Yesterday I was in a lot of pain. The kind where you lie in the floor and wonder when you will go from ‘Owner’ to ‘Catfood’ in the large, amber eyes of your familiar.
Luckily for me, I had help. And help brought food. Portuguese chicken in particular. Having the itch to do SOMETHING kitchen-esque to help, and being more or less unable to move my left side, I decided to reheat some Basmati rice, and then to make it interesting, I decided to eschew the microwave. Hence, peri-peri egg fried rice.
- 2-3 cups of cooked (preferably cold) rice
- 4-5 tbsp chicken or beef stock (or water)
- 1/4 cup worth (eyeball it) of thinly sliced onions
- 1 clove thinly sliced garlic
- 1/4 tsp thinly sliced ginger root
- Pinch of Salt (optional)
- Pinch of Pepper (not optional)
- 2-3 tbsp medium (or hot) peri-peri sauce
- 1 egg, beaten. (I had some egg whites left over from the Great Bearnaise Sauce Debacle of last Saturday)
- Any vegetables you might have on hand. I didn’t have any, so whatever.
- Chopped scallions and coriander for garnish and crunch
- 1 tbsp olive oil (or any oil)
- Sautee onions, ginger and garlic until nice and golden on medium heat. Remember, garlic burns mighty quick.
- Add the stock and peri-peri sauce, stir and let it heat up.
- Throw in cold rice, mix to coat with oil and liquid.
- Throw in the vegetables, salt/pepper.
- Add the egg, stir to break up any eggy lumps. You can even cover the pan for a minute to let the egg cook faster and the rice to absorb some moisture.
- When the egg is cooked, add the scallions and coriander and serve.
This makes a pretty good side to chicken or vegetables, or even as a quick weeknight dinner on its own.