelette slivers and remaining scallions. Serve with sweet chilli sauce.
