Special Fried Rice – Your Way

Soooooo erm this may be my new favourite thing for work lunches and easy dinners! I make a basic special fried rice recipe and then let the family customise it how they like! Its really quick to make and is light on pots and pans so no need to worry about washing up AND you can pack it with vegetables!

IMG_1705

Ingredients

Must haves:

2 cups Basmati Rice
Handful Peas
Handful Sweetcorn
1 Tbsp Soy Sauce
2 teaspoons Mirin
2 teaspoons Rice Wine Vinegar
2 cloves of Garlic thinly sliced
3-5 Spring onions sliced

Optional items:

Sliced mushrooms
Handful Small prawns
1 diced Red/Orange/Yellow Pepper
1 tbsp Ketjap Manis
3 Ready cooked Mackerel fillets
2 Salmon fillets cubed and cooked
2 cups Cooked chicken – strips, wings, bashed up thighs 

Handful Coriander
2 eggs, either scrambled or cooked as an omelette and sliced up
Crushed chilli flakes
Sweet Chilli Sauce

Method:

I have a fail-proof fluffy basmati recipe but feel free to use your own if you prefer.

Rinse your rice a few times in cold water if you want it really fluffy or leave it to soak in water for 30 mins. Boil the kettle, heat oil in the pan and throw in your (drained) rice , stir to cover in the oil and let it warm a little. Pour the boiling water over the rice, The water should come about 3cm over your rice. Put a lit on it with a little crack and let it simmer.

It’ll start to hiss once all the water has evaporated – this can take anywhere between 10-15 mins. Take a look at it. If it looks done, turn the heat off, remove the lid and place a tea towel/cloth over the rice and put the lid back on. Leave it for as long as you need to, it’ll keep warm and the towel will soak up excess steam to keep the rice fluffy. If it doesn’t look done, sprinkle on a little more water, put the lid back on and keep checking every 2-5 minutes.

 

The rest is just an assembly job – fry off the garlic, spring onions and any of your selected food items from the optional list that require cooking. I don’t bother with sweetcorn and peas as it takes seconds for them to warm through. Add in your sauces then add your rice to the pan to fry off. Put it all together, decant to a serving bowl and dive in!

Serve with some sweet chilli sauce on the side or some extra Ketjap Manis.

Japanese Salmon, Coconut Rice and Kale

I’m not sure of the health benefits of this one as I can imagine the white rice cooked in coconut milk is probably very bad for you but the fish is spectacular and it is perfect for during the week when time is tight.

Ingredients:
60 ml mirin
50 grams soft light brown sugar
60 ml soy sauce
500 grams salmon, cod, monkfish, mackerel (any fish basically)
2 tablespoons rice wine vinegar
1 – 2 spring onions (halved and shredded into fine strips
400g can of coconut milk
400g can of coconut milk filled with basmati rice (see notes)
400g can of coconut milk filled with boiling water
Curly Kale (green beans, spinach or bok choi also works well)

Method
Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile heat a large non-stick frying pan on the hob.
Cook the salmon in the hot, dry pan for 2 minutes and then turn the salmon over, add the marinade and cook for another 2 minutes.
Remove the salmon, add the rice vinegar to the hot pan, and warm through.
Pour the dark, sweet, salty glaze over the salmon and top with the spring onion

Coconut rice
Pour a can of coconut milk into a pan. Keep the Can!!
Fill the coconut milk can to the top with basmati rice
Pour into the pan of coconut milk
Fill the coconut milk can with boiling water
Pour into the pan
Add salt
Lid on, cook for 15 minutes

Put some Kale in a pan, boil with water for 4 mins and serve

Super simple. Super tasty.