Pay the p-rice for perfect Chinese
Comfort food doesn’t come much more comforting than in the form of special fried rice from the local Chinese takeaway.
The whole experience is magical. That cheap plastic bag melting away in front of your very eyes as the tin foil tray inside it burns away like a big sticky, greasy furnace.
The moment when you remove the lid and get blasted in the face with an almighty smell of gravy and various unidentifiable meats.
And what’s the deal with the big random bit of scrambled egg that gets stuck on the top with a dollop of gravy? Somehow it kind of just works.
It doesn’t take a Michelin starred chef to make it either.
Grab yourself some leftovers from the weekend’s roast, some frozen peas and throw in a few extra ingredients to make your own, slightly less bizarre version of this classic. Feeds four Step one: Prep the rice in advance Boil enough rice for four people in some stock and allow to dry out for a few hours in the fridge. Step two: Cook the veg Finely chop a large onion, a few cloves of garlic, a thumb-sized piece of ginger and some mushrooms.
Add to a large hot pan (preferably a wok) with sesame seed oil and toss around until softened. Remove the ingredients from the pan and set aside. Step three: Cook the meats Chop up any leftover or fresh meat (beef, ham, chicken) into small chunks and heat up in the same pan as you cooked the vegetables.
Season with salt, pepper and a teaspoon of Chinese five spice.
Add a good handful of frozen peas and some sweetcorn to the meat and heat through. Remove the mixture and set aside with the other cooked ingredients. Step four:
The egg. Mix two eggs in a cup and cook until it goes in to the consistency of an omelette in the same pan. Remove and season the egg with salt and pepper. Set aside. Step five:
Bring the dish together Put another good splash of sesame seed oil in to the pan and mix the cold rice around in the pan, loosening it up as you do so. Throw in all the other ingredients that have been set aside and cook on a high temperature until everything is heated right through. Season with a Step six: Plate up the dish Place a generous amount of the rice into a bowl and sprinkle with crushed peanuts, coriander and spring onion. A little squeeze of lime juice on top is a perfect way to finish the dish off.
You can find out more about david’s cooking on his website www.turtledovecatering.com
Rice to see you You don’t need to go to your local takeaway for the perfect fried rice