What you’ll Need

- Three handfuls of white basmati or long grain rice
- 4 x free range eggs
- Tablespoon of Soya Sauce
- Tablespoon of sweet chilli sauce
- 2 x Asiatique butter cubes
- Salt

Method of preparation and cooking

Take the rice and place into a medium sized pan, which is filled to two –thirds with salted boiling water and place on a medium to high heat. Cook the rice until the water has been adsorbed and the rice is white and fluffy…usually 10-15 minutes later. Remove the pan from the flame and drain/wash the rice thoroughly, to remove the excess starch and leave to cool Now take your wok/ large frying pan and place the Asiatique butter cubes in, put on to a medium/high flame and allow to melt Once melted add the rice, Soya sauce, sweet chilli sauce and eggs, before stirring constantly over the flame, until the egg is cooked through and the pan is steaming nicely…if at any stage the mix looks dry, just a small amount of boiling water to keep it on the moist side. After cooking for approximately 10-15 minutes, transfer to a plate or bowl and serve on its own or with Asian inspired meats, fishes or vegetables As an optional extra, why not add half a cup of de-frosted peas to the rice and cook in the wok for an authentic Chinese restaurant side order

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