Posted in Chicken, Fish, Indian, Thai & Chinese Cuisine, Quick and Easy, Rice, spicy

Tina’s Special Fried Rice

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I love cooking fried rice dishes as they are quick and easy and great for using up all those left overs from the previous day, but it can also be cooked fresh on the day.  Cold cooked rice is the best (to avoid it becoming a sticky mess), so you can either use leftover rice that has been kept in the fridge, or cook your rice on the day, earlier than your planned meal (see Early prep stage).

The joy of this recipe is that you can adapt it to your personal preferences very easily by adding or omitting several ingredients as you wish.  For example; you don’t eat meat, don’t add chicken.  You hate mushrooms, add grated carrots instead, or even try beef or lamb instead of chicken.  The possibilities are numerous. Let me know how you get on.

Ingredients

Early Prep stage

1-2 Chicken breasts

1-2 cups of jasmine rice (uncooked measurement)**

½ cup of black rice (uncooked measurement)

Olive oil

Chicken stock cube

a pinch of salt

*Double amount cups of water to jasmine rice used

Remaining ingredients

1-2 tbsps olive oil (or sesame oil if you can find)

1 onion (finely chopped)

2 spring onions (finely chopped)

2-3 red and green peppers (finely chopped)

A handful of mushrooms (finely chopped)

1 clove of garlic (crushed)

A handful of peas (cooked – I used tinned ones)

400g of prawns (make sure completely defrosted if using frozen)

2 eggs (beaten)

1-2 tsps of Chinese Five Spice

1 tbsp oyster sauce

Hot chilli sauce (optional)

Method

Early Prep stage

Cooking white rice

Put 1 tbsp of olive oil in a saucepan and one chicken stock cube. Heat over a medium heat for 30 seconds before adding the jasmine rice. Stir the rice around in the oil for a couple of minutes, adding a pinch of salt.  Add the required amount of water* and gently stir.  Place the lid on the pan, turn the heat down to the lowest point and allow to cook until all the water has been absorbed or the rice is cooked. (approx 25-30 minutes)

Cooking black rice

Boil approximately a litre of water in the kettle.  Place the black rice in a saucepan, add the water and boil over a low heat until cooked.  **Black rice usually takes a bit longer to cook than white rice.  Strain any excess water and allow to cool.

Cooking the chicken

Place the chicken breast(s) in enough cold water to cover them and cook on the hob over a low heat until cooked through.  Remove from the water, allow to cool then cut into small cubes.

                            ***Keep chicken and rice in the fridge once cooled until needed***

 

Cooking your fried rice dish

You need to put a large, clean bowl next to your cooker.

Place about 1 tablespoon of olive oil in a wok over a medium heat. Toss in the onions, spring onions and peppers and cook for 3-4 minutes. Now add the mushrooms and garlic and cook for a few minutes more.  Remove from the wok and place in the clean bowl.

Without cleaning the wok, add a little more oil and fry the prawns until cooked. Add the prawns to the bowl along with the onion mixture.

Now once again add a little more oil and fry the egg mixture.  Add to the bowl.

Put the oyster sauce and the Chinese five spice in the wok along with the jasmine rice.  Stir continuously over a medium/high heat.

Add the black rice, cooked chicken and peas. Now add all the other ingredients from the bowl and mix well for a few minutes more.

You can add hot chilli sauce, salt and pepper as you prefer.

Serve immediately in large bowls.

Additional information

*1 cup of rice and 2 cups of water

**Alternatively use left over cooked rice from the day before

 

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