Life Style: 1 tablespoon olive oil

400 grams (13 ounces) basmati rice

3 eggs

2 bananas, chopped

100 ml vegetable oil

For chilli paste

4 garlic cloves

2 hot red chillies

2 medium sized red chillies

20 grams (3/4 ounces) roasted peanuts

2 1/2 cm (1 inch) piece ginger

1 tablespoon olive oil

2 tbsp light soy sauce

1 tablespoon dark soy sauce

1 tsp sweet chili sauce

1 leek, finely chopped

1 red chilli, finely chopped

1 carrot, julienne

250g pack pak choi

2 green onions, finely chopped

1 lemon, cut into pieces, heat olive oil, add rice. Mix well for 30 seconds and cover with boiling water. Stir once, cover the pan with a lid and cook on medium flame for 10 minutes. Separate the cooked grains with a fork and let them cool.

To make the paste, grind all the ingredients in a pestle and mortar until almost smooth. Keep aside.

Heat 1 tablespoon vegetable oil in a small frying pan over medium heat. Beat the eggs and add them to the pan. Cook gently until set. Remove and let cool. Roll the cooled omelet into a cigar shape and thinly slice into 1 cm (1/2 inch) ribbons. Keep aside. In the same pan, heat the remaining vegetable oil and fry the chopped onions until golden. Drain and pat dry on kitchen towel, adding a pinch of salt while they are still hot. Heat olive oil in a large pan, add the paste and fry quickly. Add the leeks, peppers, carrots and pak choi and stir-fry everything. Add sweet chilli sauce and soy sauce and fry for 30 seconds. Add rice and mix well. When everything is hot, serve immediately with fried onions, green onions, eggs and lemon.