Add curry paste and you get a spicy version of your favourite fried rice with all the trimmings!
Time: Prep 20 mins / Cooking 10 mins
Make boiled rice and leave to cool.
Boil a pan of water. Boil chicken breast for 6 minutes.
Take the breasts out and place into a bowl of cold water to stop it from cooking further. Cut chicken breasts into small strips.
Defrost frozen peas in bowl of water for a few minutes and then drain.
Heat oil in a wok, on high heat until hot.
Add curry paste into oil and fry for 20 seconds.
Pour beaten egg into wok, stirring constantly. It doesn't matter if you mix with the curry paste. When egg has cooked a little into a scramble (about 30 seconds) add chicken, shrimp, roast pork, peas and stir for a minute.
Next add in the boiled rice into the wok and fry for three minutes. If it's cooled/cold rice, fry for 6 minutes and press out the lumps with the spatula.
Add salt, white pepper and soya sauce to taste and fry for another three minutes. Serve and garnish with spring onion and chilli slices.