Just a French Guy Cooking by Alexis Gabriel Aïnouz

Author:Alexis Gabriel Aïnouz
Language: eng
Format: epub, azw3
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2018-09-05T16:00:00+00:00

The weekly Chinese fried rice

I make this recipe, or a variation of it, at least once a week. I vary it according to what I have to hand in the fridge but the method is always more or less the same. So here it is...

Serves 2

For an instant sauce

1 tsp soy sauce

1 tsp water

a few drops of Shaoxing wine

a few drops of sesame oil

For the fried rice

2 Tbsp neutral flavoured oil

1 egg, beaten

2 bacon rashers [slices], cut into lardons

75g [½ cup] raw prawns [shrimp], chopped

2-cm [¾-in] piece of root ginger, peeled and grated

1 garlic clove, crushed

125g [1 cup] cooked long-grain rice

3 Tbsp peas or chopped courgettes [zucchini] or celery (or any cooked green veg, chopped or sliced, if necessary)

To serve

1 spring onion [scallion], finely chopped

a pinch of chilli flakes

Make the sauce by mixing all the ingredients together.

For the fried rice, heat 1 tablespoon of the oil in a large frying pan [skillet] or wok over a very high heat. Before the pan becomes too hot, pour the beaten egg into it and stir until scrambled and just set. Scrape the egg out of the pan onto a plate and set aside. Add the remaining oil to the pan and briefly stir-fry the bacon and prawns. Before the bacon starts to brown, add the ginger and garlic, followed by the rice, and stir-fry briskly for 2 minutes.

Add the peas (or whichever green veg you’re using), the scrambled egg and the sauce. Stir-fry for 1 minute or until everything is piping hot. Divide between 2 plates or bowls and serve at once sprinkled with the chopped spring onion and a dusting of chilli flakes.

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