Fragrant fried rice with ginger, chillies, macadamias, lemongrass, nutmeg and lime. Add turkey, chicken or prawns to suit your taste and use up whatever leftovers you have.

Time: 1 hour


  • Cooked Rice cooked 2 cups
  • Sichuan Sauce 2 tablespoons
  • Chicken supreme 16
  • Salt to taste
  • Spring onions with greens chopped 3
  • Olive oil 2 tablespoons
  • For marinade
  • Lemon juice 2 tablespoons
  • Dark soy sauce 1 tablespoon
  • Olive oil 2 tablespoons
  • Red chilli powder 1 teaspoon
  • Salt to taste
  • Roasted peanuts crushed 1/4 cup
  • Olive oil 2 tablespoons
  • Garlic chopped 4 cloves
  • Onion chopped 1 small
  • Tomato puree 3 tablespoons
  • Dark soy sauce 1 tablespoon
  • Red chilli powder 1/2 teaspoon
  • Honey 2 teaspoons
  • Lemon juice 1 tablespoon
  • Salt to taste
  • Oil 1 teaspoon to grease
  • Prawn wafers as required
  • Egg 1


  • Heat one tablespoon of oil in a pan, add cooked rice and toss it with Sichuan sauce.
  • Sprinkle spring onions and mix gently and set aside. Keep it warm.
  • Mix lemon juice, salt, dark soy sauce, red chilli powder and honey well.
  • Marinate the chicken supremes in it for about twenty to thirty minutes.
  • Skewer them onto satay sticks lengthwise so that the entire supreme remains straight.
  • Heat two tablespoons of oil in a non-stick pan and place the satay sticks on it and cook till the chicken supremes are done.
  • Set aside. To make the peanut sauce heat one tablespoon oil in a pan, add chopped garlic and sauté.
  • Add onion and continue to sauté for a minute.
  • Add crushed peanuts, tomato puree, soy sauce and mix. Add a little water and cook for three to four minutes.
  • Add red chilli powder, honey and lemon juice. Add salt to the sauce and mix. Heat sufficient oil in a deep pan and deep-fry the prawn wafers.
  • Drain on absorbent paper and set aside. Heat one teaspoon of oil in a pan and fry the egg.
  • To serve arrange the rice on one side of a platter, place the chicken satay on a side.
  • Arrange the prawn wafers on another side. Pour peanut sauce over the chicken.
  • Place the fried egg on one side. Serve immediately garnished with spring onion greens.