Average: 3.7 (3 votes)


1 tbsp butter
3 tbsp olive oil
1 onion, roughly chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
4 cups cooked Basmati rice
6 hard-boiled eggs, quartered
360g ham or other smoked meat, shredded
2 tbsp lemon juice
1 1/2 tbsp fish sauce
1 cup roughly chopped parsley
1/2 cup fresh coriander leaves
Freshly cracked black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat the butter in a deep, heavy-based pot. Add the onions, coriander, cumin, turmeric and oil, and fry until golden and fragrant. Add the cooked Basmati rice and stir to coat. Fold through the ham and eggs, and then season with the lemon juice and fish sauce. Stir through the parsley and coriander and season with freshly cracked black pepper.

This recipe comes courtesy of Sophie Zalokar of Slow Food Southern Forests.