Egg Fried Rice and Sweet and Sour Chicken

Why order a takeaway when you can make this favourite at home!

Serves 2 very hungry people

Egg Fried Rice

Ingredients for egg fried rice:

  • 250 g jasmine rice
  • 480 ml water
  •  2 tbsp oil
  • 2 garlic cloves
  • ½ onion
  • 4 beaten eggs
  • ¼ tsp sugar
  • 1 tbsp light soy sauce
  • ½ tbsp oyster sauce
  • salt
  • pepper
  • 1 spring onion

You need to use completely cooled rice so remember to cook this ahead.

Rinse the rice a couple of times. You should always use twice the amount of water to rice but use a little less here, as it is better to have a firmer grain for fried rice. Put the saucepan of rice on a medium-to-high heat. Stir after 5 minutes and turn the heat down a fraction. When the rice has nearly absorbed the water, put a lid on and turn the heat right down. When you see little holes appearing turn the heat completely off and leave to cool. It should only take 15- 20 minutes to cook the rice.

When the rice is cold you can make the egg fried rice. Chop the onion and garlic finely. Add oil to a heated wok or frying pan, and then add the onion and garlic. Stir quickly. Add the beaten eggs and cook, trying not to break them up too much.

Add the rice and gently break down using your stirring implement. Add light soy sauce, oyster sauce, sugar, salt and pepper. Taste to see if you need to make any adjustments.

Slice the spring onion finely and add at the end.

Tip: You can always add chicken pieces with the onion and garlic to turn this into a complete meal.

Sweet and Sour Chicken

Ingredients for sweet and sour chicken:

For the chicken:

  • 2 skinless chicken breasts
  • 50 g plain flour
  • 50 g cornflour
  • water
  • salt
  • pepper
  • sunflower or vegetable oil

For the sauce and vegetables:

  • 2 garlic cloves
  • ½ red pepper
  • ½ green pepper
  • ½ yellow pepper
  • small carrot
  • 200 g pineapple 
  • 4 tbsp tomato puree
  • 3 tbsp vinegar
  • 1  ½ tbsp sugar
  • 2 tbsp cornflour
  • 300 ml water
  • salt
  • pepper

Heat up oil in a heavy-based saucepan. You will need enough to deep-fry the chicken.

Cut the chicken into chunks. In a bowl, mix together the plain flour, cornflour, a good pinch of salt and pepper. Pour in water gradually until you have a relatively thick batter that will coat the chicken well. If you have poured too much water, include more flour and stir well. Add the chicken chunks and mix. Check the oil is sufficiently hot by drizzling in a little of the batter. It should rise to the top.

When the oil is ready, carefully drop in the chicken. You may need to do this in two batches depending on the size of your saucepan. After cooking for 3-4 minutes remove. Wait for the oil to heat up again and then drop the chicken back in. This will ensure a nice crisp coating. After another 2 minutes, or until the chicken is nicely golden, remove and place on kitchen towel.

Chop the garlic finely. Cut the peppers, carrots and the pineapple into chunks (you can use tinned or fresh pineapple).

In a small bowl, mix the tomato puree, vinegar, sugar, cornflour and water.

Heat a wok or frying pan and add a tablespoon of oil. Include the garlic and stir quickly. Add the peppers and carrots and fry for a few minutes. Add the tomato puree mixture and stir until the sauce thickens. Season with salt and pepper. Taste to see if you need to make any adjustments. Add more cornflour if the sauce is not thick enough. Throw in the pineapple chunks.

When you are ready to serve, add the chicken back and stir in the sauce for minute. Serve immediately.

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