Make the spice paste – this is enough for at least double the recipe, but it’s necessary to make this minimum amount.
2 garlic cloves, peeled
2 shallots (got none? use red onions)
25g unsalted peanuts (got none? use a small bag of salted peanuts and rinse them)
1 tsp salt
3 green birds’-eye chillies (got none? use half tsp of dried crushed chillies)
2 tbsp soy sauce
1 tbsp palm sugar (got none? use the darkest sugar you have)
Mix everything except the oil together in a blender, and gradually add oil until it seems like a nice smooth paste. Set aside.
2 tbsp vegetable oil
200g pork shoulder, cut into cubes
150ml chicken stock
250g cooked long-grain rice (from 100g uncooked rice)
50g small peeled prawns, peeled and de-veined
6 spring onions, trimmed and chopped
8cm piece of cucumber, cut in half lengthways, seeds scooped out with a spoon, flesh diced
4 free range eggs
1 tbsp vegetable oil
1 chilli, finely chopped
handful chopped fresh coriander leaves
1 lime, cut into wedges
Now, for the fried rice, heat the oil over a high heat and add the pork and fry for 5 minutes, until browned. Add the chicken stock, simmer for 20 minutes until the liquid has evaporated. Set aside on a warm plate.
Add the remaining oil to the pan, and when it is very hot, add the cooked rice and 4 tbsp of the spice paste. Stir fry for 3-4 minutes. Add the cooked pork and prawns and stir fry for 4-5 minutes. Add the spring onions and cucumber and stir well. Set aside and keep warm.
For the omelettes, whisk each egg, add to a tiny bit of oil, and swirl to make a skinny omelette. Sprinkle over some chilli and transfer to a plate. Roll it up and cut into strips. Set aside and keep warm. Repeat x 4.
Time to plate up! Spoon rice onto plate, top it with egg, and serve with soy sauce, coriander and a wedge of lime.