Fried Rice

Don’t you love an unexpected visitor?! At the start of witching hour?! You know, precisely the time you are trying to bath children, prepare dinner, get the kids fed, teeth brushed, stories read…etc etc?! For us, a scheduled 7:30pm put down requires a fair amount of foresight and scheduling, most nights starting at around 4pm with bath time. It might sound overly rigid for some, but I need a schedule at this time of the day! It makes me feel calm and in control, knowing what is (or at least should!) happen next. I find the kids respond well to it as well. It is for this reason that unexpected drop-ins during this time cause me angst. I lose track of my otherwise structured schedule, and my orderly ducks get all out of their row. I forget how to cook, where my kids pyjamas are kept, the house catches on fire, my dog runs away…you get the picture.

That’s precisely what happened to me tonight when the ceiling fixer we had coming over after 6pm to do final sanding of our kitchen ceiling called to say he was running…early. Say, what now?! A tradesman running early?! I don’t know if that has ever happened in the history of the world, but I think I might be one of a select few earth dwellers who have ever been caught off guard by an early tradesman. Given he was going to be dusting up the kitchen with final ceiling finishes I knew I had to get dinner made ASAP so my girls weren’t waiting too long for their food.

I had planned to make this fried rice, adapted from this recipe by Ali from Gimme Some Oven, for dinner and it is just as well as it is soooooo super quick to make. It is actually an awesome Monday night meal, especially if you have had a Sunday night roast the day before. Left over rice, veggies and meat can be fried up with a little garlic, onion, soy and oyster sauce to create a delicious new meal that tastes nothing like rewarmed leftovers. Even if you don’t have leftovers to use up, it is still a quick meal to make – the longest thing to do is to make the rice and let it cool, so if you are starting from scratch, cook the rice first. Using warm rice in your fried rice tends to give a claggy consistency so should be avoided at all costs!

Once you have all your ingredients chopped up, and your rice cooked and cooled, this meal takes only 15 minutes to make. It really is a handy mid week meal, that tastes delicious, is super cheap to make and can be tailored to use whatever meat and veggies you have on hand.


INGREDIENTS

2 tbsp butter
1 cup of long grain rice, cooked and cooled
2 eggs, whisked
4 pieces of short cut bacon, diced
2 carrots, diced
1 cup frozen peas
1 onion, diced
1 clove of garlic, minced
2 spring onions, sliced
2.5 tbsp soy sauce
1.5 tbsp oyster sauce
1 tsp sesame oil

Prep time: 15 minutes (plus cooling time for the rice)
Cook time: 15 minutes
Servings: 4 people

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HOW TO

Cook 1 cup of long grain rice according to packet instructions. Once cooked, spread out over a large dinner plate and pop straight into the fridge to cool as quickly as possible. Stir it around regularly to avoid hot spots. It should take around 30 mins to cool completely.

Whisk eggs in a small bowl.

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Heat 1 tbsp butter in a large wok. Once the butter is melted, pour the egg mixture in and cook until you have scrambled egg. Take the cooked egg out of the wok and set aside.

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Add the second tablespoon of butter into the wok and allow to melt. Once melted add the onion, garlic and bacon and cook until onion is translucent, garlic is fragrant and bacon is starting to crisp up – about 3 minutes.

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Add the carrots, peas and half the spring onions and stir to heat through.

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Add the cooked and cooled rice and fry to get crispy and take on the flavours.

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Add the soy sauce, oyster sauce and sesame oil and stir through. Continue frying up the rice for another 5 minutes at least to ensure it takes on that smokey fried rice flavour. Next return the egg to the wok and stir through.

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And that is it! Serve garnished with your reserved spring onions and a swizzle of Sriracha sauce (if desired). ENJOY!! 💜

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