I stopped short at actually going out to buy ingredients though, so here's a lovely quick lunch or worknight dinner recipe that's easy to make with stuff lurking in the fridge. You can substitute any of the vegetables for whatever you have - or use frozen peas, sweetcorn or prawns. It also proves how rubbish I am at cooking for one (only George fancied eating... I'd got so hungry I'd scoffed two scotch eggs an hour before) but as per usual the leftovers will be rather helpful for lunch at work tomorrow.
Chicken, mushroom & vegetable fried rice
|Hooves aren't really designed for chopsticks but George had a go anyway|
1. Cook some long grain or basmati rice. The general rule is to use twice as much water as rice, and it should be completely done in 10 minutes on a medium heat without having to strain the water out at the end. However, this only works about once in 10 tries for me, so good luck...
2. In the meantime, fry off a chopped shallot, half a chopped clove of garlic and a diced carrot in some groundnut (or vegetable) oil.
3. Add a teaspoon of miso paste and stir in before adding some chunks of chicken (I chopped up one chicken breast into bite-sized pieces).
4. When the chicken has browned (this should only take a minute or two) add some chopped sugar snap peas and mushrooms and a teaspoon of mirin.
5. Fry until the chicken is just cooked (should only take 3 or 4 minutes, don't be tempted to give in to the old wives' tales and cremate it cos then it goes horribly chewy), and add the rice and a generous splash of light soy sauce.
6. After mixing in the rice and frying for a minute, add an egg and stir in.
7. Cook for another 3 minutes before stirring in chopped coriander and serving.
You never know, if the other half gets home tomorrow he might even get to taste some. George won't admit it, but he misses him really...