By Idris Caldora of The Belfry, Wishaw "This dish has an explosion of flavours and is extremely simple to prepare." Preparation Time: 5 minutes Cooking Time: 15 minutes | Serves 4 For the rice: 250g / 9oz Tilda Pure Basmati Rice 50g / 2oz butter For the stir-fry: 1 tbsp groundnut oil 1 tbsp sesame oil 1 small onion, finely chopped 1 clove garlic, crushed 1 red chilli, de-seeded and sliced 1 small leek, finely sliced 2 medium eggs 3 tbsp sweet soy sauce 2 tbsp oyster sauce Salt and pepper 2 tbsp fresh coriander, finely shredded For the rice: Wash the rice twice and drain. In a heavy saucepan combine the rice and butter with 600ml water. Cover tightly and bring to the boil. Turn the heat down and cook on low for 10 to 13 minutes. Do not disturb during the cooking process. Remove from heat and allow to sit for 5 minutes. For the stir-fry: Pour the oils into a wok or a large frying pan. Add the onions, garlic and chilli and cook until the onions are transparent and lightly browned. Add the leeks and stir-fry for 2 minutes. Beat the eggs and add to the pan, stir continuously to scramble the egg. Once the egg has cooked, add the rice and toss with all the ingredients. Add the soy and oyster sauces and stir to combine. Season to taste and finish with the coriander and shredded spring onions. Tips: If you would like to push the boat out, add a tbsp of ginger to the beaten egg. Add shredded chicken or prawns to the stir-fried vegetables for an extra special version. If time is short use a ready prepared pack of stir-fry vegetables.