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02:47 pm: recipe

Note this recipe is quantity-free. If I am catering for Bab5 (which tends to get 6-8 people), I will use maybe 500g (dry) of rice, and 500g of chicken, which will feed everyone with seconds.

1. boil some rice in water for 10 minutes, so as to be edible.
2. leave it to dry out for as long as possible (30 mins minimum, a couple of hours seems good).
3. meanwhile, grill some chicken. tear the chicken into shreds.
4. beat some eggs. I use about 1 large egg per 100 grams (uncooked) rice. To this add toasted sesame oil, maybe a half teaspoon per egg.
5. heat a wok/frying pan, with oil. medium heat. once it is hot enough, put the rice in.
6. keep stirring the rice around.
7. after a couple of minutes, clear part of the pan and introduce half the egg bit. let it start to coagulate a bit first, and then stir this into the rice.
8. do again with the rest of the egg. these steps should take a couple of minutes.
9. introduce the chicken bits
10. introduce some soy sauce, couple of tablespoons worth, possibly, while continuing to stir round for another minute or two
11. done.

If I stick to this it seems to come out OK. If the rice is too wet (either through overcooking or through not being left to dry for long enough), it causes problems; and the one time I actually properly screwed it up I was using an electric hob and didn't realise quite how hot it was, leading to burning.

It is possible to insert other things at step 9, obviously, or nothing at all. We tried random vegetable bits once, that worked quite well, I am told.



[User Picture]
Date:December 30th, 2010 03:11 pm (UTC)
I do something like this too. I usually add a little soy sauce at step 4, sometimes also sweet chilli sauce, and chinese fivespice.

I usually use peppers, maybe mushrooms for the veg. Mange tout and peas work well also, but i tend to find that mange tous and mini sweetcorn is too expensive (and not very ethical).
Date:December 30th, 2010 08:19 pm (UTC)
Will add it to my recipe file!
Date:December 30th, 2010 09:56 pm (UTC)
I did fried rice recently as I had a couple of slices of bacon left over.
Stuck the cooked rice in a cake tin and buried it in the snow as that was colder than the fridge so quicker.
Hmm just watching Toast, the Nigel Slater bio drama. Do you think using the greatest hits of Dusty Springfield for the soundtrack is unsubtle,unimaginative or down right rude ?
[User Picture]
Date:December 30th, 2010 11:43 pm (UTC)
I prefer rice to be steamed - as in, boiled in the right amount of water so that there is none left at the end of the cooking.

And fried rice is usually made with leftovers in our house - leftover rice works really well. Then whatever is available, chopped smaller if necessary. Fry in a little oil, fairly hot. Crack an egg over it, stir it through rapidly to coat the rice and stuff before it starts to cook (I sometimes sort of heap the rice up and make a dip in the top to crack the egg in so it doesn't hit the pan first, so the opposite of your technique). Plenty of ground pepper, I usually add garlic too. And soy sauce near the end. Let it sit in the pan long enough to go a burnt underneath.

Sesame oil sounds like a good idea, I will try it next time. I find that you can experiment lots, it is always a meal made from whatever we have.
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