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Wednesday, 27 February 2013

Jme's "Really good rice pot" chinese egg rice.

Have your chinese without the guilt, no oil used and no frying involved. 

You will need the following ingredients:-  (This will feed family of 4)
White rice 
4 spring onions
½ crushed garlic glove
½ teaspoon of Chinese five spice
¼ teaspoon of ginger (fresh or dried)
¼ teaspoon of chilli (fresh or dried)
Boiling water (from kettle)
Chicken or vegetable stock cube
Soya sauce
4 Eggs

You will need the following equipment:-
Jamie at Home, Really good rice pot     (To purchase the Really Good Rice pot follow this link)
Use of a microwave
Large dish or bowl to serve

Fill up to the first level line with dried uncooked rice. I prefer basmati rice but any white rice can be used.

Add all the dried ingredients to the rice pot (holding back 2 spring onions)

Add 4 tablespoons of soya sauce & crumble in the stock cube.

Add boiling water to the second line and give a really good stir.

Place on the lids as instructed

Place in the microwave in full power for 6 minutes 900w, 7 minutes 800w, 9 mins 700w

Once microwave stops, remove the pot but DO NOT take off the lids

Scramble eggs and cook in the microwave until they are 3/4 of the way cooked (slight sogginess about them)

After 10 minutes, remove lids and empty into a larger bowl, add the scrambled eggs and the 2 chopped spring onions and a good glug soya sauce!

Mix well and serve!!

Cooked rice can be stored and eaten the day after, just follow the instructions below:-

Cool the rice as quickly as possible ideally within one hour
Keep rice in the fridge for no more than one day until reheating.
When you reheat any rice, always check that the dish is steaming hot all the way through.
Do not reheat rice more than once.

Any questions just ask!!

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