SunGrow

Red Rice with Spinach and Dried Cherries Recipe!

Ingredients:
• 1 1/2 cups SunGrow red rice
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 large white onion, halved and thinly sliced
• Pinch of sugar
• Freshly ground pepper
• 1 1/2 teaspoons grated peeled ginger
• 1/2 cup dried cherries
• 1 10-ounce package baby spinach
• Juice of 1 orange

Directions
1. Combine the red rice, 3 cups water and 1/2 teaspoon salt in a medium saucepan. Cover and bring to a simmer over medium heat. Reduce the heat to medium low and cook until the rice is tender, about 45 minutes. (Drain any excess water.)
2. Meanwhile, heat the olive oil in a large deep skillet over medium-high heat. Add the onion; sprinkle with the sugar and season with salt and pepper. Cook, stirring, until the onion is soft, about 5 minutes. Add the ginger and dried cherries; cook, stirring, until the onion is golden brown, about 7 more minutes.
3. Stir the prepared rice into the onion mixture. Add the baby spinach and orange juice and stir until the spinach is just wilted, about 1 minute. Season with salt and pepper.

Korean purple rice, or huekmi bap (흑미밥), is a popular and healthier rice alternative to plain white rice. It’s purple in color and made by cooking medium grain white rice with some black rice.

Ingredients
• 2 cups SunGrow medium grain white rice
• 2 tablespoons SunGrow black rice
• 2 cups water

Instructions - Using a rice cooker:
• Combine the white and black rice in the rice cooker pot and rinse and drain the rice a few times until the water is clear.
• Add 2 cups of clean water into the pot and level out the rice. Place the pot into the rice cooker and cook the rice according to the rice cooker setting.
• Once the rice cooker is done, let the rice sit for about 5 minutes before opening. Fluff the rice and enjoy!

INGREDIENTS
•400g SunGrow red rice
•200g pomegranate seeds
•100g hazelnuts, toasted and roughly chopped
•3 preserved lemons, finely sliced
•large handful parsley, leaves removed and roughly chopped
•3tbsp red wine vinegar
•4tbsp olive oil

METHOD
1. Place the rice in a pan of boiling water and cook for 25 minutes until it’s cooked but with a little bite. Drain, drizzle with a little oil and allow to cool.
2. When completely cooled, mix with all the other ingredients, season and serve. You can also serve this hot.

Lebanese Beef Pilaf with Chickpeas Recipe!

Ingredients
• 1 tablespoon olive oil
• 1 onion, diced
• 1/2 lb lean ground beef
• 1 teaspoon ground all spice
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 tablespoon butter- optional
• 1 15-ounce can chickpeas rinsed and drained
• 1 cup SunGrow medium-grain rice, rinsed and drained
• 2 1/4 cups water

Instructions
1. In a large pot on medium heat, heat the olive oil and butter. Add the onions and ground beef and season with spices and salt. Cook until the onions are soft and the ground beef is browned, about 8-10 minutes
2. Add the rinsed rice and stir to combine. Pour the water on top. Cover the pot, bring mixture to a boil, reduce heat to low and simmer until rice is cooked through (for about 15-20 minutes).
3. Mix in the chickpeas. Taste and adjust salt if needed.
4. Remove from heat and let it rest for 5 minutes before serving.
5. Fluff the rice with a fork, serve with plain yogurt and enjoy!

INGREDIENTS

1. 4 duck breasts
2. 2 tbsp Thai 7 spice seasoning
3. 100ml of oil
4. 5 banana shallots
5. 10 dried Thai red chillies
6. 5 banana shallots
7. 5 garlic cloves
8. 2 lemongrass sticks
9. 1 k**b of ginger
10. 1 bunch of coriander
11. 1 slice kaffir lime peel, or 2 slices regular lime
12. 1 tsp shrimp paste
13. 1 tsp ground cumin
14. black pepper
15. 250g SunGrow jasmine rice
16. 5 spring onions
17. 400ml of coconut milk
18. 100 ml of water
19. 1 large mango

INSTRUCTIONS:
• Lightly dust the duck breasts with the Thai 7-Spice & leave to marinate for 1 hour in the fridge
• Meanwhile, make the curry paste by simply placing all the ingredients (apart from the coriander leaves) in a blender. Blitz to a rough paste.
• For the crispy shallots, pour the oil into a saucepan & place over a high heat. When the oil is hot, throw in the shallot rounds. They will bubble up immediately. As they bubble, the water will evaporate & the bubbling will slowly begin to die down after about 8 mins or so, the shallots will begin to become golden & crisp. Scoop out with a spoon & allow to drain & cool on kitchen paper. These can now be stored in an airtight container
• Remove the duck breasts from the fridge & allow to come up to room temperature
• Preheat the oven to 180°C. Place the duck breasts skin-side down in a cold frying pan then place over a medium to high heat. This method helps to slowly render the fat out of the duck, crisping up the skin. After 5 mins, flip the breasts & place in the oven to finish cooking -10 mins is good for medium, 15 mins for well done. Once the duck breasts are ready, leave to rest in a warm spot
• While the duck is cooking, prepare the rice by heating a wide saucepan or wok on the hob over a high heat. Add a generous splash of oil & then 4 tbsp of the red curry paste. Stir briskly for a good couple of mins, to cook the paste out
• Add the rice & stir to toast for 1 min. Add the coconut milk & 100 ml of water & cover with a lid. Cook until the rice is tender & the liquid has been absorbed, then stir through the white parts of the spring onions. Remove from the heat & stir through the diced mango. Serve

SunGrow Vegetable oils have high smoke points, making them suitable for various cooking methods like frying, sautéing, baking, and grilling. Their neutral flavour also allows them to be used in a wide range of recipes.

Spicy green curry made with a fresh homemade curry paste. Topped with SunGrow Black Rice

Prep Time 33 minutes
Cook Time 20 minutes
Total Time 53 minutes
Servings 6

INGREDIENTS:
Chicken:
• 1 tablespoon rice vinegar
• 1 teaspoon kosher salt
• 1 tablespoon cornstarch
• 1 egg white
• 3 large boneless skinless chicken breasts, cut into bite size pieces

Curry paste:
• 1 tablespoon whole coriander seeds toasted
• 2 teaspoons whole cumin seeds toasted
• 1 teaspoon whole black peppercorns toasted
• 1 teaspoon kosher salt
• 3 Serrano chiles sliced
• 1/2 cup fresh cilantro
• 2 stalks fresh lemongrass chopped
• 8 garlic cloves minced
• 2 scallions chopped
• 2 tablespoons chopped peeled ginger
• 2 tablespoons fresh lime juice
• zest from 2 limes

Curry:
• 2 cans coconut milk
• 2 cups fresh spinach
• 2 small zucchini sliced
• 1 large green pepper chopped
• 3/4 cup fresh basil roughly chopped
• Serrano chiles for garnish if desires
• 3 cups cooked SunGrowblack rice

Instructions
For the Chicken:
In a medium size mixing bowl mix vinegar, salt, cornstarch, and egg white. Add chicken pieces. Mix well with your hands making sure all of the chicken is completely coated. Set aside to marinate for 30 minutes. Bring a large pot of water to a simmer. Add chicken and cook for about 2 minutes only until the chicken changes color and is no longer pink. Pour into a strainer to drain off water. Set chicken aside.

To make Curry paste:
In a large mortar and pestle or a food processor grind toasted spices and salt. Add remaining ingredients and continue grinding until a paste forms. Paste can be made in advance and refrigerated for up to 2 weeks.

For the Curry Sauce:
Puree 3-5 tablespoons of curry paste with coconut milk and spinach until smooth. Pour into a large pot and bring to a simmer. Add zucchini, green peppers, chicken, and basil. Bring to a low simmer for 7-10 minutes.
Serve with cooked black rice and garnish with slices of Serrano chiles. Serves 4-6

Red rice was used in traditional Chinese medicine to aid digestion. Being a good source of dietary fibre, red rice may help in improving bowel movements and providing relief from constipation. Additionally, red rice is low in fat content and high in protein and fibre; it increases satiety, reduces overeating and may help in better metabolism. This indicates that its consumption may aid the digestive process, relieve constipation and help in weight loss.

Fragrant and flavourful Sri Lankan Rice!

Instructions:

Step 1: In a large saucepan set over medium heat, melt butter. Cook cardamom, cloves, and peppercorns for 2 to 3 mins or until fragrant. Stir in onion, garlic, ginger. Cook, stirring often, for 5 to 6 mins or until tender and starting too lightly brown.

Step 2: Stir in SunGrow Jasmine rice, salt and turmeric. Cook for 1 to 2 mins or until well coated and toasted. Stir in broth and coconut milk; bring to a boil.

Step 3: Reduce heat to low. Cover and cook for 20 to 25 mins or until rice is tender and absorbs most of the liquid. Remove from heat. Let stand, covered, for 5 minutes before fluffing with a fork. Remove spices before serving.

Step 4: Stir in crispy fried onions and cilantro.

Lebanese Rice Pudding – Creamy, sweet and so, so easy to make. This Middle Eastern Rice Pudding recipe also known as Riz Bi Haleeb is classic and comforting. Made in one pot with just a few ingredients, cooked until thick, then served warm or chilled.

Ingredients:
• ½ cup SunGrow medium grain rice
• 1/2 cup water
• 5 cups milk
• ½ cup granulated sugar or cane sugar
• 3 tablespoons cornstarch
• 1 tablespoon rose water or orange blossom
• Crushed pistachios - for garnishing

Instructions:
1. In a medium sized pot, cook the unwashed rice with one cup of water over medium-low heat for about 5-7 minutes, or until all the water is gone.
2. Add the milk (reserve 1/4 cup on the side) and sugar to the pot and mix well.
3. Bring mixture to a boil, whisking continuously to avoid mixture from sticking to the bottom of the pot.
4. Lower heat to low and cook for additional 10 minutes, until rice is cooked through. Stirring occasionally.
5. Add the cornstarch to the ¼ cup of milk reserved on the side and mix to combine. Pour it over the rice and milk mixture, and cook until it thickens, for about 5 more minutes.
6. Remove from heat, stir in rose water.
7. Transfer mixture to serving bowls immediately.
8. Garnish with crushed pistachios. Let it cool at room temperature before serving and enjoy!

😍 🌙

Cooking oil is one of the most reliable tools in a chef’s bag of tricks. The oil can be used in baking, frying and seasoning, among other cooking methods, and is noteworthy for the flavouring it adds to a wide variety of dishes.

Congee is such a comforting dish, real warming, nourishing food. It’s so easy to make, takes next to no effort. On top of that because it’s cooked for such a long time to become a thick porridge, it’s easy to digest so it’s perfect if you’re run down or sick, or just want to warm up with a tasty treat.

Ingredients:
• 100 grams SunGrow black rice
• 1 liter vegetable stock
• 1 piece kombu
• 3 dried sh*take mushroom
• pinch salt
• 1 tablespoon sesame oil
• 2-3 tablespoons tamari or soy sauce
• a pinch of dried seaweed – wakame, arame , dulse are very nice. – rehydrate in cool water for 15 minutes. This will swell up quite a lot once rehydrated.

Directions
1. Soak the black rice overnight. Bring to the boil, turn down and simmer for an hour and a half, stirring frequently to prevent sticking. Add more liquid if the congee becomes too thick, or if you like it a little looser.
2. Drain, rinse and add to a medium pan with your stock, kombu and shiitake mushrooms.
3. Bring to the boil, turn down and simmer for an hour and a half, stirring frequently to prevent sticking. Add more liquid if the congee becomes too thick, or if you like it a little looser.
4, Discard the kombu, take out the sh*take and slice and return or leave the whole . If you don’t like the texture you can discard these with the kombu. Add toppings of your choice! Some topping ideas – Sliced quick fried spring onion, chopped avocado, chilli oil, sesame oil, soy sauce or tamari. Sautéed kale, kimchi, cabbage, tempeh, garlic mushrooms, toasted seeds, roasted cherry tomatoes, aubergine, courgettes, chilli oil.

We wish you a blessed Good Friday. We pray that all your prayers come true 🙏🏼

Ramadan Special: Sholeh zard is a Persian saffron rice pudding with exquisite flavours. Saffron and rosewater make this rice pudding extra special, whether served warm or cold.

Ingredients:
• ½ tsp ground saffron
• 1 cup SunGrow medium grain rice
• 1 ½ cup granulated sugar
• ¼ cup rosewater
• 4 tbsp unsalted butter
• ½ cup slivered almonds

Toppings:
• Cinnamon
• Slivered pistachios
• Slivered almonds
• Edible rosebuds

Instructions
1. Sprinkle the ground saffron over 3 cubes of ice and let it melt at room temperature. This will be your bloomed saffron .
2. Rinse the rice a few times until the water runs clean. Then place it in a large pot and add 8 cups of water. Turn the heat to medium high and bring it to a simmer. Cover and cook on medium for 45 minutes to 1 hour until the rice falls apart and is mushy. The consistency at this point is thicker than soup.
3. Add in the sugar and cook for 20 more minutes on medium for the sugar to dissolve completely. The consistency is going to be smoother.
4. Add the unsalted butter and rosewater. Cook for 10 more minutes.
5. Add the bloomed saffron and slivered almonds. Cook for another 10 minutes. Turn the heat off.
6. Fill serving bowls with sholeh zard and top with cinnamon, slivered pistachios and almonds as well as the edible rosebuds. The dessert will thicken as it cools.

This Butternut Squash Red Rice Pilaf has all the favourites including squash, cranberries, pepitas and a refreshing citrus dressing!

Ingredients:
To cook the Rice
• 1 cup SunGrow Red Rice
• 1 cup Vegetable Stock
• 1 cup Water
• 2 Bay Leaves
• To Roast the Squash
• 1 medium Butternut Squash
• 1 tablespoon Olive Oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper powder

For the Dressing
• ½ inch Ginger (grated)
• ½ cup Orange juice
• 1 teaspoon Lime Juice
• 1 tablespoon Olive Oil
• 1 teaspoon Pepper Powder
• 1 teaspoon Salt

Other add-ins
• 1 medium Onion (cubed)
• ½ tablespoon Olive Oil
• ½ cup Dried Cranberries
• ½ cup Pepitas

Instructions:
1. Preheat the oven to 220ºC. Peel and deseed the butternut squash. Cube them into ½ inch pieces.
2. Arrange them in a baking tray and add the remaining ingredients.
3. Bake for 35 minutes, tossing once in between. The pieces should turn golden brown on the edges and tender to poke with a fork.
4. Cook the red rice as per the package instructions.
5. Boil for 45 minutes till all the liquid is absorbed. Let it stand for 5 minutes and discard the bay leaves.
5. Heat the olive oil and add the onions. Let them caramelise on the sides. Remove.
6. To make the dressing mix together all the dressing ingredients.
7. In a bowl add the red rice, roasted butternut squash, caramelised onions. Add half the dried cranberries and toasted pepitas. Add the ginger dressing and mix well.
8. Top with remaining pepitas and cranberries. Serve warm or at room temperature.
9. The leftovers can be refrigerated for up to 5 days. Gently warm in the microwave before serving.

Quick and easy, vegan bean and rice burritos are a perfect vegetarian dinner idea. This basic recipe includes plenty of Mexican spices, is a great way to use up leftover rice, and can be customized to whatever you have on hand.

Ingredients:
• 2 cups cooked SunGrow medium grain rice
• 2 tablespoons fresh cilantro, chopped
• 2 limes, juiced
• 1/2 medium onion, diced
• 3 to 4 cloves garlic, minced
• 2 tablespoons SunGrow vegetable oil
• 1 (15-ounce) can black beans (or pinto beans), drained
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1 tablespoon hot sauce, or to taste
• Pinch salt, to taste, optional
• 4 (10-inch) large tortillas

Steps:
1. In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
2. In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook for another minute.
3. Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you’d like, but you shouldn’t need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
4. Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
5. Wrap the burritos: Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
6. Cut in half, and serve immediately.

Kimchi Fried Rice with Black Garlic
Servings 4
Ingredients:
• 1 1/2 tablespoon grapeseed or other flavorless oil
• 2 cloves garlic minced
• 4 fresh sh*take mushrooms chopped
• 1 cup kimchi drained and chopped (reserve kimchi juice)
• 4 cups SunGrow black rice cooked according to package directions, grains separated using your fingers
• 1 tablespoon gluten-free Korean red pepper paste gochujang
• 2 teaspoons sesame oil
• 4 fermented garlic cloves sliced
• 2 scallions minced
• 4 eggs
• toasted sesame seeds for garnish

Instructions:
1. Heat oil in a large skillet. Add garlic and mushrooms, and stir until fragrant, about 15 seconds. Add kimchi and saute a minute; add rice, red pepper paste and reserved kimchi juice (~2 tablespoons). Toss well, cooking until rice is warmed through. Add sesame oil, fermented garlic, scallions and toss again. Divide rice among four bowls.
2. Fry eggs and place one egg on top of each rice bowl. Sprinkle with sesame seeds.

May the Year of the Dragon be filled with confidence and courage. Wishing you all prosperity and joy. Happy Chinese New Year.

Lemongrass Infused Thai Blue Rice

Ingredients
• 1 cup SunGrow White Jasmine Rice
• 1 1⁄2 Cups Water
• 15 Butterfly Pea Flowers, Dried, Whole
• 1 Lemongrass Stalk, 2 Tbsp. Whites, Thinly Sliced
• 2 Tbsp Garlic, Minced
• 2 Kaffir Lime Leaves, Thinly Sliced
• Mint For Garnish
• Thai Bird’s Eye Chiles, Sliced, For Garnish
• Green Onion, Sliced, For Garnish
• Salt To Taste

Instructions
1. In a small saucepan, add butterfly pea flowers, lemongrass, and water. Bring to a simmer, turn off heat and steep for 10 mins.
2. Strain and transfer blue water to another saucepan. Add 1 cup of Lundberg Family Farms
3. Organic White Jasmine Rice, minced garlic, kaffir lime leaves, salt to taste, and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer and cook for 15 minutes, let stand for 10 minutes.
4. Add cooked rice to a shallow bowl, top with mint, Thai bird’s eye chiles, and green onion. Enjoy!

How does eating Red Rice help?
1. Promotes weight loss
2. Reduces high cholesterol
3. It helps prevent premature ageing of the skin
4. Helps in better diabetes control due to low glycemic index
5. Rich in essential nutrients like iron, calcium, magnesium, phosphorus, and selenium
6. Maintains healthy bones & teeth and prevents osteoporosis
7. Strengthens digestive system due to high fibre content

Sunflower oil has many health benefits because it is low in saturated fat and high in two types of fatty acids, polyunsaturated fatty acids and monounsaturated fatty acids.

Polyunsaturated fatty acids, or PUFAs, include omega-3s and omega-6s. PUFAs can reduce cholesterol and triglycerides in the blood, especially when substituted for less-healthy fats.

Monounsaturated fatty acids, or MUFAs, also appear in sunflower oil. MUFAs may reduce heart disease.

While sunflower oil has health benefits, you will want to avoid over consuming or using it in unhealthy ways.

Rice lovers, meet your culinary hero! SunGrow Medium grain rice will make your taste buds do a happy dance! 🕺🍚

In this hearty & comforting meal Marinated chicken, mushrooms & slices of Chinese sausage are piled on top of steamed rice and served with a sprinkle of green onions.

Ingredients:
• 2 cups SunGrow Jasmine Rice
• 1 pound boneless chicken thighs cut into 1-2 inch pieces
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine
• 1 tablespoon sesame oil
• 1 tablespoon dark soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1/2 teaspoon ground white pepper
• 1 inch ginger peeled and julienned
• 2 cloves garlic peeled and minced
• 6 dried shiitake mushrooms
• 2 Chinese sausage
• 2 1/2 cups chicken stock or water
• 1 tablespoon vegetable oil
• 2 green onions sliced

Instructions:
1. Rinse the rice in water until the water runs clear. Drain and soak the rice in cold water for 30 minutes.
2. In a large bowl, combine the chicken with the soy sauce, Shaoxing wine, sesame oil, dark soy sauce, cornstarch, salt, sugar, pepper, ginger, and garlic. Allow to rest for 30 minutes.
3. In another bowl, soak the dried mushrooms in warm water until softened, 20-30 mins. Remove any dirt, the stems, and thinly slice.
4. Soak the Lap Cheong in hot water to soften for 10 minutes and remove the waxy coating. Cut diagonally into 1/4 inch thin slices.
5. Transfer the drained rice to the claypot with the chicken stock or water. Bring to a boil over medium heat with the lid on, then reduce heat to low and allow to cook undisturbed for 15 mins. The rice should be nearly tender with most of the liquid evaporated.
6. While the rice is cooking, drizzle the oil over medium heat in a wok or large pan. Once hot, add the marinated chicken and cook, stirring occasionally, until browned on the outside, 1-2 minutes. Stir in the sliced mushrooms and sausages. Cook just until heated through. Remove from heat.
7. Top the rice in the claypot with the chicken mixture, cover, and continue to cook over low heat for another 15 minutes, until the chicken is cooked through and the rice is tender.
8. Stir to combine and serve hot topped with green onions and a drizzle of additional soy/dark soy sauce if desired.

Write a caption... May the true spirit of Christmas shine in your heart and light your path! SunGrow family wishes you a Merry Christmas!

With rich tuna and artichoke, this savoury Tuna and Artichoke Paella makes for a tasty dinner that almost cooks itself. Chop the veggies, heat the oil, pour in the broth, sprinkle with spices and let the rice cook over medium-heat until it absorbs all the goodness and juices of the other recipe components. Don’t forget to choose SunGrow Medium Grain Rice, carefully crafted for Paella and Spanish cuisine.

Step 1:
Heat oil in 10-inch skillet set over medium heat. Cook onion, bell pepper, and garlic for 3 to 5 minutes or until softened. Stir in rice, paprika, saffron, salt, and pepper. Cook for 2 to 3 minutes or until well coated. Stir in tomatoes, broth, and bay leaf; bring to a boil.

Step 2:
Reduce heat to medium-low; cook for 12 to 15 minutes. Stir in green beans and top with tuna and artichokes. Cook for 5 to 10 minutes or until most of the liquid is absorbed, rice is tender, and vegetables and tuna are heated through.

Step 3:
Garnish with parsley and lemon wedges.

Chinese chilli oil is a must-have condiment that's not only great for adding a kick to any dish but can also take any dish to another level! It's mildly spicy, super aromatic with the flavours of fragrant spices, which is perfect for adding a pop to everyday cooking and perfect for anything.

Ingredients:
• 2 cups SunGrow Canola oil (because it’s a neutral oil)
• 1 shallot peeled and halved lengthwise
• 1 inch ginger sliced
• 3 cloves garlic peeled
• 1 stick cinnamon
• 2 bay leaves
• 3 tablespoons sichuan peppercorn
• 3 star anise
• 8 pods green cardamom
• 1 cup Chinese chilli pepper flakes
• 1 teaspoon fine salt

Instructions:
1. Infuse the oil:
Add everything except the Chinese dry chilli peppers into a saucepan (oil, shallot, ginger, garlic, cinnamon, bay leaves, sichuan peppercorns, star anise, and cardamon).
Place the saucepan over medium low heat and bring the temperature of the oil up to 235°F. Keep the oil between 230°F and 240°F. Let the aromatics fry in the oil for 25 to 30 minutes.
*You can also watch the bubbles to help you gauge the temperature of the oil. The dry aromatics should be giving off constant stream of small bubbles. As the shallot fries, the bubble will become more lively, but it should never be violent.*

2. Strain the aromatics:
After 25 to 30 minutes, strain the aromatics out of the oil. The oil should be very fragrant and the shallots and ginger should look golden brown.

3. Make the chilli oil:
Keeping the oil temperature between 230°F and 240°F, add about half of the dry chilli peppers. Gently stir and cook the pepper for 30 seconds to a minute.
Remove the saucepan off of the heat and add the remaining chilli pepper. Gently stir until well combined. Add the salt and give the chilli oil a few more mixes.

4. Cool and store:
Carefully transfer the homemade chilli oil into a sterilised jar. Let the oil cool completely before covering. Store in a cool, dry place and use when needed.

INGREDIENTS:
• 2 cups SunGrow red rice
• 4 cups water
• 1/2 cup bell peppers thinly sliced
• 1 carrot thinly sliced
• 1/2 cup green peas frozen or fresh
• 2 onions thinly sliced
• 2 teaspoons galangal or ginger minced
• 1 teaspoon garlic minced
• 3 Thai green chilies finely chopped
• 3 stalks lemongrass
• 5 kaffir lime leaves
• 1 1/2 tablespoons SunGrow sunflower oil
• 2 tablespoons soy sauce or more to taste
• 3 eggs optional, can be skipped for a vegan recipe
• cilantro for garnish
• lime wedges to serve

INSTRUCTIONS:
1. Peel the outer layer of the lemongrass stalks. Chop them into 2-inch pieces with diagonal cuts.
2. Lightly smash them with the flat part of your knife.
3. Break the kaffir lime leaves into individual lobes (they are double-lobed leaves).
4. Add the lemongrass pieces and the kaffir lime leaves to water in a deep stock pot and bring it to a boil.
5. Add the red rice and bring it to a boil again on high heat. Simmer for 20 to 25 minutes until cooked thoroughly but not mushy (note 3).
6. Drain the rice in a colander. Remove the lemongrass stalks and the lime leaves.
7. Spread the drained red rice on a large tray or plate and allow it to cool.
8. Once cooled, keep the tray of rice in the refrigerator for 20 minutes or freezer for 10 minutes.
9. This will help remove extra moisture from the rice to give you the best fried rice.
10. Mince galangal (or ginger) and garlic. Slice the onions, bell peppers and carrot. Boil the green peas & keep aside.
11. Heat the oil in a large pan or wok on high flame, add the minced galangal and garlic and stir-fry until you get an aroma, but not browned.
12. Add the onions and chili. Stir-fry until translucent.
13. Stir in the grated carrots, cooked peas & soy sauce. Stir-fry for 5 minutes before adding the rice.
14. Fry for 5 more minutes & turn off the heat.
15. If you're using eggs, beat them with a few dashes of salt and pepper.
16. Make space in the middle of the pan by moving the vegetables to the sides. Add the eggs and scramble them until set.
17. Mix in the rice when the eggs are done and stir well. Turn off the heat.
18. Garnish with chopped cilantro or green onions & serve with lime wedges.