This was meant to be a weekend of cocktails, cooking, eating, frolicking and being rejected by every unattached girl in the SW6 postcode. But, alas, it was not. My housemate and I have been struck down with the dreaded man flu and are still suffering from its affliction. We have done naught but watch TV, use the Playstation 3 to kill bad guys online and watch Megan Fox in Transformers 2.
One thing that had not been hampered was our hunger. Considering none of us wanted to leave the house and would rather stay indoors in our sky sports, duvet cover, Lemsip induced cocoons our weekend was catered by our local Chinese takeaway – Oriental Express – and cooking with what we had left in our adequately stocked cupboards, fridge and freezer. Before you think I stayed in all weekend, I did muster the energy to head down to the local market for a shop and a walk…It started to rain, I had forgotten my umbrella and returned home sodden, defeated and even more miserable.
Fried rice was one of the first dishes my mother taught me, this is my effort using what was found in the kitchen plus a few supplies from the North End Road.
Leftovers Fried Rice
You will need:
300g of cooked rice
100 – 150 g of frozen peas
8 rashers of cooked streaky bacon (the crispier the better) (roughly chopped)
100 – 150g of cooked chicken (roughly chopped)
3 spring onions (roughly chopped)
3 – 4 pieces of garlic (finely chopped)
3cm of ginger (finely chopped)
3 chillies (halved vertically down the middle and chopped into matchstick size pieces)
3 eggs (beaten)
½ a teaspoon of five spice powder (optional)
- Mix the five spice powder into the beaten eggs.
- Heat a couple of teaspoons of groundnut oil in a wok on a medium heat.
- Once the oil is heated make an omelette from the beaten eggs.
- Once cooked, remove the omelette, let it cool, chop into little strips and put to one side.
- Add a little bit more oil into the wok (2 teaspoons worth).
- Fry the garlic and ginger (make sure not to burn).
- After about 30 seconds add bacon, chillies and chicken.
- After a couple minutes of stirring, add the peas and spring onions.
- Stir for a further minute, possibly turning up the heat a little.
- Add the rice and about three or four splashes of sesame oil.
- Stir and mix all the ingredients in the wok.
- Add the egg strips.
- Add soy sauce (as much as you like but about four teaspoons should be enough).
- Sir for another minute or so making sure all the ingredients are mixed.
- Plate up and enjoy!