RECIPE: Garlicky Fried Rice
I think the Chinese in me just can't resist some fried rice. To me it's one of my favourite comfort foods and I must treat myself to this every week (along with the many other things I like to 'treat' myself to!).
This is my basic recipe, but it does change rather regularly depending on what vegetables I have lying around.
Also, as a bit of a side note, I find fried rice always works better with rice that has been made the day before and refrigerated. If I make it just before I fry it, it tends to go a bit 'claggy'. Therefore, I tend to be organised and have some rice ready made the day beforehand so it's good to go when needed. Or, you could just buy pre-cooked rice in a sachet too.
WHAT YOU WILL NEED:
1 tsp garlic oil
1 tsp chilli oil (if you can get the one infused with shrimp shells)
1 clove of garlic
1-2 spring onions finely chopped
large handful of frozen peas
3-4 stalks of tenderstem broccoli diced (or fine beans/mange tout/sugar snap peas also work really well here)
1/2 tbsp teriyaki sauce
1/2 tbsp sweet chilli sauce
1/2 tbsp oyster sauce
1 bowl of cooked rice
1 egg beaten
In a cold pan, add both the oils and then mince in the garlic clove.
Turn on the heat and then add the chopped spring onions
Fry for a couple of minutes until the onions begin to soften and then add the broccoli
Fry again for a further couple of minutes and then add the peas
After another couple of minutes, add the rice using your hands to break it up as you go.
Continue to fry the rice and the vegetables together until the rice has started to break up (I like to use chopsticks to do this)
Add all the sauces and continue to fry and mix well.
Finally, make little wells around the rice and add a drop of egg into the 'well'. Let it set for a few seconds and then stir the rice. Continue to do this until all the egg has been used up
Once the egg is all cooked, turn the heat up high and allow the rice to 'crisp' up slightly for a few seconds before turning it over in the pan and doing it again to brown it
Serve immediately with a large spoon, maybe a handful of chopped coriander and chilli sauce for an extra zing
I really love this, in fact I look forwards to this so much. Just be aware, it is rather on the garlicky side, so maybe not 'first date' material!
Thanks so much for reading,