Shred’s fried rice with curry sauce

Shred’s fried rice with curry sauce

For the sauce:

  1. In a large jug, mix the stock cube with boiling water and stir until they have dissolved. Add cornflour paste and stir until thick.
  2. Stir in fish sauce and soy sauce. Add five spice powder, ground ginger, chilli powder and curry powder. Mix well; season to taste.

For rice:

 

  1. In a pan of boiling water cook the rice for 10 mins or until soft. Add in the peas the last few minutes of cooking
  2. Then add to a frying pan and crack in one whole egg (vegan leave out the egg) and season with salt and pepper. Cook on a high heat to crisp up for 5 to 10 mins stirring occasionally
  3. Serve in bowl with baby corn, mange tout and carrots
  4. Scatter with spring onion and serve with the curry sauce