What you'll need
- Vegetables (I used peas and courgettes)
- Proteins (I used scampi and shrimp)
- Cilantro or parsley
- Oil, Salt, Pepper
What you'll do
Wash the rice under water until the starch is removed (the water from the washing should be clear, not opalescent). Add 2 cups of water for each cup of rice, and cook.
This isn't risotto: the rice should be crunchy, not glutinous - the best way is to leave it after cooking for a few hours (or in the fridge...overnight rice!) or put it in the oven for a few minutes. Up to you!
In the meantime, cook your onions, vegetables, oil and shrimp in a large wok pan. Break a couple of eggs and mix them in a bowl - then in a separate pan use the mix to make what's basically scrambled egg. You can add in part of the egg mix at the end if you feel comfortable about risking salmonella - I don't so in my version of this dish I scramble all of the egg mixture separately so it's cooked through.
Finally add the rice and scrambled eggs back into the wok pan. Add in spices and finely chopped cilantro, lemon juice, and serve!