Archive for the ‘Chinese Style’ Category

(serves 4)

150g long grain rice (paella rice)
3 eggs scrambled
2 tbsp veg oil
2 garlic cloves crushed
4 spring onions chopped
125g petit pois
1 tbsp soy sauce
(optional – 50g prawns or 100g small diced cooked chicken)

Cook rice in boiling water for 10-12mins until almost cooked but not soft, drain well and rinse in cool water.
Reserve
Heat oil in wok, add garlic/spring onions/peas/ (prawn/chicken options) , saute for 1-2mins stirring ocassionaly.
Stir the rice into the wok mixture, mix well, add eggs/soy sauce, stir to mix well, serve.

(serves 4)

350g long grain rice or paella rice
1tsp turmeric
2 tbsp veg oil
150g bean sprouts
350g s/l chicken breasts sliced
1 med red pepper sliced
1 med green pepper sliced
1 green chilli finely sliced
1 med carrot coarsely grated
6 spring onions sliced
2 tbsp soy sauce

cook rice/turmeric in boiling water for 10mins until tender, drain well, press out excess water with,paper towels.
To wok, add oil, heat, add chicken and stir-fry over high heat until chicken just starts to go golden.
Add peppers/chilli stir-fry for 2-3mins.
Add rice little at a time tossing well, add carrot/bean sprouts/spring onions and stir-fry for 2mins.
Drizzle with soy sauce and mix well.
Serve.

(serves 4)

150g long grain rice
2 tbsp veg oil
2 eggs beaten
2 garlic cloves crushed
75g cooked peas
1 tsp grated fresh ginger
3 spring onions sliced
150g bean sprouts
225g shredded ham
150g cooked peeled prawns
2 tbsp light soy sauce

Cook rice in saucepan 15min, drain well, rinse in cold water, drain thoroughly.
In preheated wok heat 1 tsp oil, add eggs/1 tsp oil, tilt the wok to ensure egg covers base to make thin pancake.
Cook until lightly browned, flip over, cook 1min, remove from wok, allow to cool.
Heat remaining oil in wok, add garlic/ginger, stir-fry 30secs.
Add spring onion/peas/bean sprouts/ham/prawns, stir-fry 2min, stir in soy sauce/rice cook 2min.
Transfer to warmed serving bowls.
Roll up the egg pancake, slice thinly.
Place on top of rice, serve.

(serves 4)

150g long grain rice or paella rice
2 tbsp peanut oil
125g canned white crab meat drained
1 leek sliced
150g bean sprouts
2 eggs beaten
2 tbsp lime juice
1 tbsp light soy sauce
1 tsp sesame oil

Cook rice in saucepan 15min, drain well, rinse in cold water, drain thoroughly.
Heat peanut oil in pre-heated wok, add crab/leek/bean sprouts, stir-fry 2-3min, remove mix, reserve.
Add eggs to wok, cook stirring occasionally 2-3min until starting to set.
Stir crab mix into the eggs.
Add soy/lime juice, cook 1min stirring to combine.
Sprinkle with sesame oil, serve.