Monday, December 6, 2010
Recipe: Chilli Egg Fried Rice
This is GORGEAUS. I am such a chinese food addict. I admit, a lot of the time i'm just lazy and i just get a takeaway. But every so often i have a go at making my own chinese/japanese/thai food. Although I hate admitting I got ANYTHING good from working at Wagamamas, but i did get the hang of cooking asian food, how quick it all has to be, and learnt about a fair few foreign ingredients. This is egg fried rice thats been jazzed up! Very comforting.
Chilli Egg Fried Rice (serves 2) 91p per serving
2 tbsp rapeseed or vegetable oil
150g white basmati rice, or 300g leftover cooked rice
2 eggs, beaten
60g diced ham/ leftover gammon
100g frozen peas
1 red chilli, seeded and diced very finely
Handful coriander, finely chopped (plus extra for garnish)
2 tbsp dark soy sauce
1 tbsp mirin
1 tsp rice vinegar
1 tsp toasted sesame oil
1. If not using leftover rice, first of all cook the rice according to packet instructions and set aside. Mix the soy sauce, mirin, rice vinegar and sesame oil, and set aside.
2. Put the oil in a wok and bring to a high heat. Pour in the beaten egg and stir frequently, breaking it up as the egg cooks. Cook for about 2 minutes or until the pieces of egg are beginning to go golden.
3. Add the cooked rice, ham, frozen peas, chilli and coriander and stir fry for 2 more minutes. Add the soy sauce mixture, and stir fry for 1 more minute. Serve with some extra chopped coriander.