Welcome To Our 1 Man Kitchen

Fried Rice

Cheapskate Meals 49

The Scenario:


When getting take-away food is too expensive or you’d rather not leave the house, nothing beats a good Chinese-inspired recipe. Fried rice is easy, filling, and you can use up your leftovers – perfect for when your Mum’s roast chicken isn’t that good, but she insists you take home the portions you were avoiding at dinner. Change up the ingredients to whatever you have on hand – your key ingredients are rice, egg, onion and soy sauce. The rest depends on what you and your fridge have to offer.

What You Need:


Wok

Spatula

Knife

Chopping board

Bowl

Ingredients To Serve 2:


Oil

1 egg, lightly beaten and seasoned with salt and pepper

1/2 cup onion

1 rasher bacon, chopped.

200 g cooked, chopped meat. You could use pork, shrimp or chicken.

1⁄4 cup carrot (chopped fine)

1⁄2 cup peas

2 cups cooked rice, cold and broken up

2 eschallots (green onions)

1 cup bean sprouts

1 tablespoon light soy sauce

How To Do It:


1. Heat your wok with 1 tablespoon of oil. Add onion and cook until it turns soft. Take it out of the wok and put it aside.

2. Add the chopped bacon and cook until crispy. Remove it and keep it with your other choice of cooked meat.

3. Add 1 tablespoon of oil to the wok. Add the egg, and quickly move the wok until the egg coats the bottom. When the egg gets firm, turn it over and cook the other side. Take it out of the pan and dice it.

4. Add 1 T of oil to the pan. Add the chopped meat, carrots and peas. Stir-fry for a few minutes.

5. Add rice, eschallots and bean sprouts. Stir-fry for about 3 minutes, stirring gently so it mixes well. You could try tossing the rice around the wok, but be prepared to clean up if you misjudge how far to throw it.

6. Add the soy sauce and egg to the rice. Stir-fry for about 1 minute.

Feel free to add more soy sauce if that’s your preferred flavor. If you’d like to get really fancy, you can add a few drops of sesame oil to the rice at the last step. This dish really is better with cold rice – if you don’t have leftovers, spread your cooked rice on a tray and put it in the fridge or freezer until you’re ready to use it. This recipe uses food that might go to waste, and can be prepared in the same amount of time spent getting take-away food - your local shop might start missing a loyal customer.

Tammy is an Australian freelance writer and a self-taught home cook. She has gone from burning toast to being asked to bring things to bake sales, and is fairly sure some of her friends now keep her around just to cook for them. She lives in Brisbane with her husband and two sons, reads far more than is good for her, and specialises in crowd-pleasing food that she cooks at every opportunity.

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