Colourful Chinese Egg Fried Rice #LittleKitchen

To make a change from my usual baking and sweet recipes which I create, it has been a welcome change to bring you something completely different. This is a recipe I have used for nearly 15 years with my own two children and also one that has been made at an After School cookery club that I used to run.

When Wren Kitchens contacted me a couple of weeks ago and asked if I would like to be involved in their #LittleKitchen campaign, I was really excited. Although I’m really busy at the moment in my teaching career and with home commitments, I love to take part in schemes which are very close to my heart.

The #LittleKitchen campaign has been created to encourage children to cook by being involved in food preparation and cooking. Wren Kitchen’s philosophy is something I heavily relate to: the kitchen is the heart of the home and where the family whatever their ages are able to come together. They talk, prepare food and have fun while they’re doing it.  At the same time you spend precious family time together as well as creating healthy and delicious food.  Not only that but by being involved in the food preparation process, children have fun, a sense of responsiblity and also are more likely to eat something that they’ve made themselves.

 It is always a challenge to find meals which tick all the boxes.  Is it delicious? Does is contain portions of fruit and veg which will count towards your 5 a day? Will the kids actually like it? I think this recipe has proved time and time again that it does fulfill that need.

My Chinese Egg Fried Rice recipe is one that children of all ages can help to create and it is a valuable recipe to add to the repertoire. I am convinced that being able to cook simple, yet nutritious, but fun meals is a valuable life skill as everyone has to eat. My own daughter is off to uni this autumn and she will be able to cook the Egg Fried Rice for herself and her friends.  The beauty in this recipe is that you can used whatever leftover veg you have left over, so long as they are chopped up small.  It can also have frozen peas and sweetcorn in it so it fills out the dish. All the ingredients are cheap so it is a useful budget dinner.

CHINESE EGG FRIED RICE

You need:

225g dry weight long grain or basmati rice

2 medium carrots, peeled and diced

1 medium onion, peeled and chopped finely.

1 pepper, deseeded and chopped

Approx 75g frozen peas

2 medium eggs, beaten

3 tbsp rapeseed oil

2 tbsp soy sauce

If you fancy substiuting any of the vegetables, feel free.  I sometimes use 3 or 4 spring onions in the rice instead of the ordinary onions. I used a yellow pepper here but the colour doesn’t matter. Just use whatever you have at hand.

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All you need for you and your children to make this delicious egg fried rice.
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Step 1: Cook the rice following the instructions on the packet.
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After about 5 minutes cooking time, add the diced carrots to the boiling pan of rice.  About 5 minutes after that add your frozen peas or maybe if you fancy it, some sweetcorn.
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In a frying pan or a wok, heat one tablespoonful of oil, then soften the onions and peppers for five minutes or so while the rice is still cooking.
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Crack two eggs into a small bowl and beat them up.
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Set the softened onions and peppers aside on a small plate and heat up the remaining two tablespoonfuls of rapeseed oil.
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Pour the beaten eggs into the heated frying pan or wok. Fry in the oil for a minute.
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Flip over the mini omelette and cook for another minute. As this picture shows I’m rubbish at making omelettes.
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Chop the omelette up into tiny, bite size pieces.
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Mix the drained rice mixture with the softened onions, peppers and the chopped egg as well as some soy sauce.
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Serve in a massive bowl and let everyone help themselves. My family love this fried rice with left over chicken pieces which is great for a leftover Sunday roast dish.

KIDS IN THE KITCHEN:

Even very young children can take part in making this dish.  My own two children used to help by using a child friendly knife to cut and prepare easy to cut vegetables like peppers and to help weigh out ingredients.  I included them in every step of the process even though they kept away from the hob when I was frying the vegetables and boiling the rice.  When the dish was put on the table I let them serve themselves.

As children get older they are more able to cope with cutting more difficult vegetables, such as onions and will be able to peel the carrots.  You could involve them by adding the vegetables and rice to the pans at the right time and they could stir the contents of the pan.  They could also make the omelette with help.  Teenagers will easily able to cook the Egg Fried Rice without supervision. Though my children will always leave me their mess to clean up afterwards!

Happy Cooking.

Love Sam xx

Cooking The Books March 2014- Onion and Cheese Tart from A Passion For Baking.

It’s nearly the end of the month and I’m three recipes away from completing this month’s Cooking The Books challenge from A Passion For Baking.  I needed to bake a recipe from the Pastry chapter as well as one from the Desserts and the Celebration Cakes chapters before Monday 31st March. With only two days to go I’d not been very organised this month.

For the Pastry chapter recipe I had chosen the Onion and Port Salut Tart.  When deciding on a recipe to bake it has to be one my family will eat and one that will fit in around what we’re doing and if I have time to make it in the first place!  I originally wanted to make it on Saturday this week but I never got round to it.  In the end I ended up in York eating in Wagamama with my hubby and son!  In the end the tart became my Mother’s Day lunch!

So, late this morning after I’d realised the time due to the clocks going forward, I thought I’d better get my skates on and produce something for lunch.  Only I realised I’d planned to make Eton Mess with meringues so Sunday lunch became a very late lunch/ early tea! When I first saw this recipe I knew that an onion and cheese tart would be fine with my family, only I couldn’t find Port Salut in my local Sainsburys the other day.  I wasn’t even sure what sort of cheese Port Salut was, doesn’t that sound stupid?  It sounded like a French cheese to me but I wasn’t sure what I could use as a substitute.  In the end I bought a piece of Emmenthal cheese as I have used it before in a quiche and it worked really well.

So here is how I made this delectable tart:

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I sliced up four medium onions ready to caramelise.
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As the onions were frying, I made up a batch of shortcrust pastry. It was wrapped in cling film and chilled for about half an hour while I finished cooking the onions.
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The pastry was rolled out, trimmed and the base pricked with a fork. It was then put in the freezer to chill for another 20 minutes.
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Out came my baking beans and the pastry case was baked blind for about 20 minutes.

At this stage I was meant to take the beans out of the pastry case and give it another five minutes or so in the oven baking blind.  Only, I didn’t read the recipe carefully enough as I was trying to sort out some laundry in the meantime. I know I can multitask but not today, I hoped and prayed my tart wouldn’t have a soggy bottom. Snigger, snigger!

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The caramelised onions were spread on the bottom of the tart.
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Then, to the filling! I mixed double cream, milk, eggs, salt, pepper and some tarragon together. It was meant to be thyme as the herb flavouring but I couldn’t find any in the cupboard!
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I grated the piece of Emmenthal and mixed some in to the mixture, the rest was sprinkled on the top of the filling.
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After about 30 minutes at 180oC this is what the tart looked like. I couldn’t wait for lunch as I was starving. It smelled gorgeous.
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The case round the outside looked thin and crispy but sadly it did have a little bit of the old soggy bottom. I think I should have baked it blind for a bit longer.
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A slice of the tart.

I have to say this is one of the nicest recipes I’ve worked with. Nothing faffy or over complicated and it went down well with my family. We sat down to eat it finally at 5pm once my daughter had finished work.  It was delicious with a jacket potato and veg though I think it would be lovely with new potatoes and salad too.  We ate half the tart, there’s plenty left over for tomorrow night. Well that saves me cooking again, I suppose!

Happy Baking!

Love Sam xx