Truly, a day doesn’t go by where I don’t crave rice. I can eat it any time, any day, in any guise, but my go-to for a quick and easy dinner is always veggie fried rice. Proper comfort food, I grew up on the stuff. My older brother used to make it for us all for quick Saturday lunches, or my dad would do Chinese ‘fakeout’ nights and whip up a whole Asian spread. I pretty much lived on it through university as it’s cheap, quick, and tasty, and here I am, still damn obsessed. I think fried rice is often considered greasy, unhealthy stodge and it often is when you get it from a takeaway, but when you make it yourself, I’m strongly of the opinion that it can be a healthy, wholesome and satisfying meal (not to mention dirt cheap, f*cking tasty and super fast). This is my new favourite version using the sexiest chili oil known to man and I’ll usually add prawns if we’re having it for dinner.
Laoganma Kohlrabi, Peanut and Tofu Chili Oil (get it here)
1 egg per person
frozen broad beans or soya peas
oil for frying
Cook your rice. I feel like everyone has different methods for preparing rice but my fail-safe method is using just over double the amount of water to brown rice, bringing it to the boil for a couple of minutes, and then turning off the heat and putting the lid on and leaving it to steam-cook for 15 minutes. It’s perfect every time.
Heat a little oil in a frying pan and add the rice. Stir in your greenery/vegetables and the spinach will begin to wilt nicely. Stir in a generous spoonful of the chili oil and a dash of soy to start adding some flavour.
Make a well in the rice mound, and pour your whisked eggs in the hole. Let them begin to cook a bit but before they reach omelette stage, mix in to the rice.
Keep moving it around so nothing sticks and everything is well coated. Stir in another spoon of the chili oil and serve. Totally simple and tasty AF.