INGREDIENTS

For the rice (make at least 1 hour ahead):

■ 1 cup|130g rice, washed

■ 2 tablespoons of oil

■ 1 bay leaf

■ 1/2 teaspoon of turmeric powder

■ 1/4 teaspoon of vinegar

■ 1 teaspoon of salt

■ 1-3/4 cups|420ml water or chcken stock

For the stir fry:

■ 3 cups|360g of cooked turmeric rice

■ 3-4 garlic cloves, crushed and finely chopped

■ 2-3 tablespoons of oil

■ 225g|8oz cooked boneless, skinless chicken thigh, shredded

■ 50g|2oz of Chinese sausage, blanched and finely sliced or substitute ham

■ 2 tablespoons of raisins, soaked in hot water

■ 2 tablespoons of blanched almond slices, toasted

■ 1-2 red chillis, de-seeded and sliced

■ Fresh herbs and or sliced hard boiled egg to garnsih (optional)

DIRECTIONS

For the Rice:

Heat the oil in a large saucepan on medium heat, add the turmeric powder and bay leaf and cook stirring for 1-2 minutes. Add the rice and stir through the turmeric infused oil until evenly coated, season with the vinegar and salt. (At this point the rice mix can be transferred to a rice cooker if desired).

Add the water or stock, cover and bring to a boil, reduce the heat and simmer 15 minutes, remove from the heat and rest covered for 10 more minutes, fluff well with a fork and transfer to a bowl to cool completely.

For the Stir Fry:

1. Crush and finely chop the garlic, de-seed and slice the chilli to fine strips. Put the raisins in a little hot water to plump up.

Soak the Chinese sausage in a boiling water to soften 5-6 minutes and slice finely, if substituting ham shred or slice to strips. Shred the cooked chicken.

2. Heat a frying pan, add the almond slices, stirring cook 1-2 minutes until they begin to toast. Remove from the pan and set aside.

3. Add 2 tablespoons of oil to the pan and on medium heat cook the Chinese sausage slices for 2-3 minutes, remove from the pan and set aside. Fry the garlic for a few seconds and then add the cooled cooked rice and turn up the heat, cook stirring and turning for 2-3 minutes.

Stir through the chicken, Chinese sausage or shredded ham, and cook stirring and turning until everything is piping hot. Stir through 1/2 the drained raisins, 1/2 the toasted almonds and the chilli.

Transfer to a serving plate and and garnish with the remaining almonds, raisins and fresh herbs and sliced egg if desired.