I'M BECOMING A REAL WHIZZ AT COOKING the old basmati rice... plus I don't need boil int' bag any more. I've even come up with my own superwhizzy "Chinese pilau" recipe for fried rice. It's NOT pilau, just a Chinese near-equivalent...
Here's the recipe.
You will need:
Lea & Perrins Worcester sauce
Monosodium glutamate (near-essential in my opinion but healthfreaks profess not to like it...)
Light soy sauce
Take a small straight glass drinks tumbler approx 300mls. Fill just under one third full with rice. This will be enough to serve one person.
Add one teaspoon paprika, one large pinch of pepper and one large pinch of MSG to the rice. Fill tumbler with water (you need about 220 mls water to 100mls rice) and empty into a small saucepan. Add two or three generous dashes Lea and Perrins to the water. Cover; put on a high heat until boiling. Once boiling, turn the heat to low and cook for 10-12 minutes. When the rice is done ALL the water will be gone. If you're more used to the "chuck as much water as possible and cook until rice practically disintegrating" traditional British method, don't panick. It won't burn or even stick if you get the time right. At the bottom of the pan there should be no more than a slight dampness. If any water remains it needs more cooking. Once rice is done, turf out on to a plate, add two more pinches MSG and keep uncovered in fridge for half an hour to an hour to let it dry off a bit.
Then, when you're ready, stir fry anything else you wish to add. Personally I love chicken fried rice; but when I have chicken I don't add eggs. Somehow it seems slightly gross to eat chicken and eggs in the same dish ~ know what I mean? Fry the rice on a high heat for about five minutes. Assuming you're not having chicken, egg fried rice is really whizzy. All you do is hollow the fried rice into a hollow or "well" in the pan or wok. Into this "well" crack an egg (one egg per one or two people if cooking for more). Bash it up immediately with a fork as if scrambling and add a couple of dashes Lea and Perrins directly to the egg. This really perks it up, trust me. Allow the egg to half scramble ~ you know by scratting it about a bit as it fries up ~ then quickly fold it into the rice and cook for another two or three minutes until thoroughly done... and presto! ~ perfect fried rice!
... and today's video: American wild pika ...
ps: forgot to make clear... for egg is best added to fried rice WITHOUT additional stirfry (ie remove it from pan)... and the egg, once folded in is best cut up, turned, stirred etc... makes a wonderful integral dish with the rice in little clumps... ideal for the chopsticks-user~!
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