Preparation time 15 minutes, Cooking time 10 minutes
2 large eggs
3 tablespoons sunflower oil
1 tablespoon tomato purée
1 tablespoon gluten-free ketjap manis (sweet dark soy sauce)
625 g (1¼ lb) cooked rice
1 tablespoon gluten-free light soy sauce
5 cm (2 inch) piece of cucumber, quartered lengthways and sliced
8 spring onions, thinly sliced on the diagonal
salt and pepper
2 tablespoons vegetable oil
4 garlic cloves, roughly chopped
50 g (2 oz) shallots, roughly chopped
25 g (1 oz) roasted salted peanuts
6 medium-hot red chillies, deseeded and chopped
1 teaspoon salt
Make the spice paste. Place all of the ingredients in a blender or food processor and whizz to a smooth paste, or grind using a pestle and mortar.
Beat the eggs and season. Heat 1 tablespoon of the sunflower oil in a small frying pan over a medium-high heat, pour in a third of the beaten egg and cook until set on top. Flip, cook for a few more seconds, then turn out and roll up tightly. Repeat twice more with the remaining egg. Slice the omelettes across into thin strips.
Heat a wok over a high heat until smoking. Add 2 tablespoons of the oil and the spice paste and stir-fry for 1–2 minutes. Add the tomato purée and ketjap manis and cook for a few seconds, then tip in the cooked rice and stir-fry over a high heat for 2 minutes until heated through.
Add the strips of omelette and stir-fry for a further 1 minute, then add the soy sauce, cucumber and most of the spring onions and toss together well. Spoon into 4 bowls, scatter over the remaining spring onions and serve.
For quick spicy rice broth, tip 400 g (13 oz) cooked rice into a saucepan with 200 ml (7 fl oz) coconut milk, 600 ml (1 pint) hot gluten-free vegetable stock, 2 tablespoons tomato purée and 1 tablespoon mild curry powder.
Bring to the boil and cook over a high heat for 4–5 minutes. Remove from the heat and stir in 6 finely shredded spring onions and ¼ cucumber, finely shredded. Season, ladle into 4 bowls and serve. Calories per serving 245