Chinese curry & egg fried rice

Isn't curry Indian? Not in this recipe - it's Chinese and delicious with egg fried rice

• Serves: 2

What you need:

• 1 tbsp vegetable oil
• 1/2 jar of Blue Dragon Chinese Curry Paste
• 1 small onion, sliced thinly
• 100 ml chicken stock
• 100 ml water
• 100g fresh or frozen peas
• 500g thinly sliced sirloin steak

For the rice:

• 2 tbsp oil
• 2 eggs
• 2 tbsp Blue Dragon Light Soy Sauce
• 200g cooked cold rice
• 2 spring onions sliced
• Blue Dragon Sesame Oil, to taste

What you do:

1. Heat the oil in a pan and fry the Blue Dragon Chinese Curry Paste and sliced onion for two minutes.
2. Add the stock and water and heat through until simmering
3. Simmer for 5 minutes and then add the peas and steak and simmer for a further 5 minutes
4. Serve with egg fried rice - to make this heat 2 tbsp oil in a wok and heat until almost smoking.
   
5. Rotate the oil in a wok until it is coated in a thin film. Add 2 beaten eggs seasoned with Blue Dragon Light Soy Sauce and rotate until a thin omelette is formed. Cook until it is set.
   
6. Using a spatula, break the omelette into little pieces. Add the rice and a touch more oil if needed.
   
7. Fry the rice for 3-4 minutes, turning continuously.
   
8. Finally, just before serving, add the spring onions and season to taste with Blue Dragon Light Soy Sauce and Blue Dragon Sesame Oil.

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