Curried Fried Rice  (meat or vegetarian)
By Kamrang and Ross McKenzie, Toronto NSW
Ingredients:
  • 1/2 onion, chopped
  • 1 tbs cooking oil
  • 200g diced chicken (or chickpeas)
  • 600g boiled rice (day old is best; if fresh, cool it first)
  • 1 cup (350g) frozen mixed vegetables (eg peas, carrots and corn) or chopped boiled vegetables
  • 1/2 sachet Vissot Cambodian Curry Paste, dissolved in 2 tbs water (see below)
  • 1 tbs soy sauce
  • 50g roasted cashews

Optional: add chilli for extra spice

Method:
  1. Heat the oil in a frypan
  2. Add the onion and fry until tender
  3. Add the chicken and fry until cooked through
  4. Add the remaining ingredients and stir fry until well mixed and heated through

Dissolving the Paste:

Cut paste into 5mm wide strips and place in a small bowl:
Add water until almost covered (2 tbs for 1/2 sachet). Microwave on high until soft (about 15 seconds). Or soak in hot water for 10 minutes:    
Mash into a smooth paste with the back of a spoon:

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