Firstly, I’m not suggesting using the suspicious looking medical cultures growing in certain fridges, things in pots you thought you might use one day. But the lonely pepper, the two spring onions, the leftover roast chicken you’re not quite sure what to do with, you get the idea, these are ideal for something like this.
This is a great ‘not quite payday’ supper dish as the ingredients can be changed at will depending on what lurks in the vegetable drawer of the fridge. The recipe easily serves three hungry people but there’s often enough leftover to take for lunch the next day. It may not be truly authentic but it’s very tasty and we think, better than average takeaway offerings.
I’ve provided a recipe based on the contents of my fridge that needed using up but adapt as you like. It’s really quick to cook so make sure all the ingredients are chopped before you start cooking.
Ingredients
250g cooked and cooled long grain rice
Vegetable or chicken stock (we use a Knorr chicken stockpot capsule for this)
4 rashers of smoked bacon, chopped into thin strips
1 onion, finely chopped
2 cloves garlic, crushed
2 birds eye chillies, finely chopped
2 cm grated ginger
1 red pepper, 1 yellow pepper
50g peas, defrosted
2 tbsp light soy sauce
1 tbsp dark soy sauce
Few drops of sesame oil
Salt and pepper
3 eggs, whisked and seasoned with salt and pepper
Method
In a small pan with a drop of oil make an omelette, when cooked, set aside.
In a wok or large frying pan heat a little vegetable oil and fry off the bacon.
Once brown add chilli, garlic and ginger and cook for 2 minutes on a high heat.
Add onion and peppers and stir fry for 2 minutes, then add peas and continue to stir fry for another minute or two.
Add cooked rice and mix well. Add both light and dark soy sauce.
Chop up omelette and add to rice mix, stir. Add few drops of sesame oil and season with pepper to taste. Only use salt once tasted as both the stock and the soy will season the dish.
No comments:
Post a Comment