You know those kind of Saturday afternoons… not much going on, rainy and horrible outside… you can get a little, well, bored. In my world, boredem is pretty much synonymous with ‘peckish’. As I found myself in this situation last week, I thought a great way to spice-up this otherwise-boring afternoon, is to get a little creative in the kitchen. So here’s what I came up with… Egg Fried Pilau Rice with some super tasty hot-sauce from the wonderful Chilli Drops!
Chilli Drops sauce is just one of the 8 artisan goodies in my Artisan Selection box from Compare Your Artisan. If you’re a foodie like me and you fancy picking up an Artisan Selection box for yourself, visit their website for all the details (you wont be disappointed, as the service is fantastic): compareyourartisan.com.
This meal is a super-easy throw together, a kind of ‘cheats’ recipe if you like. It would be a great accompaniment to almost any Indian curry, or as a meal for one when you’re in a rush and are just looking to use up random items in the fridge. For a veggie option – just skip the ham.
Serves 1 as a whole meal, or 2 as a side dish. Takes about 10 minutes.
what you need:
- a generous dollop of Chilli Drops, ‘Bolly Good’ hot sauce: www.chillidrops.co.uk
- 1 pack of Veetee’s Heat & Eat Pilau Rice: www.veetee.com (available in most super-markets)
- 1 free range egg (any size will do), gently beaten
- 2 handfuls of frozen petits pois or garden peas
- splash of ground-nut oil (or any other flavourless cooking oil)
- splash of light soy sauce
- handful of ham, chopped into small chunks
- half an orange pepper, diced into small cubes
- 1 shallot, diced into small cubes
what to do:
- heat the oil in a frying pan or wok over a medium heat, add the shallots and stir for about 1 minute.
- whilst the shallots are cooking, heat the rice in the microwave as per the packet instructions (but for 1 minute only, because we will cook it for the remaining minute later in the wok).
- add the diced pepper to the shallots, and continue stirring for about another minute.
- add the half-cooked rice, peas and strips of ham to the wok and give it all a good stir, season well with black pepper and add a dash of soy sauce, keep stirring to ensure everything heats up.
- after 2 minutes or so, use a wooden spatula to move all of the rice mixture to one side of the wok (this is to make room for the egg).
- tip the beaten egg into the space in the wok, and allow this to gently cook for a minute or so.
- as the egg begins to cook, use your spatula to break it up into pieces, then gradually combine it with the rice mixture.
- add a little extra soy-sauce to taste, and little more black pepper if needed.
- serve in a warm bowl and with a generous dollop of Bolly Good chili sauce, to really give it an extra kick. YUMMY!