Now here's a nice recipe. This another one from the best cook book I acquired last year, Hungry?, by the people who make Innocent Smoothies. You can see from my original post here, that this was sent to me to review so I'm aware that my praising it seems like a bit of a sales pitch but I honestly love this book. I've tried maybe a dozen of recipes from it so far and pretty much all of them have been winners. And if you don't believe me then have a look at the reviews on Amazon via the link above.
This recipe is one of my favourites. If you like stir fries but fancy a change from noodles then this is ideal. I love the flavour combination of soy, oyster sauce and lime and there's enough veg included to make it feel like a really healthy meal. Plus, like most stir fries, it doesn't take long to bring it together once all your ingredients are ready.
(adapted from Hungry by the Innocent Smoothie People)
a thumb-sized piece of fresh ginger
4 garlic cloves
8 spring onions
2 pak choi, washed
4 large free-range eggs, beaten
1 teaspoon runny honey
2 tablespoons rice wine
600g cooked rice
2 tablespoons oyster sauce
a glug of soy sauce
chilli sauce (optional)
1) Peel and finely chop the ginger and garlic, finely slice the spring onions and pak choi, and grate the carrot. Set all these aside.
2) Put a wok or large frying pan over a high heat and let it get really hot. Add a splash of groundnut oil and lightly scramble the eggs for about a minute. When just cooked through, remove the eggs from the pan and drain on some kitchen roll.
3) Give the wok or pan a clean and add a splash more oil. Add the ginger and garlic and fry for a couple of minutes, then stir in the honey and rice wine and cook for another minute.
4) Add the cooked rice, egg, spring onions, pak choi, carrot, oyster sauce, a splash of sesame oil, juice of 1 lime and a big glug of soy sauce. Turn up the heat and cook for 5 more minutes, until the rice is piping hot.
5) Serve with a wedge of line and a dash of chilli sauce for an extra kick.