Fried Rice

Re post from my previous blog, September 2016.

We returned from Murray Bay in Canada a couple of day ago and I woke up miraculously early while the rest of the family jet-lagged their way to 11am!  Tired and hungry, I made this which has nothing to do with Canada! The next recipe I post however will.  More suited to SE Asia, this is a fantastic hunger filler and does not take long to prepare.  I had cold rice from the night before, so preparing the it is the only vaguely time consuming element.

Weights and measures vary so much between countries so I am afraid just to complicate things here, I am using the Canadian cup measurements.  If in doubt, use a measuring jug and 1 cup is up to the 8oz mark.

Serves 4

INGREDIENTS (do add different veg and some chicken or prawns etc)
4 free range or organic eggs, whisked with a pinch of salt
a glug of vegetable, sunflower, olive or other plain oil, you may need more
1 onion finely chopped
1 red, orange or yellow pepper, diced or 4 small peppers diced
1 clove garlic finely chopped
1 tsp garam masala
3 tbsp tom yum paste (or other paste, this is just what I had in the cupboard)
1 tsp tumeric
3 cups cooked white rice
2 tbsp tamari sauce (gluten free soy sauce)
Coriander leaves, lime wedges

1.  Pour the eggs into a hot pan with oil in it. Make an omelette and tip it onto a chopping board to cool.

2. Put the oil in a pan and fry the onions until glossy.

2. Add the peppers and cook for about 3 minutes.

3. Stir in the garlic and cook for a minute.

4. Stir in the garam masala, tom yum paste and turmeric

5. Add the rice and toss it around adding more oil if necessary so that it does not stick.  Stir in the soy sauce.

6. Chop the egg and add it to the rice, garnish with coriander and lime wedges ready to squeeze over.