enough dried long grain white rice to fill a measuring jug to 400ml (14fl oz)
2 eggs, beaten
2 tsp sesame oil
2 tbsp ground nut oil
2 tbsp coarsely chopped garlic
175g (6oz) raw prawns, shelled and de-veined, then cut into 1cm (½in) pieces
1 small onion, finely chopped
1 tbsp shrimp paste
225g (8oz) minced pork or beef
1 tbsp light soy sauce
2 tsp dark soy sauce
1 small cucumber, peeled and finely sliced
salt and pepper
At least 2 hours in advance, or the night before, cook the rice according to the packet instructions. Spread it out on a baking sheet and allow it to cool thoroughly, then put it in the fridge until needed.
Combine the eggs with the sesame oil,½ teaspoon of salt and some pepper, then set aside.
Heat a wok or large frying pan over a high heat. Add the oil and, when it is very hot and slightly smoking, add the garlic, prawns, onion, shrimp paste, ½ teaspoon of salt and some pepper. Stir-fry for 2 minutes.
Add the minced pork or beef and stir-fry for 2 minutes.Nowadd the rice and continue to stir-fry for 3 minutes. Next, add the light soy sauce and dark soy sauce and stir-fry for 2 minutes.
Add the egg mixture and stir-fry for another minute. Turn onto a platter, garnish with the sliced cucumber and serve at once.
Now 64, Ken Hom, who resides in France and in Thailand but travels tirelessly all over the world, continues to appear regularly as celebrity chef, write new books and keep an involvement with restaurants worldwide. His BBC TV series: Exploring China: A Culinary Adventure, and accompanying book quickly established themselves as the culinary hits of Summer 2012, and were both award winners in 2013. Shown at the peak viewing time of Sunday night, during the UK’s Olympic year, when no other culinary programme had traditionally been shown, the series attracted an unprecedented number of viewers. Travelling over 15,000 km and with over five weeks of filming in China, Ken said: ‘During filming I learnt and discovered so may new tastes and flavours which continue to inspire my recipes and meals. Part of the joy of filming was going not only to great restaurants, but into real homes, joining in and cooking with the family’. He is currently updating his book ‘Truffes’ (Truffles) first written in 2000. His major project for 2014 is the opening of a Ken Hom restaurant, in February, within the exclusive Copacabana Hotel in Rio de Janeiro, Brazil, in preparation for the Olympics games.
In 2009 he was awarded with an honorary OBE for ‘services to culinary arts’, recognising his achievements and the impressive social and historical impact he made on the way the UK has ‘adopted’ Chinese cuisine, which has now become one of the nation’s favourites. In 2007, he was awarded with an honorary doctorate from Oxford Brookes University for his ‘outstanding success within the international food world’ and to recognise him as one of the world’s most notable chefs with a highly successful career in the media, as an entrepreneur and as a supporter of charity and education. He was then appointed as Founding Patron of Oxford Gastronomica, the Centre for Food, Drink and Culture at Oxford Brookes University.
Since 2008, he has become an ambassador for Action Against Hunger, the humanitarian charity which works in over 40 countries helping families to feed their children and build a sustainable life. www.aahuk.org Ken Hom also tirelessly supports several other charities, including Prostate Cancer UK, www.prostatecanceruk.org raising awareness of the need for early detections. He was diagnosed with prostate cancer in 2010 and has since made a successful and full recovery.
Widely regarded as one the world’s greatest authorities on oriental cooking, he presented a documentary on the origins of noodles, ‘The Noodle Road’. This five part documentary series for KBS (Korean Broadcasting Service) was a huge success when broadcasted in early 2009 and the series has been sold to over 25 countries around the world, winning several awards, including the prestigious Peabody Award in 2010.
Between 2008 and 2013 he fronted a restaurant, Maison Chin, located within the Bandara Hotel in Bangkok, Thailand. It became known as ‘the best new modern Asian cuisine’ restaurant and won a string of awards, including being named by Thailand Tatler ‘one of Thailand’s Best Restaurants 2009.’ The restaurant is currently being relocated, and will become a stand-alone venue.