Culture

Good old fried rice. Whilst it’s a simple takeaway staple, it can be surprisingly hard to adequately replicate at home. Therefore, I now impart to you my own tried and true recipe, inspired by my Mama’s version. It’s another great way to use up bits and pieces in the fridge and freezer – I often use frozen mixed veggies and whatever is in the fridge at the time (broccoli, cauliflower, courgettes etc.). You’ll need quite a large pan for this – if you haven’t already, I’d invest in a wok; they really are great for cooking large amounts for hungry flatties. If you want to spice it up a little more, add one deseeded, finely chopped chilli in with the garlic and onion, and a squeeze of lemon or lime juice just before serving. A cup of green tea and a few steamed dumplings are great accompaniments too.

Ingredients (for four):

- 2 cups of cooked basmati or jasmine rice
- 3 cups of water
- 3 free range eggs
- 1/3 cup of milk
- Salt and pepper
- 1 medium sized onion, finely chopped
- 2 spring onions, finely chopped
- 1 cup sliced green beans
- 1 cup sliced button mushrooms
- ½ cup of diced red capsicum
- 2 tbsp vegetable stock powder
- Soy sauce
- Chilli sauce (Sriracha is my pick)
- Oil for cooking

Method:

1. Cook the rice. I find fried rice works best if you use cold cooked rice, so make it well in advance if you can.

2. Heat a tablespoon of oil in a large frying pan/ wok and brown the onion and garlic.

3. Add your vegetables (the frozen ones should go in a little earlier than the fresh) and stir-fry until they have just cooked through. Remove from the pan and set aside.

4. Combine the eggs and milk in a jug and add a little salt and pepper.

5. Heat a little oil in a flat pan (circling to coat the base) and pour in the egg. Flip when only a little liquid remains on top and the outside has cooked. When it is cooked through, remove from the pan and place on a clean chopping board. Dice into small pieces and add to the vegetables.

6. Heat a little more oil in the large pan/ wok and then add in the cooked rice, breaking it up as you go and turning it in from the side of the pan to ensure it all gets heated through.

7. Add the vegetable stock, 3 tablespoons of soy sauce and about a teaspoon of Sriracha, and stir through.

8. Add the vegetables and egg and stir through. Finally, add more soy and Sriracha to taste.