Tag Archives: rice

Fried Rice, from leftovers

I’m sitting here shoveling down the leftover fried rice from last night, but the leftovers began the night before. If you like fried rice and never know what to do with leftover roast chicken, read on.

Recipe – Fried Rice à la Meeka

Ingredients*

Leftover roast or braised chicken, meat removed from bones

Leftover cooked rice [boiled or via the absorption method]

1 – 2 rashers of middle bacon [or ham]

1 – 2 eggs

Capsicum, red [diced]

Spring onion [the white part, cleaned and chopped into small pieces] 

Leftover corn on the cob if available [kernels cut off the cob]

Sesame oil [a drop or two]

Soy Sauce [Light or dark]

Peanut oil for frying [it has a light, clean flavour that’s perfect for Chinese dishes, but I use it for everything]

A large wok

An egg slice or some other tool for stir frying the rice

*quantities will depend upon how many people are to be served and how much they like certain ingredients. As a rule of thumb, you’ll need approx. 1.5 – 2 cups of cooked rice for two medium sized people.

Method

Heat a couple of tablespoons of peanut oil in the wok until you can see a ‘heat haze’ rising from the oil.

While the oil is heating:

  • beat the egg[s]
  • cut the rind off the bacon and cut the meat and fat into small cubes/squares.
  • wash and cut the capsicum into small squares.

When the oil is hot, pour the beaten egg into the hot wok and swirl it around to spread it as much as possible [a bit like making a pancake].

When one side of the egg pancake is done, flip it over and cook the other side until it too is golden. Remove from wok and place on a cutting board. Cut into bite sized pieces and set aside.

Next, place the bacon pieces into the remaining oil along with the capsicum. Lower the heat and allow to cook gently until the bacon is nicely coloured but not quite crisp.

If using, add the corn kernels to the bacon and capsicum. Allow to cook gently for a few minutes more. [This is just to heat the corn through as it’s already cooked].

Remove the bacon, capsicum and corn from the oil. You can add it to the cooked egg.

Add a drop or two of sesame oil to the oil remaining in the wok. Don’t throw this oil out as it contains all the lovely flavours of the bacon etc!

Add the cooked rice to the wok and break up the lumps, tossing the rice almost constantly until the grains are nice and loose.

Return the egg, bacon, capsicum and corn to the wok and toss through the rice.

Add the pieces of cooked chicken.

Keep tossing until all the ingredients are heated through again, and the flavour has had a chance to spread through the rice.

Finally, add the chopped spring onions and a slosh of soy sauce to the rice. Do NOT overdo the soy sauce. 1/2 a tablespoon is more than enough at this stage. People can add more later, to suit their own tastes.

Toss the soy and the spring onions for a minute or two until the rice is slightly…beige? It will get a little colour from the soy, but it shouldn’t be brown. That means there’s too much soy!

Serve as is or braise some Chinese vegetables to serve with the rice.

To reheat the next day, place the leftover fried rice in a pot and add 1 tablespoon of water [the water will steam the rice and stop it from burning]. Cover and heat on a very low flame until it’s hot enough.

Bon appetit!

Meeks

 


#Recipe – Stuffed Tomatoes

This is a superb, vegetarian dish by Maria Luisa Taglienti, dating back to 1955. I’m a committed carnivore and not a huge fan of cheese, but even I love this dish. And it’s not hard to make.

Ingredients for the tomatoes

  • 4 large tomatoes, the firmer the better
  • 1/4 cup of rice
  • 6 tablespoons butter, melted
  • 3 tablespoons grated Parmesan cheese
  • 1/2 tablespoon chopped continental parsley
  • 1/3 cup diced cream cheese [Neuchatel or Philadelphia]
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper [white]

Method

Pre-head oven to moderate [just under 180C in a fan bake oven].

Cook the rice in salted water for 10 minutes. It should still be a little hard in the middle. Drain.

Mix the rice with 4 tablespoons of butter, the two cheeses, parsley, salt and pepper. This is your ‘stuffing’.

Take out the core of each tomato, including the seeds/pulp, [and set aside if making the optional sauce]. You should now have 4 ‘cups’.

Sprinkle the inside of each cup with salt and pepper, then stuff with the cheese mix.

Butter a baking dish and place the stuffed tomatoes inside with a knob of butter on top of each one.

Bake for approx. 25 minutes or until golden on top.

Optional green beans and simple tomato sauce

While the tomatoes are baking, lightly fry a small, chopped onion and 2-3 cloves of garlic. When golden and aromatic, add 1 sachet of tomato paste [approx. 1 tablespoon] and the pulp taken from the inside of the tomatoes. Add a pinch of salt, stir and cook on a low heat until the stuffed tomatoes are done.

While the sauce is simmering, top and tail a handful of green beans per person and steam until cooked but still firm.

To serve

Serve the stuffed tomatoes with the steamed green beans, the red sauce and crusty white bread. Enjoy!

Meeks


%d bloggers like this: