Seasonal local food recipe No.344 – Frank’s fried rice

Frank conjured up this dish using the juicy pak choi in this week’s veg boxes, but it can be made with any combination of meat, vegetables or seafood.

Serves 2

Preparation time: 10 minutes (if you have left over cold, cooked rice)
Cooking time: 10 minutes

200 g rice, cooked and allowed to cool
1-2 heads pak choi
100 g pancetta or smoked bacon, shredded
6 spring onions, sliced
4 (or more) cloves garlic, finely chopped
1 red chilli, finely chopped
a handful frozen sweetcorn kernels
2 eggs, beaten with a drizzle of sesame oil
splash soy sauce
splash cooking oil

Heat a wok or large frying pan until smoking hot.  Add a splash of cooking oil, swirl to spread round the pan and add the eggs.  Swirl the eggs until you have a thin omelette then remove to a warm plate and shred.

Add the pancetta or bacon to the pan and stir fry to release some fat, add the onions, garlic and chilli and continue stirring for a few seconds.  Add the pak choi and sweetcorn and stir fry until the pak choi wilts.

Add the cold, cooked rice and continue stir frying over a high heat until the whole lot is piping hot.  Stir in the shredded egg and a splash of soy sauce to taste and serve.

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