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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


METHOD:

  • 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,


Emmaline