I love love LOVE fried rice. It's such an easy recipe and is a great way to use up almost expired vegetables, meat and eggs. I try to make my fried rice as healthy and simple as possible. In this recipe I used bacon for my husband's servings and tofu for my own as believe it or not I actually prefer tofu to bacon! (insert gasp!). You could do a mixture of tofu and bacon for your own fried rice, making sure to half the quantities below. You could omit the bacon and/or tofu for egg and/or chicken, beef, prawns, etc. The possible ingredients for fried rice are endless! I try to use as little sauce as possible for my fried rice, as sauce always has either hidden sodium, sugar or both. If you have a good flavour base for your fried rice, you shouldn't need more than a tablespoon of sauce to drizzle over your dish before serving. This recipe is meant to be just a base for you; add and subtract ingredients from there and remember to use those old vegetables at the back of your fridge!
INGREDIENTS
- 200g 97% fat free bacon, chopped into even sized pieces OR 300g firm tofu.
- 1 1/2 cups brown rice
- 1-2 tablespoons sesame oil
- 1 large garlic clove, finely chopped
- 1 teaspoon chilli flakes or 1 small red chilli, finely chopped
- 3 shallots, finely chopped, reserving 1/2 a shallot for serving
- 3-4cm fresh ginger, finely grated
- 200g mushrooms, roughly chopped
- 1/2 medium red capsicum, chopped into even sized pieces
- 1/2 medium green capsicum, chopped into even sized pieces
- 1 medium zucchini (around 150g), chopped into even sized pieces
- 2 small carrots (around 150g), chopped into even sized pieces
- Optional- 2 tablespoons sesame seeds
- Optional- 1 tablespoon sauce of your choosing to serve - such as soy sauce, sweet chilli sauce, kecap manis.
COOKING
1. If using bacon - Dry fry (use no oil) the bacon pieces in a medium fry pan for 3-4 minutes or until cooked, stirring occasionally so that the bacon browns evenly.
1. If using tofu - Place the tofu between two chopping boards or plates with a weight on top (I used a jar of nuts). Raise one end (I placed a small scale underneath one side of the chopping board) and sit for 15 minutes to drain. Once drained, cut into even thin strips.
2. Whilst step 1 or 2 are in progress, add the rice to 4 cups of water in a medium saucepan, covered. Bring to the boil, then simmer, still covered, until all the water is absorbed and the rice is tender.
3. Whilst step 2 is in progress, swirl 1 tablespoon sesame oil in a wok over medium-low heat. Add the garlic, chilli, shallots and ginger and cook, stirring often so that the ingredients do not stick. After 2 minutes add the mushrooms, capsicum, zucchini and carrot and stir well. Place a lid over the vegetables and leave for 4-5 minutes to cook.
4. If using tofu - in a medium pan over medium heat (could reuse the saucepan from step 2), heat 1/2 a tablespoon of sesame oil and swirl to coat. Finely slice the drained tofu, then cook each slice for 2-3 minutes on each side. Remove from heat and place on a plate to rest. Continue to repeat this process with another 1/2 tablespoon of oil until all the tofu pieces are cooked.
5. Add the cooked rice and cooked bacon or tofu into the wok, turning the heat to low. Toss the ingredients in the wok until well combined and warmed through.
Divide in four bowls and top with the remaining chopped shallots. Drizzle 1 tablespoon sauce of your choice on top and stir through.
Serves / 4
Total Prep time / 15 mins / if using tofu, add an extra 15 minutes
Total Cooking time / 20 mins / if using tofu, add another 5 minutes
2. Whilst step 1 or 2 are in progress, add the rice to 4 cups of water in a medium saucepan, covered. Bring to the boil, then simmer, still covered, until all the water is absorbed and the rice is tender.
3. Whilst step 2 is in progress, swirl 1 tablespoon sesame oil in a wok over medium-low heat. Add the garlic, chilli, shallots and ginger and cook, stirring often so that the ingredients do not stick. After 2 minutes add the mushrooms, capsicum, zucchini and carrot and stir well. Place a lid over the vegetables and leave for 4-5 minutes to cook.
4. If using tofu - in a medium pan over medium heat (could reuse the saucepan from step 2), heat 1/2 a tablespoon of sesame oil and swirl to coat. Finely slice the drained tofu, then cook each slice for 2-3 minutes on each side. Remove from heat and place on a plate to rest. Continue to repeat this process with another 1/2 tablespoon of oil until all the tofu pieces are cooked.
5. Add the cooked rice and cooked bacon or tofu into the wok, turning the heat to low. Toss the ingredients in the wok until well combined and warmed through.
Divide in four bowls and top with the remaining chopped shallots. Drizzle 1 tablespoon sauce of your choice on top and stir through.
Serves / 4
Total Prep time / 15 mins / if using tofu, add an extra 15 minutes
Total Cooking time / 20 mins / if using tofu, add another 5 minutes
x PPS
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