CHINESE FRIED RICE...

At the close of work yesterday i was on my way to a Chinese restaurant for some take out for dinner, half way there i changed my mind and headed home as i already had all the ingredients i needed in my fridge and i could whip it up in a little more than the time i would have to wait for it.

1 Cup basmati rice

1 Egg

250grm Boneless chicken breast

Seafood mix

1 Carrot

1 Green Pepper

1/2 Red bell pepper

1/2 Cup white wine

1/2 Teaspoon Oriental 5 Spice

1/2 Cup Chinese cooking wine

Olive oil

1 Tablespoon soy sauce

Sliced mushrooms

Spring onions

Garlic and ginger - peeled and grated

1 Teaspoon oriental 5 spice

1 Knorr cube

A pinch of curry

Salt and pepper

To get that single, non-sticky rice grain effect, cook your rice the night before and refrigerate or cook first, strain hot water and rinse the rice with cold water, drain completely, fluff up with a fork and pop in the fridge/freezer while you prep and cook the other parts of the meal. Basmati rice should not cook for more than 10 - 15 minutes.

With your rice literally chilling out in the fridge, chop or slice your vegetables and chicken as you please and set aside.

Get out your wok/pot/pan and add 1 tablespoon of oil and break in your egg and stir vigorously so it breaks up into pieces as it cooks. Transfer into a plate and set aside. Rinse out wok and set it back on the heat.

This time add the chicken and seafood for 3 minute their stir fry. Season with garlic, ginger, oriental 5 spice, a pinch of curry, salt, pepper and knorr. When the chicken is cooked on all sides and the shrimps are nice and pink, transfer on to another plate and set aside.

You need not wash your wok this time, just add a teaspoon of olive oil and add the veggies. Use then to wipe up every bit of spice left over from the chicken and seafood and set aside. Shouldn't be in the pan for more than a minute.

Now wash your wok for the last time, tedious i know. Add another 2 - 3 tablespoons of olive oil into the wok and allow to heat up. Get your rice out and add it to the pan, stirring gently so that the rice is properly coated and leave it for another 3 - 5 minutes. Add your white wine, Chinese cooking wine and soy sauce, mix properly and let it cook and absorb all the liquid for another 3 minutes.

Add chicken and seafood mix in first, mix. Eggs, mix more delicately, then veggies. Taste for seasoning.

Isn't that Chinese made easy???
:)