Pay the p-rice for per­fect Chi­nese

Rutherglen Reformer - - Chef’s Corner -

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

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