500g Tilda Grand, Extra Long Grain Rice
2 tsp of garlic infused oil
1 tbsp chopped chives
2 red chilies halved, seeds removed
1 red pepper de-seeded, chopped
1 tsp palm sugar
2 tbsp gluten free soy sauce
4 scallions thinly sliced (green only)
4 fried eggs
5 tbsp vegetable oil
Using a pestle and motar or a food processor, blend together the garlic oil, chives and red chili.
Then leave to the side. Heat the oil in a large wok.
Add the paste to the wok and stir-fry for 30 seconds.
Stir in the peppers , cook for 2-3 minutes.
Then add the palm sugar and cooked rice, stirring well.
Add the gluten free soy sauce to the rice along with the spring onions and continue to stir fry for 2-3 minutes.
Serve immediately with a fried egg per person
Recipe adapted from: Good Food