Fried rice is the perfect speedy comfort food, great on a Friday night served with a couple of cold beers. Use your favourite chilli sauce here -try it with sriracha or sweet chilli sauce or an authentic Indonesian Sambal Oelek sauce if you can find it.

Serves: 2

Preparation time: 15 minutes

Cooking time:  25 minutes

You’ll need                             

6 tbsp vegetable oil

6 shallots, finely sliced

2 cloves garlic, sliced

3 shallots, sliced

2 carrots, cut into matchsticks

3cm fresh ginger, grated

250g spring greens, finely shredded

2 tbsp soy sauce

1 tbsp tomato ketchup

juice 1/2 lime, or more to taste

1-2 tsp chilli sauce, to taste, plus extra to serve

250g cooked basmati rice

to serve

50g peanuts, roughly chopped

What to do 

Heat the vegetable oil in a wok over a medium high heat and add the shallots. Fry for a good 15 minutes, stirring frequently, until they are deep golden brown, turning the heat down a little if they start to catch at the edges. Scoop from the oil with a slotted spoon and drain on a plate lined with a few sheets of kitchen paper. They will crisp up as they cool.

Drain all but a tablespoon of oil from the wok.  

Set the wok back over the heat and add the garlic, stir frying for a minute until lightly golden. Add the shallots, carrots and ginger and fry for a further 3 minutes until the carrots are just starting to soften. Add the spring greens and keep frying for another 3 minutes.

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