Stir frying is an art form and often people over cook the meat, under cook the vegetables and add oil rather than water if the food sticks to the wok. Stir frying as its name suggests is stirring and frying and that is what you need to continually to do with this method of cooking. It is so quick that all the ingredients need to be prepared before you even start to cook. If you take the time to do that, you will have a perfect stir fry every time.
Bring a large saucepan of water to the boil, add the basmati rice and bring back to the boil.
Stir once and cook the rice for 8 minutes or until cooked.
Place in a sieve and cover the rice with a sheet of kitchen towel, and allow to stand for 5 minutes to absorb any excess water.
Meanwhile mix the sweet chilli sauce together with the soy sauce and the toasted sesame oil and set aside.
Heat a wok over a high heat until nearly smoking. Add the sesame seeds and stir fry for 30 seconds until browned and remove.
Add the oil and swirl around the wok to heat through. Stir fry the chicken for 1 minute before adding the prawns and cook for another 1½ minutes, remove and place in a sieve for any excess oil to drain away. Don’t worry at this stage if the chicken and prawns are not fully cooked.
To the wok add the snow peas and red pepper with 2 tablespoons water and stir fry for 1½ minutes.
Add the basmati rice, spring onions, garlic and ginger and stir fry for a further 2 minutes.
Move the rice to the side of the wok and pour the egg onto the base of the wok and leave for 30 seconds to set up a little before stirring through the rice with the chicken, prawns, coriander, sauce, and sesame seeds.
Toss to mix everything thoroughly and serve immediately.
It is worth spending the money on pure basmati rice as often there are less broken grains in the pack which means less starch in the water when you cook the rice so it is less likely to stick together.
Use ground nut or sunflower oil for stir frying as they are flavourless and they allow to cook at a higher temperature than say olive oil.
The egg should be in quite large pieces, so resist the temptation to stir it too soon.
The residual heat in the prawns and chicken continues to cook them and on returning to them to the wok they are perfectly cooked.
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