You will need
2 cups (500 ml) rice
5 cups (1¼ litres) water
4 x 25 g Ina Paarman’s Liquid Fish Stock or 4 t (20 ml) Ina Paarman’s Chicken Flavour Stock Powder
4 T (60 ml) canola oil
4 onions, sliced
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
2 skinless chicken breasts, cut into strips
4 cloves of garlic, chopped
2 T (30 ml) Ina Paarman’s Coriander Pesto
1 t (5 ml) fresh ginger, grated
1 to 2 red chillies, finely chopped
4 T (60 ml) soy sauce
200 g prawns, peeled (optional)
6 eggs, fried in butter
Ina Paarman’s Cajun Spice
Any other diced meat or fish can be used instead of the chicken and prawns. Vegetarians can replace the chicken with cubed butternut and the prawns with feta cheese.
Cook the rice in the water with the Stock for 15 – 20 minutes. Once cooked, leave the lid on and allow the rice to cool.
Stir-fry the onion, pre-seasoned with Green Onion Seasoning, in the oil until beginning to brown. Add the chicken breast strips and continue cooking over a high heat until the chicken is just done, no more than 5 minutes.
Lower the heat and add the garlic, Coriander Pesto, ginger, chillies and prawns. Sauté for one minute to develop the flavours. Add the soy sauce and cooked rice. Warm through while stirring to prevent the rice from sticking. Top the dish with fried eggs, dusted with Cajun Spice.