I know a did a previous blog post a while ago on egg fried rice with some broccoli and sweetcorn, but I really couldn’t resist doing another post with some colourful veg! This time I used peppers and also added a few other things to make it a wonderfully warming winter meal that you can make in no time at all.
First I prepared the colour array of peppers by slicing them into quite thin strips (similar to julienne prep) and then turning then and cutting again almost into small cubes. This way they hardly need any cooking and will still retain a crunch providing some contrast to the rice.
Now onto the actual cooking. I added a few finely chopped shallots into a hot oiled pan just to give a bit more flavour. After a while, add in the cold rice to warm through and allow it to become a bit crisp. Make sure you break up any large chunks and turn it in the pan. I also added in some fresh root ginger (chopped as small as you can, and also slightly crushed) to the pan. Recently I have really been loving the smell and taste of ginger and find it really gives a warming sensation to the rice (I think it’s also good for colds as clears your sinuses etc.).
Then to the eggs. I like to make a ‘hole’ in the middle of the pan and crack the egg into here. Then gradually half scramble/mix the rice gradually so that it is distributed throughout.
When the rice is nearly ready, I added in the colourful peppers for a few minutes to warm up. Switch off the cooker and drizzle a little soy sauce at this point if you have any to spare – it gives a wonderful seasoning. And there you have it!
So being at university I don’t have all the time in the world (strange after 4 months of holiday) so I like to cook and prepare things in advance so that I can eat them quickly when needed. Fried rice is incredibly simple to make and you can add any vegetables and meat to it you like to incorporate those important fresh ingredients. All you’ll need are eggs, rice, and your choice of vegetables.
Prepare the rice using a rice cooker or boiling in a pot. Cook your vegetables/meat if needed.
Heat a pan (thank you mother for the non-stick one, makes it so much easier!) until hot and add some oil. When hot, crack an egg into the pan. Wait 10 seconds before gently stirring a few times. You don’t want to completely scramble the egg as you want it to slightly ‘bind’ to the rice. When most of the egg is cooked, add the rice. Continue frying and stirring so that the egg and rice mix together.
Then add in your meat/vegetables one at a time.
When you are satisfied that everything is warmed up and mixed together nicely, turn off the heat. Add a splash of soy sauce and serve. Fried rice is really easy to store in the fridge and microwave for a quick meal (which is what I did), just keep refrigerated.
So I had never made or eaten an omelette before until about half an hour ago. Omelettes are great for quick snacks or accompaniments to meals because all you need are eggs and you can chuck in whatever takes your fancy. I thought I would make one because we have so many boxes of eggs thanks to the chickens at the farm I recently started working. I called this my first attempt because I know that there are lots of things I could improve on for next time, so here’s the slightly haphazard ‘recipe’ I used.
First I cracked two fresh eggs into a pyrex glass jug (I find these easier to pour into the pan as opposed to a regular bowl) and mixed. Season with salt and pepper to taste. If you have some herbs like chives or parsley or other herbs, now would be a good time to tear them up and mix with the egg. Heat up a medium sized pan (about 20-30cm in diameter) and add some olive oil. Make sure the pan is relatively hot before adding the eggs. Meanwhile prepare your filling. I used finely chopped peppers and some ham in mine, but any vegetables, meats, and cheeses work nicely too. (Maybe leave your favourite combinations in the comments below and I’ll be sure to try them out?)
Turn your pan down to a medium heat and pour in the eggs.Keep turning and mixing very gently (you don’t want it to become scrambled) every 10-20 seconds so that different parts of the omelette will cook. Obviously you don’t want liquid uncooked egg in the middle with your filling when you sit down to eat it. When about 2/3 of the egg is cooked, sprinkle on your filling of choice. Carefully use a spatula to ease off half the omelette and fold it over the other half so that your filling is sandwiched in between. The omelette should now be semi-circle shaped, cook for 4-5 minutes until ready and serve immediately.
I ate this for dinner with some toasted homemade soda bread baked lovingly by my mother and it made a delicious meal!