CHEF and blogger Paul James writes for our paper.
THIS is definitely a Friday night winner.
Okay, as you know this column is about my travels and recipes from it, unfortunately I haven’t made it as far as Asia yet but I just wanted to share this recipe with you.
Having a takeaway nowadays is nothing unusual, but growing up as a 1970s child it was definitely a rarity – especially in our house.
The closest we got to eating anything exotic was a vesta beef curry from a packet, spaghetti bolognese out of a tin or my brother Allan’s famous vindaloo baked beans he usually created after coming home from the pub.
Trust me the ‘loo’ in ‘vindaloo’ was indeed very apt, but please forget that vision.
Our local chippy, where I used to go in and get free batter scratchings dripping in grease and salt and vinegar, given to me by the lovely lady who worked there ‘Kath’ or having a go on the fruit machine when nobody was looking has been a Chinese takeaway for the past 35 to 40 years.
And I must admit even though I’m a chef the lads and lasses who work so hard in there and know me by name. It’s definitely one of my favourite cuisines.
So this is my version of Chinese beef fried rice and I’m not going to lie, and with the risk of never been spoken to again from the chefs at my local takeaway, it’s definitely going to be hard to beat.
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Chinese Beef Fried Rice (Serves 4)
Flat iron steak thinly sliced.
500grams of white long grain rice
2 red peppers finely sliced.
1 onion finely sliced
1 egg blended with a tbsp of milk.
1 tbsp of soy sauce
2 pinches of Chinese five spice.
1 tbsp of vegetable oil.
Salt and pepper
1. Firstly cook your rice, drain and leave to go cold (TIP – while cooking add one pinch of Chinese five spice to the boiling water, this gives flavour and a darker tint to the rice.
2. Heat a wok or large frying pan and add the oil.
3. Fry the steak (don’t overcrowd if you are using more steak as it will only stew)
4. Drain the cooked beef on kitchen paper and set aside.
5. Clean your wok out, add oil and fry the peppers and onions until soft and cooked. Drain on kitchen paper and set aside.
6. Clean out your wok, add a bit of oil and cook your egg until it scrambles.
7. Add rice and reheat thoroughly, coating every grain as much as possible with the egg.
8. Add the beef, red pepper and onion, the last pinch of five spice to the rice and cook through until everything is piping hot.
9. Season to taste, serve and enjoy.