I’m a big fan of leftovers. Half the prep has been done the night before- I mean, what’s not to love? Fried rice is a great way to jam in heaps of wholesome goodies, I swear if there was a dinner version of a lolly scramble- fried rice would be IT.
So, the remaining coconut rice and roasted pumpkin from last nights curry has become beef fried rice.
F R I E D R I C E :
RICE AND STUFF
- 1-2 cloves garlic, crushed
- 1 tsp grated fresh ginger
- chopped vegetables [I used carrots, celery, beans, peas, corn, but let your imagination run rife!]
- about 2 cups of cooked rice [I used medium grain]
- 1 tablespoon of soy sauce
- 500g schnitzel [sliced and soaked in honey soy marinade], but just as delicious with chicken, prawns or without!
- a few rashers bacon, grilled and crunchy and roughly chopped
EGGY GOODNESS [not compulsory, but tastes pretty damn delicious]
- 2 eggs, beaten
- 1 tablespoon soy sauce
MUSHROOMS AND SPINACH [again, not required, but a nice way to include some extra veggies]
- 1 clove garlic, crushed
- Knob of butter or dash of oil
- 10-12 diced mushrooms
- good handful of baby spinach [or the big stuff even silverbeet, just slice it up a bit]
- pile mushrooms and spinach on top of your rice
- sliced radish, cucumber, roasted peanuts, coriander [if you have any], a few of those awesome crunchy noodles
METHOD: [lots of these things you can do in advance, so you can just put your feet up and eat crunchy noodles until 6pm]
Place rice on a shallow tray and cover with a tea towel [just to dry it out and help it stick together]. Clean and chop vegetables and place aside. Crush garlic, grate ginger and place aside in a separate bowl.
Heat a large heavy based frypan over medium heat. Add a dash of oil. Once hot, add your vegies and stir fry for a few minutes until bright and slightly softened, with a few crunchy brown bits in parts. Remove from pan and place aside. Pour half your eggy mix into pan and cook it as you would a pancake. Cook for a couple of minutes each side, then remove. Repeat with remaining egg mixture. Find a chopping board or spare piece of bench and slice this into long, thin strips and add to vegetable bowl. In another pan, turn the heat up to medium-high and cook the beef [bearing in mind it will all be heated through again, so don’t overcook]. Remove and keep warm.
For the spinach and mushrooms: heat butter or oil in a small saucepan, add garlic and brown. Add mushrooms- cook until softened, then add spinach and heat through until wilted.
In your large pan, heat 1 tsp oil and brown the garlic and ginger for 1 minute- then add the rice. You might need to add a bit more oil here, just to stop the rice sticking. Stir continuously so the rice is evenly fried and to stop it sticking to the bottom. Once it looks nice and golden, add the soy sauce and stir through. Finally, add the bacon, meat, egg and vegetables until mixed through and toasty hot. Season as required [although the soy sauce is pretty salty so it really only needs a sprinkling of pepper]. Serve with garnishy things, and eat!
This is not exactly an ‘authentic’ fried rice- but it tastes great and a leftover winner!