Trying to find time to cook when you have a baby can be quite taxing. I’ve found I now try to make double the amount of something, and put half in the freezer. I made a double batch of the lentil loaf yesterday and I’m looking forward to an easy go of dinner for a couple of weeks!
This special fried rice is an economical take on the perennial favourite Chinese take-away.
The budget-busting key to this, is frozen vegetables. I buy the broccoli-cauliflower-carrot mix in 1kg bags, and separate them, so they’re more usable – I tend to find them good as ingredients, but not so good as a side dish! Just get all the veg out of the freezer in the morning before you go to work; they’ll be defrosted beautifully by the time you get home, and throw in a wok. I tend to split the florets of broccoli and cauliflower down a little further so they’re more bitesize.
100g cooked chicken, pork or beef
150g rice (dry weight), cooked and cooled
50g frozen broccoli
50g frozen carrots
50g frozen cauliflower
50g frozen peas
50g frozen/tinned sweetcorn
2 spring onions, roughly chopped
1 garlic clove
2-3 tbsp soy sauce or oyster sauce
1 egg, beaten with a tablespoon of water
1. Microwave the egg in a ramekin for 90 seconds on medium. Turn it over, and microwave for a further 30 seconds. Leave to cool before chopping into half centimetre dice.
2. Heat a wok or large saucepan to a medium high heat, and add the vegetables, garlic and egg. Stir-fry for a few minutes until the vegetables are hot and then add the rice and soy or oyster sauce.
3. Stir-fry for a few minutes longer until the rice is heated through and the sauce is even distributed.
4. Serve hot with extra sauce or chilli sauce is desired. Makes two large portions.