Step 1: First bring a pan of water to a simmer and stir in the stock cube.
Step 2: Then cook the rice in the pan as the packet suggests.
Step 4: While the rice cooks prepare the curry sauce.
Step 5: Maysan curry paste needs to be whisked with water.
Step 7: Measure out the correct amount of water to paste.
Step 8: To select the correct amount of paste from the tray I mark the paste along the length and width to signify the amount of water needed. One tray needs 5 pints of water.
Step 9: I mark the paste into 1/6th of a pint blocks.
Step 10: Depending on your needs somewhere between 1/6 and 1/3 a pint worth serves one.
Step 12: Now whisk the egg.
Step 14: Slowly add water to the paste while whisking to prevent lumps.
Step 15: Then set aside for microwaving later.
Step 17: Once the rice is cooked strain it (using a sieve) and put it aside.
Step 18: Add some oil to a wok/pan and a dash of seasame oil.
Step 19: Once the oil is hot add the whisked egg and beat it about with a wooden spoon into small bits.
Step 20: Add the rice and stir to coat it in the remaining oil.
Step 21: If more oil is needed to prevent sticking add a little more seasame.
Step 22: Keep it moving for a few mins making sure it doesn’t stick.
Step 23: Then take it off the heat to put the sauce in the microwave atm it will look waaaayy too runny but it will be fine.
Step 24: Check the sauce every 60 seconds while cooking the rice untill its the right thickness.
Step 25: Once the curry is done chuck a big pinch of msg into the wok and some soy sauce and stir in.