As far as cooking on a saturday goes, I am often quite laidback. It's the day the we most often go food shopping so I usually have very little to hand to make breakfast or lunch. One dish that never lets me down though is 'mummy rice'. So called because when the kids were really little and I wanted them to eat it I would call it this in the hope of making it more attractive (let's face it, what kid doesn't find what's on mummy's plate more attractive than what's on their own?!)
Anyway, it's basically fried rice and has various incarnations depending upon what I have in the fridge. It makes a great, quick lunch and is a good way of getting the kids to eat a variety of vegetables.
So, if you fancy giving it a go here's the recipe for the version I made today, along with some suggestion for varying it up a little. I'm not great at measuring ingredients - I tend to just go with what looks/feels/tastes right, so I haven't given exact amounts. Just add or omit according to your own tastes.
Ingredients:
Cold, left-over rice
1tbsp vegetable oil
Frozen peas
1 egg, lightly beaten
Salt and freshly ground pepper to taste
Soy sauce
1. Heat your wok or large frying pan and add the oil
2. When the oil is hot, add the rice and break it up whilst keeping it moving around the pan
3. When the rice is heated through, move it to one side and pour in the eggs
4. Scramble the egg as it is setting and mix into the rice
5. Add the frozen peas, season with the salt and pepper and add some soy sace - all the while keeping the rice moving.
And there you have it 'Mummy rice'!
Variation: You can use any combination of: left-over shredded roast chicken, broccoli, celery, sweetcorn, shredded cabbage, chopped ham or any other ingredients of your choice. If you want to have it for an evening meal, serve it with a dish such as ginger chicken or with a soup such as miso with vegetables or tofu.
I decided to try out Waitrose this week as I had found some really good offers on their website. So today I battled the crowds at both Waitrose and Sainsbury's. Unfortunately they had both run out of most of the things that I wanted. So, although I had painstakingly created a shopping list that would cater for my meticulously planned week's menu, I had to do a lot of improvising on the spot. And that takes time. I therefore got home later than I expected and had to deal with a hallway full of shopping, two tired and hungry children and a messy kitchen. Great. Cue, recipe number 2, which follows. That's what I love about asian inspired food. It is so quick and nutritious that you can't go wrong. I used some sprouting shoots that were on offer in waitrose, cooked and peeled prawns, and some 'straight to wok' noodles. Dinner was ready in 15 mins flat. Result!
Ingredients:
1 clove garlic chopped
1 inch piece ginger peeled and chopped
1 tbsp vegetable oil
1 packet of Amoy straight to wok udon noodles
1/2 a packet of cooked peeled prawns
1 packet of Waitrose Wholesome sprouting salad
1/2 a deseeded red pepper
For the sauce:
1tbsp soy sauce
2 tbs tomato puree
1tbsp fish sauce
1 tsp sesame oil
1 tsp honey
juice and zest of 1/2 lime
black pepper to taste
1. Heat your wok or large frying pan
2. Add the oil, and when hot add the garlic and ginger. Stirfry for a minute then add the chopped pepper
3. Add the noodles and fry for a couple of minutes until heated through
4. Add the sprouting salad and continue stir frying
5. add the prawns and pour over the sauce.
6. Stir fry for a couple more minutes and serve immediately
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