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A fresh take on traditional fried rice, this dish showcases some Aussie natives beautifully. Peppery, spicy flavours are complemented by the roasty toasty crunch of sweet bush almonds.

You will need

Serves 2

  • 1 tablespoon coconut oil
  • 1 red onion, diced
  • 3 cloves of garlic, finely chopped
  • 1 red chilli, thinly sliced
  • 1 green chilli, thinly sliced
  • 20 bush almonds (can sub 20 regular almonds, roughly chopped)
  • 20 bumpy satinash berries (can sub 20 red currants)
  • 2 hibiscus flowers (optional, but recommended!)
  • 1 cup pre-cooked and refrigerated rice
  • Salt and pepper, to taste
  • 1 stem spring onion, to serve
  • 1 lime, zest and juice

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5 mins to prep

15 mins to cook

  1. Step 1

    Fry the onion, garlic and chilli on high heat in a wok or pan. Before they start taking on colour, add the almonds and fry for a minute, tossing often to keep them from burning.

  2. Step 2

    Squeeze the pips out of the satinash berries and reserve the flesh/skins and juice in a small bowl; then add all the berries to the pan and mix through. Then add your hibiscus flower petals and mix through.

  3. Step 3

    Finally, add the rice and fry for 3 more minutes until the rice is cooked through and the berries have become sweet.

  4. Step 4

    Plate up, and top your fried rice with some chopped spring onion, zest of lime, and a squeeze of lime juice :)

Hot tip!

De-seed the chillies before you throw them in the pan if you don’t want too much heat!

Recipe: Simon Toohey

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