I have always wanted to try fried rice.
But the recipes online for Chinese fried rice always seem to say whisk in the egg and when I whisk in the egg it just turns into scrambled egg fried rice.
I came across this recipe in Aarti Paarti’s recipe book and it looked and sounded so colourful that I could not wait to try it out.
Of course Mary Berry would not be proud of me, seeing as her number 1 golden rule is to read the entire recipe from start to finish before attempting to make the recipe. I read the first couple of ingredients and steps and then dove right into the recipe.
Big mistake the main ingredient was rice for this dish, but the rice had to be precooked and I thought it was supposed to be raw, so before I could actually make the dish, I had to first boil the rice and patiently wait. Patience is not one of my finest traits, I am very very impatient.
Overall this was a delicious dish to make although my father kept calling it savoury rice because he saw peas in it.
Then I had a handful of peas left over in the bag and I thought what the hell, I might as well add the extra peas in, it won’t hurt anyone. Of course I was not thinking about my father when I put those last minute peas in. They weren’t as cooked through as the other peas and well as Murphy’s law would have it, he dished up all the hardish peas.
He was not happy and when he brought his plate to the kitchen to wash up, there was a pile of peas left over and he told me they still frozen, I must first boil them before adding them in next time. I wanted to tell him that they were a last minute decision, but I just didn’t have the heart to break it to him.
I was super impressed because he normally complains about peppers in his food, they like mince give him indigestion and heart burn but ate the rice without complaining, maybe he thought they were tomatoes? My mother original thought they were tomatoes and refused to touch her rice, but when I explained that they were peppers she dove right in.
- 1 x tsp + 1 x tbsp. oil.
- 2 x red peppers, deseeded and finely chopped.
- 2 x cloves garlic, crushed.
- ½ x tsp cumin seeds.
- ½ x tsp mustard seeds.
- 1 x sprig curry leaves.
- 1/3 x cup frozen peas.
- ¾ x tsp turmeric powder.
- 4 x cups cooked rice.
- Juice of ½ lemon.
- Coriander, finely chopped.
- Heat oil in a pot.
- Add the peppers and cook till soft.
- Add the garlic, seeds, curry leaves and turmeric, give it a good mix.
- Add the peas and rice and mix.
- Add the lemon juice and allow the rice to heat up.
- Stir in the chopped coriander.