by Mitchell Jacks
18/01/2013
Ingredients: -
• Sea salt and freshly ground black pepper
• 250g long-grain or basmati rice
• 50g frozen peas
• 2 cloves of garlic
• A thumb-sized piece of fresh ginger
• A small bunch of fresh coriander
• 1 fresh red chilli
• A small bunch of spring onions
• 1 small red pepper
• 100g button mushrooms
• 1 x 225g tin water chestnuts
• 2 large eggs, preferably free-range or organic
• 1 lime
• Groundnut oil
• 2 tablespoons soy sauce
• Sesame oil
Method: -
• Bring a pan of salted water to the boil, add the rice and cook according to the packet instructions or see the Fluffy rice recipe
• Drain the rice in a sieve, run it under a cold tap to cool, then allow to dry out in the fridge
• Get the peas out of the freezer so they start to thaw
• Peel and finely slice the garlic cloves
• Peel and finely chop the ginger
• Pick and roughly chop the coriander leaves, finely chop the stalks
• Halve, deseed and finely chop the chilli
• Trim and finely slice the spring onions
• Halve, deseed and roughly chop the pepper
• Slice the button mushrooms
• Drain and finely slice the water chestnuts
• Crack the eggs into a small bowl and beat well
• Halve the lime
• Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of groundnut oil and swirl it around
• Add the garlic, ginger, coriander stalks and chilli
• Stir and cook for a minute or so until starting to turn golden, then add the spring onions, red pepper and mushrooms
• Stir-fry for 1 to 2 minutes then add the cooled rice, peas and water chestnuts
• Keep stirring and frying for 5 minutes until the rice is warmed through, then add the eggs
• Keep stirring and when the rice is steaming hot and the egg is cooked into strands going through the rice, add a few splashes of soy sauce and a couple of lugs of sesame oil
• Squeeze over the juice from your lime halves and sprinkle over your reserved coriander leaves
• Mix well and take the pan off the heat
• Have a taste and season with salt and pepper or a little extra sesame oil or soy sauce if it needs it
• Serve straight away
• Drain the rice in a sieve, run it under a cold tap to cool, then allow to dry out in the fridge
• Get the peas out of the freezer so they start to thaw
• Peel and finely slice the garlic cloves
• Peel and finely chop the ginger
• Pick and roughly chop the coriander leaves, finely chop the stalks
• Halve, deseed and finely chop the chilli
• Trim and finely slice the spring onions
• Halve, deseed and roughly chop the pepper
• Slice the button mushrooms
• Drain and finely slice the water chestnuts
• Crack the eggs into a small bowl and beat well
• Halve the lime
• Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of groundnut oil and swirl it around
• Add the garlic, ginger, coriander stalks and chilli
• Stir and cook for a minute or so until starting to turn golden, then add the spring onions, red pepper and mushrooms
• Stir-fry for 1 to 2 minutes then add the cooled rice, peas and water chestnuts
• Keep stirring and frying for 5 minutes until the rice is warmed through, then add the eggs
• Keep stirring and when the rice is steaming hot and the egg is cooked into strands going through the rice, add a few splashes of soy sauce and a couple of lugs of sesame oil
• Squeeze over the juice from your lime halves and sprinkle over your reserved coriander leaves
• Mix well and take the pan off the heat
• Have a taste and season with salt and pepper or a little extra sesame oil or soy sauce if it needs it
• Serve straight away
No comments:
Post a Comment