Experiment in fried rice

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Immediately after deciding to start a blog, within the next day or so, I got ridiculously sick. I’ve hardly eaten for a week. I’ve been on antibiotics twice this month, it’s somewhat ridiculous. Therefore, last night I decided to make myself some healthy fried rice. Emphasis on the healthy and a lot less of the fried in cooking it. A quick look on recipe sites for common ingredients, a chat to my brother about what his girlfriend puts in hers, and off I went to the shops for the extra vegetables. I came home with shallots, capsicum, soy sauce and a pack of mini meat pies in case it was a spectacular disaster.

I decided not to follow a recipe, just wing it and hope for the best. It turned out amazingly delicious, and very filling. I forgot to take a picture at dinner, so here it is in a container for lunch at work today.

Healthy fried rice

Two cups brown rice, uncooked
Two to three cloves garlic
Teaspoon-ish of ginger
One small onion
Four rashers short cut bacon
One small carrot
One fifth of a capsicum
Roughly ½ to 1 cup frozen peas and corn
One leaf stick thing of shallots
Soy sauce
Spray oil

1. Start cooking the brown rice in a rice cooker with the appropriate amount of water. While it cooks, you prepare/cook everything else. Brown rice takes ages.

2. Spray some cooking oil into a large frying pan, on a medium heat, be a little generous, it’s all the oil you’ll be using. This is healthy you know!

3. Peel the onion, carrot, garlic and ginger. Crush or dice the garlic and ginger, and start cooking it in the frypan. Dice the onion, and put this in to cook as well. In between chopping, stir your pan occassionally to make sure everything doesn’t burn and stays nice. Cut the carrot however you like, I just did ordinary slices of circle shapes.

4. Dice the bacon, I stacked mine up and cut them all at once. When the onion is reasonably soft, add the bacon and stir to get the flavours mixing together. Put the carrots on to start cooking in a small saucepan.

5. Dice your capsicum and chop up your shallots. They get to sit on the chopping board until the rice has cooked.Keep an eye on the carrots and when they’re just cooked, drain them. You don’t want them too soft because they’ll still cook a little more in the pan.

6. When the rice is cooked, scoop it all into the frying pan. Stir the bacon/garlic/ginger/onion through the rice. When this is done, add the frozen peas and corn and stir through as well. When they warm up, add the capsicum and carrot. Pour some soy sauce over the whole mixture, I didn’t use measurements so I’d guess a couple of tablespoons? Stir that through and add more for taste if you need it.

7. The shallot goes in right at the end, so keep mixing and stirring your rice. Eat a pea every now and then to test if it’s ready or not. When the peas are cooked, you’re good to go. Add the shallots, stir them through, and in the stirring process thats enough time for them to cook. Once it’s all stirred through, it’s ready to serve and eat!

This makes about 3-4 bowls worth of rice, and you can just eat the rice as a meal. I did last night! I’m thinking about adding some chicken next time for extra protein, perhaps a little sweet chili sauce or other sauces for flavour. Either way, it was delicious and I’ll definitely make this again.

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