At the last minute, when all the rice has broken up and everything is piping hot (very important when dealing with pre-cookedrice) break an egg into the pan and stir through
This recipe will also work really well with leftover pork, ham, bacon or pre-cooked prawns. What’s more, by using a pack of ready prepared rice and easy veggies (hardly any chopping
Friedrice is the most popular Indo-Chinese cuisine recipe in the world. ½ cup spring onion whites. There are so many ways that you can try to make friedrice
This step is optional, I was just usingupleftovers, that is after all the point or the exercise. I use all manner of variations of special friedrice to use upleftovers
Ultimately, I wound up with English roast chicken, Thai curry paste and fish sauce, Indian curry paste and rice, Japanese rice wine, Chinese soy sauce and bean sprouts - and some fresh coriander, which just about every country seems to have available, these days
2 cups of cooked rice (make sure it is cold). 1¼ cup of frozen peas. 1Add the carrot , mushrooms and red pepper and fry for a further couple of mins. 1Add the soy sauce, chicken and rice, and using a the back of a the wooden spoon break up any big pieces of rice. 1Then make a hole in the middle of the mixture, spray with a little spray oil and pour in the beaten eggs, stirring the egg continuously until the egg starts to cook and then you can mix it all into the rice
Ingredients150g basmati rice1 large, free-range egglow calorie cooking sprayMethodCook rice according to packet instructionsDrain through a sieve, and set over the pan to allow it to steam away excess moisture for a couple of minutesbeat the eggHeat a wok/frying pan, spray with cooking spray and place the rice in it, making a well in the middle so you can see the bottom of the panPour the egg into the well, move a little of the rice aside to allow the egg to spread out a bitLeave for about 2-3 minutes- just long enough for the egg to 'set'- but not to overcookOnce the egg has solidified, stir it around and through the rice, making sure nothing's stuck to the pan. Additional Info 150g basmati rice
You may also be interested in other Indo-Chinese recipes and here are few. Today's recipe is Indo Chinese friedrice dish which is easy to make and make use of all the leftover veggies, chicken and rice in the cupboard and fridge
Or you could go veggie and fry up some onions, pepper and mushrooms, before adding the rice. I am linking this up to Recipe of the Week and Tasty Tuesdays
1 cup of rice. 12 cups of water. 12-3 tablespoons of coconut aminos (or tamari or light soy sauce). 1⅓ cup of frozen peas (optional). 1spray oilFor my egg friedrice, I always make sure I cook the rice the day before. 1To cook the rice. I add the rice to a lidded saucepan with 2 cups of water and some salt. Turn off heat, leave pan with lid on for 10 mins as the steam trapped underneath will continue to cook the rice, resulting in perfectly cooked rice. 1Chill rice in fridge. 1Spray with spray oil, add rice and break up any large lumps with the back of a wooden spoon. 1Add the coconut aminos (or soy sauce to pan), you need enough just to very lightly coat the grains of rice. 1Add the sesame oil and peas and fry for a couple of minutes,season with salt and black pepper as needed, then push rice to the side of the pan, making a empty circle in the middle. 1Then stir all together into the rice. 1Serve the rice topped with sliced spring onion
Sometimes normal steamed rice is just boring especially when you serve it with dishes with no sauce like grilled meats and steamed vegetables, everything will taste bland unless you change your rice to have some flavour but not over the top like those fancy paella or mixed meat and vegetable friedrice
I’ve seen all sorts of veggie options on over-pricedChristmas lunch menus from local hotels and restaurants, including recently ‘Penne with a tomato and Mediterranean vegetable sauce‘, and ‘Asparagus and sun-dried tomato risotto‘
Finally, dust the rocky road with icing sugar for a festive touch, cut into squares and enjoy. This is a great recipe for usingup all those Christmasleftovers including broken biscuits, Christmas pudding, Christmas cake and the selection box chocolates nobody wants
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