Step 1

Heat a tablespoon of oil in the wok until hot and stir-fry the raw peanuts for a few minutes until dark brown, then transfer to a dish.

Step 2

Add another tablespoon of oil to the wok and stir-fry the onion for five minutes or so until dark brown and crispy, then transfer to a dish.

Step 3

Pluck the cooked potatoes from Massaman curry, chop into small cubes of around 1.5cm in diameter, add two tablespoons of oil to the wok, heat until very hot then shallow fry the potatoes until golden-brown and crunchy, then drain the oil off and transfer to a plate.

Step 4

Pull the pieces of meat from the Massaman, chop into 1.5cm cubes, and transfer to the wok along with any leftover Massaman curry sauce and quickly stir-fry until warm.

Step 5

Add the steamed jasmine rice, combine well, ensuring the rice is separated by carefully breaking apart any clumps of rice with a wooden spoon, then stir-fry until all of the rice is coated in the Massaman curry.

Step 6

Turn the heat down to low, add the fried onion and half the peanuts, and stir-fry to well-combine.

Step 7

Taste the rice and season if needed with salt and dried spices as per the ingredients list. For a full-flavoured fried rice, use all the dried spices recommended; for lighter flavour, use half. If you’re unsure, combine the dried spices in a spice/salt shaker and sprinkle on a little at a time. Stir-fry one last time to combine, then taste and adjust the seasoning again if necessary.

Step 8

Transfer to a serving bowl, spread the crunchy potatoes on top, sprinkle on the rest of the peanuts, crunchy shallots, and fresh coriander, and serve immediately.