INGREDIENTS:

4 dried red birds eye chilli
1 medium onion sliced
2 tsp chlli flakes
1 carton pasata
4 tbsp oil
1 small can sweetcorn
3 or 4 cups of left over cooked rice
1 tsp salt

METHOD:

Temper some dried chillies in few Tbsp Oil in a non stick pan.
Next add a sliced onion.
Fry till lightly brown.

Add salt, 1 tbsp chilli flakes
Stir for 30 secs

Add small carton of pasata and can drained sweetcorn.

Cook till pasata is cooked out a little and oil cratering. It will have a richer flavour.

Add 3 or 4 cups cooked rice.
Cook on med/high.
Fold gently…you should hear crackle on bottom of pan. You want a slight crust to form then you fold over gently. Like soccarat on Paella.

Keep doing this till colour and smell changes further to darker and richer aroma.

When it tastes richer…has depth of flavour and is dry…you know its ready.

Serve. I served it with spicy chicken wings.

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