I had nice Chinese last week. Well, actually, I had something called Aubergine in Korean chilli sauce. But it was awesome. Luckily, there was so much of it I got a doggy bag to take home. And the good people of Dong Bei Hu put some extra rice into my package.
Cold, last night’s rice, perfectly boiled by someone who works at a good Chinese restaurant, is just the thing for egg-fried rice.
- Cold rice, portion for one
- Bacon bits
- A bag of frozen peas, corn and red pepper mix
- A bag of frozen shrimp (big ones)
- 1 egg
- Sweet soy sauce
- Some lemon juice
- Chopped fresh coriander, to garnish
Put some oil in a frying pan. Add bacon bits and fry away. Add the rice and splash some sweet soy sauce over it. Stir. Add the egg and stir vigorously so that it cooks in tiny shreds and attaches itself to the rice in a nice way. No clumps.
Add the frozen veg and stir. And right at the end, add the frozen shrimp, so they remain tender and succulent. You don’t want to overcook them. Squeeze some lemon juice over the lot, to make it fresher in taste.
And there you have it. And it can easily feed two hungry people.
I reheated the chilli aubergine and enjoyed my leftovers so much. Yum. 🙂