This is a quick and spicy dish. Jamie Oliver serves it with seared scallops, but I think it would be great with fish, chicken or even some sliced Asian-style beef or pork. I ate it with some salad for my lunch!!
It takes about 20 minutes from start to finish, so it is friendly fast food. I thought I had spring onions but alas, no, so I used finely sliced red onion and I added a small chilli (de-seeded) for a little extra zing. That's the good thing about this recipe, you can add whatever takes your fancy.
Jamie Oliver's Sticky Chilli Rice serves 2 as a snack, or 4 as a side
- 1 1/2 cups basmati rice
- 2 1/4 cups of water - refer to your rice packet for absorption method amounts
- 3 eggs
- 1 tbspn soy sauce
- 1 tbspn sesame oil
- 3 or 4 spring onions, finely sliced
- 1/2 a lemon, juiced
- parsley or coriander, chopped
- sweet chilli sauce
- pepper and salt, if needed
Follow the instructions on the packet for the Absorption Method and set your rice cooking. My packet said to bring the rice and water to the boil in a pan and then to cover and simmer on a low heat for 14 minutes. I added a layer of baking paper under the lid, just to make sure it was well sealed.
Set the timer for 5 minutes before the rice is ready. When the timer rings, gently fork the rice to fluff it up.