Fried rice – this simple goodie will save you every time unless your children are Aristotle and Hercules, in which case, they won’t go near it with a ten-foot pole even though they’ve just been crying hungry for the past half hour while you frantically scramble to throw dinner together taking every short cut known to woman-kind. Fussy eaters aside, this is a terrific dish to serve up when you’ve got old rice and random ingredients that you don’t know what to do with.
Here’s how I like to do my fried rice (with hubby’s preferences in the brackets)…
- 2 bowls of rice cooked from the day before (or whatever you have in leftovers)
- 1 tsp sesame oil
- dash of pepper
- 1/2 tsp salt
- 2 tbsp light soy sauce
- 1/2 tbsp concetrated chicken stock
- 2 eggs, beaten
- 1 tsp minced garlic
- 100g of frozen veggies – I like a mix of carrots, peas and corn because they give the fried rice some colour (if hubby is eating, it should be green beans, bean sprouts, or spinach)
- 100g of chopped pork, chicken, beef (whatever’s your fancy)
- 1 chinese sausage, diced (if hubby is eating, I omit this one)
- Break up the rice clumps and mix in sesame oil, pepper, chicken stock and salt.
- Cook the veggies and set aside.
- Fry the garlic with the meat and set aside.
- Pour beaten eggs into the wok and half cook.
- Add in everything else – rice, vegetables, meat and seasoning.
- Mix well over the heat.
The end result looks sort of like this except instead of prawns, it should be pieces of meat. You can add in a few prawns if you fancy but you have to bear in mind that you will have to de-shell them and that takes up extra time and effort.