One Wok, One Pot by Wan Kwoklyn;

Author:Wan, Kwoklyn;
Language: eng
Format: epub
Publisher: Quadrille Publishing, Limited
Published: 2022-11-03T00:00:00+00:00

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Prep 5 minutes

Cook 10 minutes

Serves 2–3

Equipment

Wok

2 tbsp vegetable oil

1 onion, finely diced

8 garlic cloves, roughly chopped

2 red bird’s-eye chillies, roughly chopped

500g (1lb 2oz) cooked long-grain or basmati rice

3 spring onions (scallions), finely sliced, whites and greens separated

4 tbsp sweet chilli sauce

salt, to taste

Place a wok over a medium-high heat, add the oil and, once smoking, add the onion and garlic. Fry until golden brown and soft but be careful not to let the garlic burn, as it will turn bitter. Next, add the chillies and fry for a further 30–40 seconds until fragrant. Then add the cooked rice and spring onion (scallion) whites and continue to fry for 2–3 minutes; you want the rice grains to toast slightly, which will give your dish a slightly nutty flavour, so don’t stir the ingredients constantly. Once the rice is fully heated through, taste and season with salt to your liking. Stir in the sweet chilli sauce and cook for a further minute to ensure the sauce is hot. Remove from the heat, sprinkle over the spring onion greens and serve.

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