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.

Seasonal local food recipe No.305 – Frank’s Shanghai rice


In order to use the pak choi in our veg boxes this week, my husband Frank adapted an old Kenneth Lo recipe as we were lacking several ingredients.  The result was, however, very tasty!

Serves 2

Preparation time: 15 minutes
Cooking time: 13-18 minutes

100g basmati rice
1 head pak choi
12 prawns
2 tbsp vegetable oil
Small knob of butter

Bring 200 ml water to the boil, add the knob of butter and allow to melt.  Add the rice, stir well and bring back to the boil.  Cover the pan, turn the heat right down and simmer gently for 12 minutes.  Remove from the heat and leave to stand, tightly covered for 12 minutes (don’t be tempted to peek!).

Wash and dry the pak choi.  Separate the stems from the leaf and chop both.  Heat the oil in a wok or deep saucepan.  When hot, stir fry the prawns for 30 seconds.  Add the stalks and stir fry for 2 minutes, then add the leaf and stir fry for 30 seconds.

Pack in the rice, making sure the prawns are covered.  Add 4-5 tbsp of water down the side of the wok.  Cover and simmer very gently for about 10 -15 minutes.  Season to taste and serve while hot.

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