We've been trying out some recipes from the amazing Harumi's Japanese Home Cooking (by Harumi Kurihara), which I found in our local library. She seems to be a cross between the sainted Delia and Martha Stewart - but her recipes are a winner.
I adapted this donburi one somewhat - she suggests garnishing with mange tout, but we ate ours with some steamed broccoli.
Makes enough for 3. You'll need:
cooked rice (we had our usual mug-ful of rice, two mugs of water)
250g minced chicken (or turkey)
3 tablespoons soy sauce
1 1/2 tablespoons caster sugar
1 1/2 tablespoons mirin (we'd run out of this, and of sherry too - so it will be interesting to try it again with some)
3 boiled eggs, quartered
Fry the minced chicken/turkey, until it is browned. Add the soy sauce, sugar and mirin, and simmer until nearly all the liquid has evaporated.
Serve the mince on top of the hot cooked rice, topped with some boiled egg and steamed broccoli.
Harumi also suggests sweetened shiitake mushrooms as an additional topping - she simmers rehydrated shiitake mushrooms in a similar soy sauce/mirin/sugar mix (6 dried mushrooms to 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons mirin and 2 teaspoons caster sugar).
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
07 May 2010
02 May 2010
Fried rice cakes with leeks and poached egg
We're in a post-Paris slump at the moment, trying to forget how gorgeous the croissants were, and how hot and sunny it was.
This revived our spirits no end. You'll need:
enough cooked rice for 2 (we use a mugful of dried rice, and 2 mugfuls of water)
1/2 teaspoon of saffron powder
50-60g grated cheese (mature cheddar is good, feta or parmesan would also be nice)
a couple of leeks, sliced
250ml stock
50ml cream
a pinch of dried tarragon
3 eggs
Dissolve the saffron powder in a tablespoon of water, then mix into the cooked rice. Add the cheese, some salt and some black pepper. Bind all this together with 1 of the eggs.
Meanwhile, fry the leeks in a little olive oil for a couple of minutes. Add the stock, cream, tarragon and more black pepper, and leave to simmer for 10-15 minutes, until the leeks are soft, and the sauce has reduced.
Heat a little olive oil in a non-stick pan, and sling in a couple of good spoonfuls of rice - flatten it down with a spatula. It should be about 1cm thick, and maybe about 5-7cm across (it really depends on the size of the spatula/fish slice you're using to move it around in the pan!). Fry for at least 5 minutes on each side, so the rice goes crispy and lightly browned.
Transfer to a warm place, while you cook the other cakes. Top with the leeks and sauce, and a poached egg (crack an egg into a pan of boiling water, and leave to cook for about 1 1/2 minutes - or until the egg white has stopped being wobbly!). A fried egg would also be good - as would some chorizo.
This revived our spirits no end. You'll need:
enough cooked rice for 2 (we use a mugful of dried rice, and 2 mugfuls of water)
1/2 teaspoon of saffron powder
50-60g grated cheese (mature cheddar is good, feta or parmesan would also be nice)
a couple of leeks, sliced
250ml stock
50ml cream
a pinch of dried tarragon
3 eggs
Dissolve the saffron powder in a tablespoon of water, then mix into the cooked rice. Add the cheese, some salt and some black pepper. Bind all this together with 1 of the eggs.
Meanwhile, fry the leeks in a little olive oil for a couple of minutes. Add the stock, cream, tarragon and more black pepper, and leave to simmer for 10-15 minutes, until the leeks are soft, and the sauce has reduced.
Heat a little olive oil in a non-stick pan, and sling in a couple of good spoonfuls of rice - flatten it down with a spatula. It should be about 1cm thick, and maybe about 5-7cm across (it really depends on the size of the spatula/fish slice you're using to move it around in the pan!). Fry for at least 5 minutes on each side, so the rice goes crispy and lightly browned.
Transfer to a warm place, while you cook the other cakes. Top with the leeks and sauce, and a poached egg (crack an egg into a pan of boiling water, and leave to cook for about 1 1/2 minutes - or until the egg white has stopped being wobbly!). A fried egg would also be good - as would some chorizo.
02 April 2010
Bento
You haven't been feeling great this week, so I made you a bento box for tea - spinach and cucumber salad, some steamed rice with peanuts, a little poached salmon, and a few slices of banana. And a little lake of soy sauce for dipping in the centre, of course.
01 December 2009
Smoked mackerel with onion rice and greens
Nicked from Hugh Fearnley-Whearnley in the Guardian at the weekend, but no worse for it. This made a really nice, quick mid-week supper.
Makes enough for three. You'll need
200g rice
1 medium onion, finely chopped
greens - the cabbage, chard, spinach type of thing
1 clove garlic, minced
a couple of tablespoons olive oil
a couple of teaspoons of cider vinegar
smoked mackerel - a fillet or so each
Fry the onion gently in a little olive oil until it turns translucent. Add the rice, and swirl around to coat in the oily onion, before pouring in 450ml water. Leave on a low heat until the rice has absorbed all the water and is cooked (this will take about 10-12 minutes).
Meanwhile, chop up your greens into thin ribbons. Fry the garlic in the 2 tablespoons of olive oil until it colours slightly, then add the cider vinegar and take off the heat. A couple of minutes before the rice is ready, plunge your greens into some boiling water, and cook until al dente.
Then all you have to do is plate up - assemble a fillet of mackerel, and a spoonful of rice (or three) on each plate. Drain the greens, then toss in the olive oil/cider vinegar/garlic dressing, and dole out.
Makes enough for three. You'll need
200g rice
1 medium onion, finely chopped
greens - the cabbage, chard, spinach type of thing
1 clove garlic, minced
a couple of tablespoons olive oil
a couple of teaspoons of cider vinegar
smoked mackerel - a fillet or so each
Fry the onion gently in a little olive oil until it turns translucent. Add the rice, and swirl around to coat in the oily onion, before pouring in 450ml water. Leave on a low heat until the rice has absorbed all the water and is cooked (this will take about 10-12 minutes).
Meanwhile, chop up your greens into thin ribbons. Fry the garlic in the 2 tablespoons of olive oil until it colours slightly, then add the cider vinegar and take off the heat. A couple of minutes before the rice is ready, plunge your greens into some boiling water, and cook until al dente.
Then all you have to do is plate up - assemble a fillet of mackerel, and a spoonful of rice (or three) on each plate. Drain the greens, then toss in the olive oil/cider vinegar/garlic dressing, and dole out.
26 September 2009
Chicken and rice in a chard parcel
One of the more random meals we've had recently, inspired by the fact there was a load of Swiss/rainbow chard in the fridge after a trip to the allotment.
Makes enough for 4. You'll need:
2 chicken breasts, sliced into chunks
1 onion, finely sliced
10 large leaves of chard
dried thyme
about half a mugful of rice (or whatever cooked rice you've got lurking in your fridge)
1 small courgette, diced
1 green pepper, diced
1 tin of tomatoes
a splash of olive oil and balsamic vinegar
Stick the oven on at about 180 degrees C.
First of all make your tomato sauce - it's a doddle. Simply tip the tin of tomatoes into a large frying pan, add a splash of olive oil and balsamic vinegar, and simmer for 15-20 minutes.
While that's going on, cook your rice (or extract it from the fridge). Sling it into a large bowl.
Add a slug of olive oil to a frying pan, and brown your chicken. Tip it into the bowl of rice. Add the onion, pepper and courgette to the chickeny pan (you may have to add a little extra olive oil), and cook on a low heat until they've softened. Tip this lot into the bowl, and season with salt and black pepper - you should now have everything you need for the filling.
Plunge the large leaves of chard into a pan of boiling water for 3-4 minutes, until they've softened. You're now ready to wrap...take each leaf, and plonk a good spoonful of the filling in the middle. Fold over the edges of the leaf to make a parcel, and place in an ovenproof baking dish.
Once you've done all the parcels, drizzle the tomato sauce on top, until they're nicely covered. You could top it with a little cheese too, before you sling it in the oven for 10-15 minutes, until everything is heated through and piping hot.
Makes enough for 4. You'll need:
2 chicken breasts, sliced into chunks
1 onion, finely sliced
10 large leaves of chard
dried thyme
about half a mugful of rice (or whatever cooked rice you've got lurking in your fridge)
1 small courgette, diced
1 green pepper, diced
1 tin of tomatoes
a splash of olive oil and balsamic vinegar
Stick the oven on at about 180 degrees C.
First of all make your tomato sauce - it's a doddle. Simply tip the tin of tomatoes into a large frying pan, add a splash of olive oil and balsamic vinegar, and simmer for 15-20 minutes.
While that's going on, cook your rice (or extract it from the fridge). Sling it into a large bowl.
Add a slug of olive oil to a frying pan, and brown your chicken. Tip it into the bowl of rice. Add the onion, pepper and courgette to the chickeny pan (you may have to add a little extra olive oil), and cook on a low heat until they've softened. Tip this lot into the bowl, and season with salt and black pepper - you should now have everything you need for the filling.
Plunge the large leaves of chard into a pan of boiling water for 3-4 minutes, until they've softened. You're now ready to wrap...take each leaf, and plonk a good spoonful of the filling in the middle. Fold over the edges of the leaf to make a parcel, and place in an ovenproof baking dish.
Once you've done all the parcels, drizzle the tomato sauce on top, until they're nicely covered. You could top it with a little cheese too, before you sling it in the oven for 10-15 minutes, until everything is heated through and piping hot.
01 June 2009
Courgettes stuffed wth pork, rice and mint
The weather's gone all summery, so we required something Mediterranean-ish for tea. Sadly, it won't last...
Makes enough for two. You'll need:
two large courgettes, halved lengthways, and with the insides scooped out
120g cooked rice (about 50g dry rice)
200g pork mince
a large handful of mint, finely chopped
an onion, finely chopped
a clove of garlic, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Stick the oven on at about 180 degrees C.
Brown the mince in a frying pan (you may need to add a little olive oil if it's very lean). Add the onion and garlic, and fry until they go translucent. Add the spices, and cook for a couple of minutes. Chuck in the innards of the courgettes, and cook for another couple of minutes until they've mushed down.
In a large bowl, mix this onion/courgette/mince conglomoration with the cooked rice. Add the chopped mint, and season with lots of black pepper and a little salt.
Place the courgettes in a baking dish, and stuff them with the rice/mince mixture. Cover with foil, and bake in the oven for 30 minutes, or until the courgettes have cooked through.
We ate this with a ridiculously hot tomato and chilli sauce. It'd also be nice with something a little tamer.
Makes enough for two. You'll need:
two large courgettes, halved lengthways, and with the insides scooped out
120g cooked rice (about 50g dry rice)
200g pork mince
a large handful of mint, finely chopped
an onion, finely chopped
a clove of garlic, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Stick the oven on at about 180 degrees C.
Brown the mince in a frying pan (you may need to add a little olive oil if it's very lean). Add the onion and garlic, and fry until they go translucent. Add the spices, and cook for a couple of minutes. Chuck in the innards of the courgettes, and cook for another couple of minutes until they've mushed down.
In a large bowl, mix this onion/courgette/mince conglomoration with the cooked rice. Add the chopped mint, and season with lots of black pepper and a little salt.
Place the courgettes in a baking dish, and stuff them with the rice/mince mixture. Cover with foil, and bake in the oven for 30 minutes, or until the courgettes have cooked through.
We ate this with a ridiculously hot tomato and chilli sauce. It'd also be nice with something a little tamer.
14 April 2009
Salmon pie (koulibiac)
I adapted this from a recipe in Olive - seduced by the pictures yet again. It's probably the easiest thing you could make for a dinner party, especially if you have guests who don't eat meat (but do like fish).
Apparently this is a traditional Russian pie, which is usually filled with salmon, or sturgeon. It makes enough for 6, especially if you err on the generous side with the rice.
You'll need
500g block of puff pastry (life is certainly too short to start making your own)
250g (ish) cooked rice
2 hardboiled eggs, chopped
zest and juice of 1 lemon
a very large handful of dill, chopped
2 large fillets of salmon
Stick the oven on at about 200 degrees C.
Cover the salmon with cold water, and bring to the boil. Simmer until the fish is nicely poached, and has turned pink throughout (it'll take maybe 5 minutes, depending on how thick your fillets are). Drain (you could keep the water for a fishy soup), and flake the fish into a bowl, checking for bones as you go.
Mix in the cooked rice, eggs, lemon zest and juice, and dill. The smell is to die for.
Divide your block of pastry in two, and roll each out into a large rectangle. Place one on your baking tray (on a silicon sheet or piece of greaseproof paper), and then carefully spoon the filling onto it, leaving a border round the edge.
Wet the edges/border of the pastry, and then place the other sheet of pastry on top. You'll need to press down the edges, so the filling can't escape. Cut a slit in the top to let the steam escape, and brush with a little milk to glaze.
Bake for 30 minutes, until the pastry is golden brown, and the filling piping hot.
Apparently this is a traditional Russian pie, which is usually filled with salmon, or sturgeon. It makes enough for 6, especially if you err on the generous side with the rice.
You'll need
500g block of puff pastry (life is certainly too short to start making your own)
250g (ish) cooked rice
2 hardboiled eggs, chopped
zest and juice of 1 lemon
a very large handful of dill, chopped
2 large fillets of salmon
Stick the oven on at about 200 degrees C.
Cover the salmon with cold water, and bring to the boil. Simmer until the fish is nicely poached, and has turned pink throughout (it'll take maybe 5 minutes, depending on how thick your fillets are). Drain (you could keep the water for a fishy soup), and flake the fish into a bowl, checking for bones as you go.
Mix in the cooked rice, eggs, lemon zest and juice, and dill. The smell is to die for.
Divide your block of pastry in two, and roll each out into a large rectangle. Place one on your baking tray (on a silicon sheet or piece of greaseproof paper), and then carefully spoon the filling onto it, leaving a border round the edge.
Wet the edges/border of the pastry, and then place the other sheet of pastry on top. You'll need to press down the edges, so the filling can't escape. Cut a slit in the top to let the steam escape, and brush with a little milk to glaze.
Bake for 30 minutes, until the pastry is golden brown, and the filling piping hot.
26 February 2009
Coconut rice with peas
We made this as a sneaky treat because your Dad was out (he's an inveterate pea hater).
Makes enough for 1 adult and 1 small child.
You'll need:
coconut milk (I used about a third of a tin)
a handful of peas (defrosted)
basmati rice (about half a mug)
Chuck the rice in a pan. Pour the coconut milk into the measuring mug, and top it up with water until it reaches the top (you need twice as much liquid as rice!). Tip into the pan, bring to the boil, then simmer gently until all the liquid has been absorbed, and the rice is tender. You might need to add a little extra water - keep an eye on it.
The rice will take about 8-10 minutes to cook - so you need to add your peas in the last couple of minutes, so that they heat through.
If you want to be fancy, you could also add some chopped coriander before serving.
We ate this with some chicken and red pepper kebabs. The wooden skewers caught fire, so they weren't exactly a success...
Makes enough for 1 adult and 1 small child.
You'll need:
coconut milk (I used about a third of a tin)
a handful of peas (defrosted)
basmati rice (about half a mug)
Chuck the rice in a pan. Pour the coconut milk into the measuring mug, and top it up with water until it reaches the top (you need twice as much liquid as rice!). Tip into the pan, bring to the boil, then simmer gently until all the liquid has been absorbed, and the rice is tender. You might need to add a little extra water - keep an eye on it.
The rice will take about 8-10 minutes to cook - so you need to add your peas in the last couple of minutes, so that they heat through.
If you want to be fancy, you could also add some chopped coriander before serving.
We ate this with some chicken and red pepper kebabs. The wooden skewers caught fire, so they weren't exactly a success...
22 January 2009
Kedgeree
You were quite taken with the idea that this used to be eaten for breakfast. I'm not sure anything could come between you and your cereal, toast and dried apricots combo though.
You'll need (makes enough for three adults):
two eggs, hardboiled and chopped
an onion, finely chopped
a tablespoon of butter
a mugful of rice
about 350g smoked fish (eg cod or haddock)
a teaspoon of mild curry powder
lots of fresh parsley, finely chopped
lots of lemon juice
First of all, poach your fish in two mugfuls of cold water. Bring it to the boil, and simmer for 8 minutes. Drain the fish (keep the liquid), and keep it warm under a plate.
Gently fry the onion in the butter for 5 minutes, until it's softened. Add a teaspoon of curry powder, and cook for half a minute. Stir in the rice, and swish it all about until it's coated with the curry mixture. Add your drained fish liquid, bring to the boil, and then simmer for 10-12 minutes until all the liquid has been absorbed. If the rice is still too al dente, you may have to add a little more.
Flake the fish and take out any bones. Add to the cooked rice, along with the boiled egg and lots of fresh parsley (ours is still going strong in the front garden, despite snow, ice and tumultuous wind and rain). Add lemon juice to taste, along with lots of black pepper.
This goes well with a green salad, or some peas. In fact green stuff of any description looks lovely against the yellow fish and rice.
You'll need (makes enough for three adults):
two eggs, hardboiled and chopped
an onion, finely chopped
a tablespoon of butter
a mugful of rice
about 350g smoked fish (eg cod or haddock)
a teaspoon of mild curry powder
lots of fresh parsley, finely chopped
lots of lemon juice
First of all, poach your fish in two mugfuls of cold water. Bring it to the boil, and simmer for 8 minutes. Drain the fish (keep the liquid), and keep it warm under a plate.
Gently fry the onion in the butter for 5 minutes, until it's softened. Add a teaspoon of curry powder, and cook for half a minute. Stir in the rice, and swish it all about until it's coated with the curry mixture. Add your drained fish liquid, bring to the boil, and then simmer for 10-12 minutes until all the liquid has been absorbed. If the rice is still too al dente, you may have to add a little more.
Flake the fish and take out any bones. Add to the cooked rice, along with the boiled egg and lots of fresh parsley (ours is still going strong in the front garden, despite snow, ice and tumultuous wind and rain). Add lemon juice to taste, along with lots of black pepper.
This goes well with a green salad, or some peas. In fact green stuff of any description looks lovely against the yellow fish and rice.
17 December 2008
'Whatever's left in the fridge' fried rice
Your Dad made this today, to cheer himself up after a day of hacking and coughing.
You'll need:
an onion, finely chopped (the rest of the ingredients may change, but this is one thing that you really have to have)
a couple of peppers, chopped (different colours are nice)
a couple of carrots, chopped into small pieces
whatever odds and ends of meat-based things you can find - today we had a couple of rashers of bacon, a little bit of yesterday's roast chicken, and a couple of inches of chorizo to play with
rice
soy sauce
black pepper
an egg
hot sauce/mayonnaise to serve
First of all, sort out your rice. Stick it in a pan, with double the amount of cold water, and leave for about 12-15 minutes until all the water's been absorbed. Test it and make sure it's cooked - you may need to add a little extra water and give it another couple of minutes. Drain into a colander, and then run it under the cold tap to stop it cooking any further.
Then put your bacon (chopped up small) and chorizo (ditto) in a frying pan (you shouldn't need any oil with these two), and fry for 3-4 minutes. Add the onion, peppers and carrot, and cook until they've softened (this might take a little while for the carrot). Add in your chicken, and swish about until it's heated up. Do the same thing for the rice - at this point, you may need to add a little extra oil if it starts to stick on the bottom of the pan.
Add a tablespoon or so of soy sauce to the mixture, and then crack in an egg. Swish it all about for a couple of minutes until the egg is cooked and distributed evenly throughout the rice.
Season with black pepper (and possibly a little salt). If you're making this in the summer, it'd probably look really nice with a little chopped parsely on the top.
I like mine with peas, but your Dad thinks they're the Devil's work and prefers the mayonnaise/hot sauce combo.
You'll need:
an onion, finely chopped (the rest of the ingredients may change, but this is one thing that you really have to have)
a couple of peppers, chopped (different colours are nice)
a couple of carrots, chopped into small pieces
whatever odds and ends of meat-based things you can find - today we had a couple of rashers of bacon, a little bit of yesterday's roast chicken, and a couple of inches of chorizo to play with
rice
soy sauce
black pepper
an egg
hot sauce/mayonnaise to serve
First of all, sort out your rice. Stick it in a pan, with double the amount of cold water, and leave for about 12-15 minutes until all the water's been absorbed. Test it and make sure it's cooked - you may need to add a little extra water and give it another couple of minutes. Drain into a colander, and then run it under the cold tap to stop it cooking any further.
Then put your bacon (chopped up small) and chorizo (ditto) in a frying pan (you shouldn't need any oil with these two), and fry for 3-4 minutes. Add the onion, peppers and carrot, and cook until they've softened (this might take a little while for the carrot). Add in your chicken, and swish about until it's heated up. Do the same thing for the rice - at this point, you may need to add a little extra oil if it starts to stick on the bottom of the pan.
Add a tablespoon or so of soy sauce to the mixture, and then crack in an egg. Swish it all about for a couple of minutes until the egg is cooked and distributed evenly throughout the rice.
Season with black pepper (and possibly a little salt). If you're making this in the summer, it'd probably look really nice with a little chopped parsely on the top.
I like mine with peas, but your Dad thinks they're the Devil's work and prefers the mayonnaise/hot sauce combo.
27 November 2008
Chorizo with peas and feta
We wrote a letter to Santa today, and you cycled to the postbox at the end of the street to send it on its way. Here's hoping you get a reply...
A robust sort of a tea for a cold, windy and migrainy day was required. Makes enough for two (your Dad was out at a work event, hence the peas).
You'll need:
a large chunk of chorizo, sliced
lots and lots of frozen peas
an onion, finely chopped
any odds and ends of peppers hanging about in the fridge
lots of freshly ground black pepper
Gently fry the chorizo over a low heat until it gives off its spicy oil. Add the onion/peppers and fry until they have softened. Meanwhile, heat the peas in boiling water for 3 minutes, until they have defrosted and cooked. Drain.
Chuck the peas into the chorizo/onion/pepper mixture, and swish about for a couple of minutes until they take on the chorizo oil and flavours.
Serve immediately, with some plain basmati rice. Sprinkle some cubes of feta cheese over the top.
A robust sort of a tea for a cold, windy and migrainy day was required. Makes enough for two (your Dad was out at a work event, hence the peas).
You'll need:
a large chunk of chorizo, sliced
lots and lots of frozen peas
an onion, finely chopped
any odds and ends of peppers hanging about in the fridge
lots of freshly ground black pepper
Gently fry the chorizo over a low heat until it gives off its spicy oil. Add the onion/peppers and fry until they have softened. Meanwhile, heat the peas in boiling water for 3 minutes, until they have defrosted and cooked. Drain.
Chuck the peas into the chorizo/onion/pepper mixture, and swish about for a couple of minutes until they take on the chorizo oil and flavours.
Serve immediately, with some plain basmati rice. Sprinkle some cubes of feta cheese over the top.
15 October 2008
Special pilau rice
This is one of your Dad's favourites.
You'll need:
about a mug full of basmati rice
some oil (usually sunflower is fine)
4 cardomom seeds
a piece of cinnamon stick
an onion, chopped up finely
2 mugfuls of water, or stock (vegetable stock is fine)
a little salt and pepper
Wash the rice under the cold tap for a minute or so, and then leave to drain. Meanwhile, pour a tablespoon or so of oil into the frying pan, add the spices, and fry for 20-30 seconds. Chuck in the onion, and fry until it's translucent and golden.
Throw the rice into the pan, and fry for about 5 minutes.Add the liquid, bring to the boil, and then simmer for 10 minutes or so, until it's all been absorbed and the rice is beautifully soft.
Goes nicely with tandoori chicken and anything lentil-y...
You'll need:
about a mug full of basmati rice
some oil (usually sunflower is fine)
4 cardomom seeds
a piece of cinnamon stick
an onion, chopped up finely
2 mugfuls of water, or stock (vegetable stock is fine)
a little salt and pepper
Wash the rice under the cold tap for a minute or so, and then leave to drain. Meanwhile, pour a tablespoon or so of oil into the frying pan, add the spices, and fry for 20-30 seconds. Chuck in the onion, and fry until it's translucent and golden.
Throw the rice into the pan, and fry for about 5 minutes.Add the liquid, bring to the boil, and then simmer for 10 minutes or so, until it's all been absorbed and the rice is beautifully soft.
Goes nicely with tandoori chicken and anything lentil-y...
21 September 2008
Fried rice with chorizo and prawns
We got back from Gran and Grandpa's in need of a little something for lunch after a weekend of travelling on steam trains. This seemed to fit the bill.
You'll need:
some leftover cooked rice (from Thursday's tilapia tea)
some chorizo (how much depends on how greedy you are, and how much you like chorizo - so in your case lots...), sliced
an onion, finely chopped
half a red pepper, chopped
a couple of carrots, sliced
a handful of prawns (if frozen, make sure they are defrosted)
a little sunflower oil
black pepper
Chuck the chorizo in a frying pan (you don't need to add any extra oil), and turn up the heat. Fry for a couple of minutes, then add the onion, and cook until it's translucent. Add the red pepper and carrots, and cook until they're softened - at this point chuck in the prawns and cook for a minute or two. Add the rice and swish everything about in the pan until the rice is reheated. If it starts to stick, you may need to add a little sunflower oil. Season with some black pepper.
You may also like to add a touch of chilli with some Encona or Tabasco. Your dad likes eating this with a little mayonnaise, and he often adds some soy sauce.
You'll need:
some leftover cooked rice (from Thursday's tilapia tea)
some chorizo (how much depends on how greedy you are, and how much you like chorizo - so in your case lots...), sliced
an onion, finely chopped
half a red pepper, chopped
a couple of carrots, sliced
a handful of prawns (if frozen, make sure they are defrosted)
a little sunflower oil
black pepper
Chuck the chorizo in a frying pan (you don't need to add any extra oil), and turn up the heat. Fry for a couple of minutes, then add the onion, and cook until it's translucent. Add the red pepper and carrots, and cook until they're softened - at this point chuck in the prawns and cook for a minute or two. Add the rice and swish everything about in the pan until the rice is reheated. If it starts to stick, you may need to add a little sunflower oil. Season with some black pepper.
You may also like to add a touch of chilli with some Encona or Tabasco. Your dad likes eating this with a little mayonnaise, and he often adds some soy sauce.
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