Fried Rice? So Nice!

At last! A recipe with more than just vague hints [seriously, we’re on the internet. You should know how to google stew recipes] and some actual directions.

You will need these tools:

1 large cooking container. Woks are great, but you don’t have to have them

1 means of cooking rice. Rice cookers are great, etc. etc.

1 or more handy heat source(s) like a cooktop

1 big sturdy spoon or spatula. Trust me, I mean it when I say sturdy.

Muscular strength.

You will need these ingredients:

Oil - what type is up to you. Experiment with a few if your budget allows.

Rice - about a rice cooker’s worth when cooked.

2 eggs, whisked or beaten.

½ cup peas or dice-cut vegetables

2 grated carrots

soy sauce to taste

herbs and spices to taste

You might also want to include some of these ingredients:

½ cup cashews or peanuts [or both]

½ cup cooked, peeled prawns or shrimp [Other types of seafood are OK]

½ cup other source of protein and iron [minced meat is good, but if you’re a vegetarian, you can put what you like in]

½ cup diced onion

METHOD:

* Cook the rice and set it aside

* Line up all your ingredients by your cooking implement(henceforth dubbed “wok”), because once you start, you can’t stop

* Pour a generous amount of oil into the bottom of your wok and add your herbs and spices. Turn the heat on to medium-high [the high side of medium]

* Wait until the oil flows readily or the herbs start sizzling before you add anything else

* If you’re adding nuts, add the nuts and lightly brown them. Otherwise add the eggs

* Stir like a mad thing. You want small bits of egg all through your rice, so make sure the bits are tiny

* Add your protein(s), followed by the vegetables, saving the grated carrot until later

* When these look cooked, add the carrot and then the rice

* Around now, it gets to be a solid gold bitch to stir (See what I mean about muscular strength and sturdy spoon/spatulas?) but you still have to add the soy sauce

* Serve on its own or as a side to anything.

Fried rice freezes very well - and you MUST pack it away one way or another immediately after cooking. There is a lot of flexibility in this recipe and it suits all tastes.

You get a lot out of a little with this one. Ideal for trimming that food budget!