Monday 23 October 2017

Donal Skeahan's what to eat now: ultimate leftover fried rice

Ultimate leftover fried rice
Ultimate leftover fried rice

Donal Skeahan

I love fried rice but most people associate it with greasy takeaways after a night out.

This recipe couldn't be further from that! You can really amp up the flavours with vegetables so by all means mix it up. It works best when using cooked rice from cold, so use up those leftovers. Quick and delicious, it makes the perfect midweek meal or lazy weekend dinner.

Serves 4

You will need

1 tbsp sunflower oil

2 large free-range eggs, lightly whisked

2 garlic cloves, peeled and finely grated

1 red chilli, deseeded and finely chopped

1 thumb-sized piece of fresh ginger, peeled and finely grated

Bunch of spring onions, thinly sliced

2 large carrots, peeled and thinly sliced

1 red pepper, deseeded and finely chopped

1 tsp sesame oil

1 tbsp dark soy sauce

150g (5oz) cooked ham hock meat, finely chopped

150g (5oz) frozen peas

300g (11oz) leftover cooked rice, cold

Method

Heat the sunflower oil in a large frying pan or wok and pour in the whisked egg. Allow to set briefly before drawing the edges toward the centre of the pan. After two minutes remove from the pan and slice the omelette into small strips.

Clean out the wok, drizzle with a little more oil and stir-fry the garlic, chilli and ginger for one minute. Add the spring onions, carrots and red pepper and stir-fry for a further 3 minutes. Stir through the sesame oil and soy sauce over the heat for one minute.

Add the ham and peas and gently mix through. Add the cooked rice and egg to the pan and mix to combine with the vegetables and ham. Cook for two minutes then serve straight away in a big bowl for a quick and tasty dinner.

Little Black book

Having started out as a pastry chef in California, Claire Ptak made the move to the UK and set up Violet, her stall on Broadway Market in east London, in 2010. The little stall paved the way for The Violet Bakery, a bustling cake shop famed for its baked goods that has become a “must-go” spot in the city.

Ptak has released The Violet Bakery Cookbook, published by Square Peg, a collection of more than 100 recipes including gems like fig leaf ice-cream, brown butter and sage quiche, and ginger molasses cake. A wonderful baking bible for the modern home cook — an instant classic!

See: Violetcakes.com

Fantastic foodie festival

The fantastic Dine in Dublin Festival is back for another year, running from Feb 23 to March 1. Now in its sixth year, the hugely popular week-long food festival aims to promote the best eateries that Dublin has to offer and to get food lovers into the city for some amazing deals throughout the week. With events across the city ranging from disco brunches in the hip Drury Buildings to whiskey tastings organised by the folks at Saba, there truly is something to suit all tastes!

See: dineindublin.ie

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