Culpeper House

Here Lives A Man with a Pan

Main CourseSides

Special Fried Rice

Toby

Ingredients

  • Veg from fridge, most work, varied colours benefits end look. Here, for 4, used:
    • 1/2 red pepper, finely diced
    • 1 pak Choi, top half left as leaves, bottom half sliced
    • 4 florets of broccoli, chopped down to small distinct pieces,
    • 1 carrot, finely diced
  • 1 chunk ginger, very finely chopped
  • 1 clove garlic, very finely chopped
  • 2tsp Char Siu sauce
  • 1tsp Crispy Chilli in Oil
  • 300g (dry) jasmine rice
  • 3 eggs

Method

Cook jasmine rice as directed on packaging. (In this case: add 450g water, boil gently / covered for 11 minutes, and then leaving covered, leave to rest for 10mins). Once cooked, allow to cool fully. It’s best to do this stage the night before!

Make the egg fried rice first by breaking and whisking with chopsticks, 3 eggs in large mixing bowl. When the eggs are mixed, add the cooled rice to the bowl and mix thoroughly by hand. Literally!

Once mixed, add to a searingly hot wok and spread out the rice. Over time (probably 5min) continue to work and turn the rice until the rice becomes separate. When complete, remove rice from the wok.

Stir fry the vegetables (and/or protein, if adding) in the usual order and cook, adding a little vegetable oil to stop things sticking.

Add rice back into the wok and turn. Add 2tsp Char Siu sauce and 1tsp crispy chilli sauce. Keep turning, until fully cooked. Serve, with soy etc!