So you’re itching for a takeaway this weekend but you either don’t want to spend that much money or maybe you just want to be healthy? When I created this for my regular slot on BBC Leicester, it had very popular interest. I was so pleased how many people loved it. This is my kind of food that I can just grab my wok, my chopsticks and Chinese bowls and cosy up on a chair and devour it with no guilt whatsoever. Not that I do when it comes to food!
Theres lots of flavour in this dish and crammed with veg. Another great thing you will like is if you cook and cool the rice the night before, you can whip this up in about 8 minutes, yes really.
This recipe can be tweaked a little to your taste, a lot of my recipes are, so if you don’t want say the chilli in it then take it out.
Hear me cooking it for Ben’s show on BBC Leicester by clicking this link.
( Serves 2 )
- 1 tbsp of raw coconut oil ( veg or sunflower if not )
- 1 clove of garlic finely chopped
- 1 thumbnail size amount of fresh ginger
- 1 small carrot or half a large carrot sliced thinly ( Julienne )
- 1/2 a red pepper sliced thinly
- 1/2 a yellow pepper sliced thinly
- a handful of sugar snap peas sliced thinly lengthways
- a good handful of edamame beans (soya) frozen and defrosted
- 2 large leaves of spring greens sliced ( or use any greens you can i.e pak choi, kale or chard)
- 12 or more if you require of large prawns ( I used frozen cooked and then defrosted)
- 150g of cooked wild basmati rice and cooled.
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp chilli bean sauce ( widely available in Asian supermarkets ) More if you want more hotness to it.
- a pinch of caster sugar.
- 1 spring onion split in half and sliced thinly
- handful of fresh coriander chopped.
- Fire up your wok and add in your coconut oil, once evaporated and hot add in your peppers, after a minute add in the carrot and stir or toss around the wok.
- Then add in your sugar snap peas and again cook for about another minute.
- By this point pop in your garlic and ginger and allow to cook for a further minute.
- Add in your edamame beans, then spring greens and toss around the wok.
- Then pop in your prawns, stir and then add your sauces and sugar. Allow to cook down for a further minute.
- Add your wild rice and cook for a couple of minutes allowing it to heat through again.
- Finish off with your spring onions and coriander and serve into bowls.
NB* If you have any left over, keep cold for the next day for lunch. Makes a great alternative to a boring sandwich.
There is something I find quite comforting with a fried rice dish. In British takeaways or restaurants we tend to order it as a side dish but I find it a great supper in-itself.
I feel sometimes people are a little unsure and daren’t try to cook Chinese favourites at home but they really are easy to do.
The key to a successful fried rice is to always make sure your rice is cooked and cooled down to cold before frying it in the wok, else hot rice to a hot pan just will stick together. My recipe is done from scratch or you could cook your rice the day before.
I have used King Prawns but you could substitute to Chicken, turkey or Pork.
This is a delicious meal that only takes 15 minutes to do, so is perfect when you need to get food on the table fast. Just don’t forget the chopsticks!
Easy king prawn and egg fried rice:
- 250g Long grain rice
- 2-3 tbsp Rapeseed oil ( can burn quickly, just be careful ) or use vegetable, or groundnut oil
- 2 cloves of garlic finely chopped
- A thumbnail size of fresh Ginger grated
- 2 eggs
- 2-3 Spring onions chopped (save some for on top at the end)
- a few leaves of green pak choi chopped
- tbsp of light soy sauce or superior light ( found in Chinese supermarkets. Mine was from Wang Fung Hong in Leicester )
- tbsp of Oyster sauce ( Wang Fung Hong )
- cracked black pepper to season
- Cook rice to packet instructions. In a sieve or fine colander under cold water rinse the rice until all cold, not sticky and no water at all. Pop aside.
- Heat a little oil in your wok and once hot pop in your scrambled eggs, just folding in the wok until almost cooked, do not scramble vigorously.Then place aside in a bowl.
- Place some oil in your wok again and start to fry off some of your spring onions, pak choi, stir, then add in garlic and ginger for only about 30 seconds.
- Pop in your sauces to your veg, stirring, then add in your Rice, stir or toss all around the wok allowing the sauce to coat your rice. Add in your prawns and cook for a couple of minutes.
- Then stir in your cooked eggs from before, stir and add some pepper to season.
– Once all is perfectly hot, serve into bowls and place on some finely chopped spring onion.
This recipe is the 2nd leftover dish from the Roast Pork Shoulder I did. Technically, the 3rd Pork dish of that week.
By this point, I was starting to suffer! I felt the Pork smell sweating out of me! But I was determined to cook that final dish, So I felt it had to be something I hadn’t cooked for a long while…A very long while even!
I had some double cream to use up and also fancied something with rice that evening. I didn’t want something too creamy mind you. Then it came to me…A lovely Retro Classic, Normally done with Beef but I feel this worked actually better.
Retro style Roast Pork Stroganoff :
(Approximately for 2 people)
– Leftover Roast pork shoulder
– 2 Garlic cloves chopped finely
– 1/2 an onion sliced
– About a 1/4 of a leek, finely sliced width ways
– A very small Sprig of Chopped fresh Rosemary, Thyme, Sage and I used Lemon Thyme, but if you don’t have that you could add a little lemon zest.
– A Small knob of Butter
– Rapeseed oil or olive, whichever you always use.
– 150ml of the leftover gravy from The roast pork shoulder dish (Contact me If you don’t have this, We can think of alternatives)
– 1 Tsp of Smoked Paprika
– 1 Tsp of Chilli Powder
– 1 Tbsp of Dijon mustard.
– 100 ml of Double cream, may need to add a touch more, depending on how creamy you like it.
– Seasoning if it needs it. I only added a touch of cracked Black Pepper.
Add a touch of oil and start to fry the Onion, Leek and Garlic. If a little dry, add the Butter but not too much as the Leftover pork will still contain Fat.
To the Onion and Leek mixture, add your leftover Roast Pork and your Herbs.
By this point, you can add all of the rest of your ingredients, but add a little at a time if you don’t want it to be say, Spicy, salty or creamy.
I served mine with White long Grain Rice. There were also meant to be some steamed Broccoli on there too, but I was so pleased with the taste of this dish…I forgot! Found them in the Pan when I went back for seconds! Whoops!
This Dish I will definitely do again. It was lovely and comforting, cheap as a leftover meal and quick for when you have a busy midweek time doing household chores, picking children up from activities etc…
Just try not to forget the steamed greens like I did!
When Friday nights come upon us, I always find it difficult to know what to cook? Mainly because my Partner travels a fair way from work and also I know that He and I will want a little tipple or two, with it being Friday night. So you begin to wonder, hmmm, I would like takeaway/Friday night food but also something that isn’t too heavy? Am I right or am I right?!
Well… This Friday, just gone…Oh did I accomplish this! Aarrghhh! I still get excited, still thinking about it now! I decided to go down the Carribean cuisine as Its a culture I have never cooked really before so Now is the time! And I have to say …Im hooked with Jonathan Phang’s show at the minute which encouraged me to try my own take at the lovely Fresh, Fruity, spicy amazing cuisine!
I decided to not be too adventurous at first and stick with something I thought could not fail, and it didnt …
Spiced Jerk Chicken with a Coconut infused rice and Sweet Pepper Sauce
For 2 People, maybe a little more! 😉
For the Chicken Marinade:
2 Chicken Breasts ( or you could use Thighs or Drumsticks)
1 tbsp Jerk Seasoning
Fresh Coriander (small handfull)
a good sprig of Fresh thyme taken off the twigs
Red and Green Chillies (half of each) diced finely.
Groundnut oil ( or Sunflower/Vegetable oil with be fine also)
Fresh Garlic 2-3 cloves roughly chopped
Salt and Pepper
Marinate the Chicken for at least two hours, the longer you can, the better.
Sweet Pepper Sauce:
Red, Yellow and Green peppers 1/4 -1/2 of each
2 White onions, could also use red
Chopped Pineapple, I used roughly a quarter of the pineapple
Chopped Tomatoes 1/4 of a tin
Garlic (use plenty, I used 3-4 cloves)
Coconut infused Rice:
I used Basmati rice for this recipe. I tend to use my rice cooker as I then have more room in my kitchen so in rice cookers you don’t put in much water. With the right requirements of water I then added Coconut cream (half a packet).
I roasted the pepper sauce in the oven for just under 10 minutes and then placed the chicken on top with a good ‘ol stir!
And all in all… a very light, fresh, healthy dish that In my eyes is good to eat all year around. Cant wait to experiment more with this one in Summer! 😉
©Chez J9 2013