My Singapore-style fried rice
A proper fridge-raid meal
My Singapore-style fried rice
A proper fridge-raid meal
Nutrition per serving
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Calories 528 26%
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Fat 18.4g 26%
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Saturates 3.8g 19%
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Sugars 8.5g 9%
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Salt 1.5g 25%
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Protein 22.2g 44%
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Carbs 72.3g 28%
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Fibre 6.6g -
Of an adult's reference intake
Ingredients
- 150 g brown or basmati rice
- 320 g crunchy veg , such as asparagus, baby corn, broccoli, leek, Chinese, red or white cabbage, pak choi, carrot
- 1 clove of garlic
- 2 cm piece of ginger
- 1 large free-range egg
- olive oil
- 1 chipolata
- 1 rasher of smoked streaky bacon
- 4 fresh or frozen raw peeled prawns
- 1 teaspoon tikka paste
- 1 tablespoon low-salt soy sauce
- 1 teaspoon mixed seeds
- 1 teaspoon chilli jam
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Method
- Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
- Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
- Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
- Put a large non-stick frying pan or wok on a medium-high heat.
- Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
- Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
- Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
- Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
- Add the soy, then toss in the egg ribbons.
- Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!
Tips
Make your own chilli jam using ½ a cup of deseeded chopped fresh chillies, ½ a cup of white wine vinegar, ½ a cup of sugar or apricot jam, and a couple of peeled finely chopped garlic cloves. Simply pop it all in a pan and boil down until thick and syrupy.
EASY SWAPS:
– I would normally use basmati rice in this dish, but you could use one of those packs of cooked rice. Or fine rice noodles would be delicious. Or go for a mixture!
– I went for sausage and bacon here because that’s what I had left in the fridge, but absolutely use ham or smoked meat, which is more classic. This recipe is also great for using up cooked leftover meat, whatever you’ve got.
– Use whatever curry paste you’ve got to hand.
– When it comes to the sprinkle, any seeds will do, sesame, flax, pumpkin or sesame, or you could go for crushed nuts like peanuts or cashews, dry roasted nuts or even some crushed wasabi peas. Get creative!
