Ann Widdecombe, the novelist and former Conservative minister, spent some of her childhood in Singapore, where she was a pupil at the Royal Naval School. Clearly she has never lost her taste for the native cuisine, as she offers up this traditional Asian recipe, one of her favourite meals. It fits in well with her busy lifestyle, she says, as it is quick and easy to prepare yet deliciously complex in taste.
Ingredients (serves 4)
250g long-grain rice
3 tbspns olive oil
2 onions, halved and sliced
2 cloves of garlic, crushed
2 small fresh green chillies seeded and chopped.
185g pork tenderloin, diced
185g skinned chicken breast, diced
1/4 tbspn hot chilli powder
1 tspn paprika
2 tbspn light soy sauce
125g peeled prawns, thawed if frozen
"Cook the rice and drain it. Heat the oil in a large frying pan or wok and add the onions, garlic and chillies. Fry for two minutes. Add the pork and chicken and stir-fry gently for 10 minutes until cooked. Then add the chilli powder, paprika, soy sauce, prawns and rice and cook for five to six minutes until piping hot, stirring all the time. Season with salt. Turn the mixture into a warm dishwhile preparing the omelette topping.
"Whisk the egg with one tablespoon of water. Melt butter in a frying pan and add the egg mixture. Swirl the pan to give a thin, even mixture. Cook over a gentle heat for two to three minutes until set and lightly golden underneath. Turn the omelette on to a board, roll it up and slice. Arrange slices on top of rice mixture. Serve with prawn crackers."Reuse content