Cooking Steps

Cooking Steps

Step 1

Steam the rice in advance and let it seat in the fridge for at least 2 hours (best is to use leftover from the day before).

Step 2

Heat 2 Tbsp of VG oil in the pan. Stir fry the sliced chicken and set aside.

Step 3

In the same pan, scramble the 2 eggs and set aside on top of the chicken.

Step 4

Heat 2 more Tbsp of VG oil in a wok on medium heat and stir-fry the yellow curry paste until aroma develops.

Step 5

Stir in the chopped onions and carrots. Saute until vegetables are done but still ‘al dente’ (about 2 or 3 min)

Step 6

Add back the cooked chicken and eggs, and stir until well combined.

Step 7

Stir in the seasoning (sugar, fish sauce) and the cooked rice. and contibue to stir fry

Step 8

At this point add the tomatoes and raisins and continue to stir fry another minute.

Step 9

Lastly add the spring onions and 1 Tbsp of cashews and remove from the heat. Serve hot garnished with the rest of cashews, Lime wedge and cucumber

Chef s Tip

You can give even more character to this dish by added diced fresh pineapple and a generous garnish of fresh coriander leaves ! You can also use the pineapple carved as a serving plate for your dish… you will astonish your guests !

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