- 250 grams parboiled rice
- 600 grams water
- A pinch of salt
- 1 tablespoon sesame oil
- 4 tablespoons olive oil
- 1 small carrot cut into very thin slices
- 250 grams sweet corn (1 tin)
- 170 grams Safcol spicy squid (1 tin)
- Salt, pepper
Cook the rice in the salted water and leave aside to cool.
In a deep nonstick skillet or wok, heat the sesame oil and olive oil over medium -high heat. Put the chopped carrot and saute for 2′ – 3′. Then add the corn and cook for another 1′ – 2 ‘. Add the cooked rice , salt and pepper and stir frequently for another 2’ – 3 ‘.
Add in the pan, the spicy squid and its sauce, stir well and serve immediately.