After all that elaborate holiday cooking, here’s a super-quick recipe for fried rice. This is my fall-back, failsafe recipe, relying on the kind of food I almost always have in the fridge or store cupboard. The amount to make depends of course on the number of people eating. You could easily halve the recipe.
- 2 cups of cold cooked rice (depending on the number of people eating)
- 1 large onion, diced
- 2 pips garlic, chopped fine
- 1 large carrot. diced finely
- 1 cup of green peas – I usually use frozen peas out of the packet, boiled for about 5 mins
- Couple of slices ham out of the packet, or other processed or cooked meat – if you have a couple of sausages left over, you could dice or slice these into rounds
Fry the onion and garlic till fragrant and soft. Add the carrot and fry till it’s no longer crunchy. Then add your meat to the mix. Sizzle it all around in the pan and mix everything together well. Throw in your cold rice, which you have fluffed up with a fork beforehand to separate the grains. Add Chinese light soy sauce to taste. Add the cooked peas. Taste. Add salt and white pepper to your liking.
For additional interest, you could add some finely chopped coriander leaves and sprinkle over a spoonful of sesame oil – this gives it a “Chinese” aroma. Fried rice is essentially a dish made from leftovers, so there are no strict rules. I find that this mix gives a nice balance of colours and flavours.
This is where the last of our Christmas ham went. It was very special.