Where has time gone? It seems like I haven’t said hi for weeks, even though I was only here last week. I must have been really busy to actually think it’s been that long. I’ve been busy trying new curries, a new savoury bake – not sure about cauliflower in a bake with other vegetables – and I even made some cupcakes! Yes I actually baked and I was very proud of my efforts (as you may or maynot know, I’m not a baker!) It was nephew’s 3rd birthday so I constructed a Digger Cake, which turned out awesome! I’ve been making my dumplings for my family and friends and I enrolled in school. What a week!
Being Winter in Melbourne doesn’t help with time either. The sun doesn’t rise until 7-7.30am and then sets around 5-5.30pm. Occasionally, I’m not sure what to cook and then by the time I decide it’s too late to take photos. When I do get my act together and cook up a dish while it’s still daylight (my husband & I just have to re-heat dinner) I feel the dish/es need some tweaking before I share them with you.
Fried rice is one of those dishes that’s easy to put together and have on the table within half an hour. Fried rice is open to interpretation isn’t it? Some people love making fried rice from last night’s dinner, some people use only specific ingredients, some people – like my sister – make fried rice packed with all the kids favourites, knowing it will be devoured and some people – like myself – like to experiment with fried rice dishes from all over the world.
Am I the only one to have a fascination with the Chinese fried rice from any Chinese restaurant? Why is it that whichever Chinese restaurant you go to, the fried rice always looks and tastes the same? My fried rice tastes really good but I want that perfect restaurant Chinese fried rice! I have tried a couple of times over the past few years to replicate their fried rice, with no recipe, just going by look and taste, with no success. What is it that they put in theirs that makes it taste so good?
I will keep trying as many different fried rice recipes until I come across that ‘one’ special fried rice. And I think I’ve almost found that rice – the flavours were there that’s for sure! Kylie Kwong’s Simple Chinese Cooking Class cookbook is where I got my inspiration for this fried rice. If leaving nothing on the plate was anything to go by, this rice would have to be pretty close to what I’ve been looking for all this time!
TIP 1: No wok? Use a large frypan with a lid. Works just as well but you may incur some mess. (When I didn’t have a wok, that’s all I used and it worked perfectly. I learnt quickly how not to make a mess – practice!)
TIP 2: Nut allergies? Use an oil that has a high smoking point –rice bran or canola oil. If you like vegetable oil, use it.
PREP: 20minutes COOK: 15minutes SERVES: 2 hungry adults or 4 as a side dish
1 cup Basmati rice
1½ cups water
1 teaspoon sea salt
½ tablespoon olive oil
1 tablespoon light soy sauce
1 teaspoon sugar
A pinch sea salt
½ teaspoon sesame oil
MEAT & VEGETABLES:
2 tablespoons peanut oil
2 eggs, whisked with 1 tablespoon water
1 small brown onion, finely diced
2cm piece (1 teaspoon) freshly grated ginger
3 rashers bacon, fat trimmed and sliced thinly
1 tablespoon Shaoxing rice wine (Chinese cooking wine) or dry sherry
1 spring (green) onion, sliced on the diagonal
1 spring (green) onions, sliced on the diagonal
2 birdseye chillies, sliced on the diagonal (optional)
In a medium saucepan add the rice, then water salt & oil. Bring to the boil, covered, on high heat then turn heat to low and simmer for 7 minutes. Remove immediately from the heat and set aside for 7-10 minutes. Separate the rice, gently, with a fork – the perfect fluffy rice every time.
In a small bowl, mix the ingredients together until the sugar is dissolved. Set aside until needed.
MEAT & VEGETABLES:
In another small bowl, whisk the eggs and water.
Heat the one tablespoon of oil in the wok on medium-high heat and add the egg.
When the egg starts to bubble, use a spatula and flip the egg mixture in half (as best you can). s no runny egg.
With the end of the spatula, roughly slice the egg. Set aside in a bowl until needed.
With the other tablespoon of oil, onion, ginger and bacon into the wok, turning the heat to medium.
Fry for 4-5 minutes before adding the rice. Mix together with the sauce and fry for 3 minutes.
Add the rice wine or sherry, spring onions and egg. Combine everything together, stirring once or twice in the next 2 minutes. Remove from heat and serve immediately.
Oh yes please – makes me want to cook some up while I’m writing this recipe! Who wants some?
How exciting, I was featured on Create Bake Make this week! Thank you so much Lauren – I feel privileged and I’m so appreciative! Loving meeting new people with the same passion about food as me! Come on over & join in the party, would love to see you there.
Loving Bake Play Smile’s Fabulous Foodie Fridays party link up #8 – this is another wonderful party to be associated with. Love the new food ideas, inspiration & fabulous foodie friends I meet. Thank you again for a fantastic party. Hope to see you there!
Come join the party – see you at The Weekend Social week #27 with McCallum’s Shamrock Patch and Kitchen Dreaming. Such a great way to share new recipes and meet fellow foodies – thank you for another great party link up.
Just joined Create Bake Make‘s Fabulous Foodie Fridays Party link up #8 – first time here but looking forward to meeting lots of new people and getting some amazing inspiration. Come on past.
As seen on Simple Supper Tuesday #29 linkup party – the party features QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!