It feels like forever since I’ve been here. Really it’s only been a week or so, but life has been so busy these school holidays that to be honest I’ve not had even one second to pull a recipe together to share, until today. It’s been an eventful few weeks with trips to the beach, many catch ups with friends, birthday parties, trips to the city on the bus and train, a trip to the movies and a mini golf session yesterday. Phew. I think I’ve been trying to make up for the fact that the past few holidays I was too busy working on the book to really plan anything too exciting for the kids, so we’ve crammed it all into the past two weeks.
I’ve also been trying to fit in time to proof-read the fully designed pages of my book that arrived a little over a week ago. I can’t tell you how cool it is to finally see all my hard work actually all there, in print (albeit black and white computer paper!) and man I can’t wait for you all to see it too.
We arrived home at lunchtime today after running a few errands, starving and in need of a good feed. The kids happily ate a couple of salad sandwiches each, but me, I had other plans. The little man of the house can’t stand fried rice (I know right, what?!) so it’s not something I cook all that often. You can see why I pounced at the opportunity, especially when I already had a container of leftover cooked rice in the fridge that desperately needed using up if it was to avoid the compost bin in a few days time.
This made enough for a big bowlful, which I happily devoured with a side of my mother-in-laws Vietnamese pickles (you can find a similar recipe to hers, here). I kept this simple using just a few ingredients I had at hand, but you could always add in some pan-fried tempeh or tofu for a more substantial feast. And by all means, double up to feed a crowd. xx
p.s If you haven’t done so already, I’d love your vote over here. I’m nominated in the Best Kids Food Blog category. Many thanks!
vegan fried rice with sugar-snap peas + chilli
If you are really sensitive to gluten or your coeliac try your best to source shao xing that’s made without wheat. Failing that you can use dry sherry in it’s place. You can find shao xing cooking wine at your local Asian grocery store for a couple of bucks. It can be left out of this recipe if you can’t find it, but it really does add the most amazing flavour. Fried rice works best with cold rice that’s been in the fridge overnight, as it stays separate when stir-fried.
Makes enough for one hungry person or two as a side.
1 tablespoon olive or virgin coconut oil
2 cloves garlic, finely chopped
1 tablespoon finely grated ginger
1/2-1 long red chilli, finely chopped (remove the seeds if you like things less hot)
1 big handful of sugar-snap peas, halved lengthwise
1 tablespoon shao xing cooking wine (or dry sherry)
2 cups cooked cold jasmine rice
1 tablespoon gluten-free soy sauce
1/2 teaspoon sesame oil
pinch unrefined raw sugar
pinch ground white pepper (or freshly ground black pepper if that’s what you’ve got)
finely chopped chives + coriander (cilantro) leaves, to serve
Vietnamese pickles and slices of chilli, to serve, optional
Heat a saucepan or wok over high heat, add oil then garlic, ginger and chilli. Stir-fry for 15-20 seconds before adding in the sugar-snap peas. Continue to cook whilst stirring for a further 20-30 seconds. Add shao xing or sherry and cook for a second until evaporated. Add cold rice, crumbling with your hands to break up any chunks. Cook whist stirring for 1 minute, add soy sauce, sesame oil, sugar and pepper. Taste and add a pinch fine sea salt if needed. Remove from the heat and serve immediately scattered with chopped chives and coriander leaves and pickles + chilli on the side, if you like.