375g (12oz) long grain rice salt and black pepper 90ml (3fl oz) olive oil 6 streaky bacon rashers, chopped 2 large onions, chopped 3 garlic cloves, crushed ¼tsp mild curry powder 2 cooked chicken breasts, skinned and cut into small cubes 90ml (3fl oz) soy sauce 6 spring onions, chopped 60g (2oz) cooked peeled prawns 60g (2oz) almonds, halved, and toasted
Coriander sprigs 6 frid eggs (optional) prawn crackerd
1- cook the rice in boiling salted water for 12-15 minutes until tender. Drain, rins with boiling water, drain again, and set aside.
2- Heat 1tbsp of the oil in a large frying pan or wok, add the bacon, and cook for 3-5 minutes until browned. Add the remaining oil, the onions, and garlic, and cook over a gentle heat for 3-5 minutes until the onions are soft but not coloured.
3- Add the chilli and curry powders and cook, stirring, for 1minute or until fragrant.Add the chicken and cook for 5-6 minutes until just beginning to brown.
4- Add the soy sauce and half of the rive and stir well. Add the remaining rice, and season with salt and cook for 7-8 minutes until the rice is heated through. Stir in the spring onions, prawns, and almonds, and heat through.
5-serve hot , garnished with coriander sprigs , and fried eggs if you like .serve prawn crackers in a separate bowl