Fried organic black jasmine rice baked in banana leaves with Thai herbs recipe

Ingredients

• 200 g black jasmine rice
• 400 ml water for steaming the black rice
• 80 g cooking oil
• 40 g garlic, chopped
• 4 ea chicken eggs
• 50 g kaffir lime leaves, chopped
• 50 g lemongrass, chopped
• 50 g galangal, chopped
• 50 g shallots, chopped
• 50 g coriander root, chopped
• 5 g salt
• 20 g white sugar
• 10 g white pepper powder
• 20 g lotus seed
• 20 g gingko seed
• 20 g onion, diced

• 4 x 30 cm square banana leaves (1 leaf per person)
• 80 g cucumber
• 4 ea lime wedge
• 20 g crispy shallots

1. Steam the black rice in the water for 30 minutes until cooked.
2. Heat a wok over a high heat, add the oil and heat until very hot.
3. Stir fry the chopped garlic for a few seconds.
4. Break in the eggs and mix very well.
5. Then stir in the rice, add the rest of the ingredients, stir well for another minute.
6. Season to taste.
7. Wrap the warm fried rice with the banana leaf and then bake for 5 minutes at 60°C.
To Serve
8. Transfer to a serving plate and serve immediately, accompanied by pieces of cucumber, lime and crispy shallots.