Easy Stir Fried Rice

The first top tip with stir fried rice is use rice that has been cooked and cooled. You do need to be careful as rice contains a spore called Bacillus cereus which can survive the cooking process and bacteria can thrive at room temperature. If your rice is not being used straight away, pop it in the fridge and always make sure food is thoroughly reheated.

This will be a quick recipe as it really is very easy but livens up rice, important for someone like me who is not a big fan. I haven’t worked out whether it is the texture or blandness that put me off but adding a few cupboard leftovers certainly helps make it more palatable.

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Meal Planning 21/02/16

I thought it would be interesting to pop up a post with our planned meals so far, usually we stick to it (relatively well) but end up changing a day or two. I am not at home Thursday evening so have not planned beyond Wednesday currently.

Sunday – Chicken in milk – a Jamie Oliver recipe where a whole chicken is oven cooked in a close fitting pot. We had this today and I’ll be writing it up soon.

Monday – Chicken, bacon and mushroom pie, loosely based on a recipe from LoveFoodHateWaste

Tuesday – Chorizo and Butter Bean Stew – a recipe found on Pinterest. You can follow me here.

Wednesday – Pork with mushroom pilaf – no recipe for this one. I fancied a rice dish and I’ve never made a pilaf before so it will be a case of doing some research beforehand and amalgamating several sources of inspiration!

I have not got a far as Friday yet so if anyone has any inspiration, feel free to let me know in the comments below.

Most the dishes above will be getting a write up at some point but I’ll also be trying to fit in some blogging101 homework and writing my recipes down in my blog book so I can remember when what I did when I type them up!

 

 

 

Chilli con Carne

I doubt this recipe has any authenticity to it but it is a dish we enjoy, comfort food in one of its best forms. There was also enough leftovers to turn into a pasta bake the next day.

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Paella

My first proper blog post was loosely linked to paella and the rather nice one my brother in law cooks. There are two issues with his paella, firstly we don’t see him enough to experience it very often and secondly, when we do, the portion size is on the small side!

I experimented with paella a while ago and we really enjoyed it, although I wasn’t keen on the seafood element so we’ve had chicken and chorizo paella ever since. As someone who is not a rice fan, I enjoy this although risotto is still my favourite.

Ingredients:

1 tbsp olive oil
300g chicken, cut in bite size pieces
100g chorizo, cut into chunks
Half of a red pepper, sliced
1 onion , sliced
1-2 garlic cloves, finely chopped
1 tin of chopped tomatoes
200ml hot water
1 tsp smoked paprika

For this recipe I do have a paella pan and would recommend this but, for a first attempt at least, you can also use a wide, heavy frying pan.

Fry off the chicken and chorizo in the oil until the chicken is mostly cooked through. Usually I put mine in an oven tray and into the oven on a low temperature but you can just put it to one side, just make sure it goes back in the paella long enough to cook through.

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Add the onions to the oil, which should now be a slight orange colour from the chorizo, until starting to soften, then add the pepper. Cook for a few minutes before stirring in the garlic. After two minutes stir in the paprika and then the rice.

At this point I give the rice a minute or two before adding the tomatoes, then rinse out the tin with hot water and add this too. Simmer for 15 minutes and stir occasionally.  There is a school of thought that the best bit of a paella is the crispy bit at the bottom if you don’t stir it but neither of us really enjoy that so I stir enough to stop it sticking to the bottom.

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Add the chicken and chorizo back in and simmer for at least 5 minutes until the chicken is cooked through.

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Top tweaks:

Add prawns for the last few minutes
Instead of just hot water, soak some saffron in hot water and add that
Stuff into peppers after the 15 minute simmer and put into an oven to bake (although you may want to leave out the chicken) for 10 minutes
Try pork instead of chicken

Like risotto, paella is quite versatile and will absorb lots of different flavours, please let me know any tweaks or comments below.

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Pork chops and stir fried rice

This is fast food, which is useful when we were home later than planned. It helps that I was using leftover rice from the day before (if you have leftover rice make sure you cool and refrigerate it as soon as possible).

Ingredients

Leftover rice
1 slice bacon, finely sliced
1 red pepper
Handful chopped mushrooms
Handful frozen peas
Splash dark soy sauce
2 eggs (optional)
2 pork chops

First of all, heat oil in the wok and fry the bacon until starting to crisp up, then add the pepper, once softened stir in the mushrooms.
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I used my ceramic grill for the pork (I also overcooked it unfortunately!) which should have taken 5-6 minutes but I left it in longer than I should.

Once the mushrooms are also cooked, stir in peas and allow to heat through for a few minutes before adding the rice. Once warm stir in soy sauce then the eggs (beaten) if wanted. I prefer the Nasi Goreng way of adding egg, which is essentially making and slicing up an omelette to add to the rice.
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Normally I would have flavoured the pork, either with fajita spice mixed with flour or with breadcrumbs but we simply didn’t want to take any more time than necessary!
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