IT'S ABOUT TO GET RICEY
RECIPE 1. FRIED RICE
INGREDIENTS:
1/2 vegetable stock cube
225g (8 oz) easy-cook long-grain rice
6 spring onions
100g (4 oz) thickly sliced ham (optional)
2 tablespoons of cooking oil such as sunflower oil
100g (4 oz) frozen peas
2 teaspoons of soy sauce (or wheat and gluten-free tamari sauce)
INSTRUCTIONS:
1. Half fill a large saucepan with water and put it over a high heat. Crumble in half of the stock cube.
2. When the water boils, tip the rice. Wait until the water starts to boil again, then turn down the heat until it is bubbling gently. Leave the rice to cook for as long as it says on the packet.
3. While the rice is cooking, trim the roots and most of the dark green parts off of the spring onions. Snip the spring onions into small pieces. Tear the ham into small strips.
4. Break the eggs into a cup, add 1 teaspoon of the oil and whisk everything together with a fork.
5.When the rice is cooked turn off the heat. Add the peas and stir. Then, drain the rice and peas in a large sieve.
6. Put the rest of the oil in a wok or large frying pan. Cook over a medium heat for 1 minute. Then, add the spring onions. Keep stirring them around in the hot oil for 3 minutes or until they are soft.
7.Add the cooked rice and peas, ham and soy sauce and stir them around for 2-3 minutes, to heat them up.
8. Push the rice mixture to one side of the pan. Pour the egg mixture into the other side and leave for about 20 seconds, so it begins to set.
9. Using a wooden spoon, stir the egg mixture quickly to break it up, the stir it into the rice mixture. Keep stirring and cooking for another minute. Eat straight away.
10. ENJOY!
RECIPE 2. PAELLA
INGREDIENTS:
100g (4 oz) spicy sausage such as chorizo
2 skinless boneless chicken thighs
1 onion
4 ripe tomatoes100g (4 oz) frozen peas1 1/2 chicken or vegetable stock cubes
1 tablespoon of olive oil
1 clove garlic
225g (8 oz) short-grain paella rice such as calasparra, or risotto rice
1 pinch saffron strands or 1/2 teaspoon of ground tumeric
100g (4 oz) large cooked, peeled prawns of mixed seafood such as prawns, squid rings and shelled mussels
INSTRUCTIONS:
1. Chop the chorizo sausage and chicken into bite-sized chunks.
2. Peel the onion and cut off the root. Cut it in half, the cut the halves into slices. Cut the slices into small pieces.
3. Cut each tomato in half, then cut the halves into quarters. Cut out the green cores. Then cut the quarters into small pieces.
4. Spread the frozen peas in a single layer on a plate and leave them to defrost.
5. Put the stock cubes into a jug. Add 750ml (1 1/4 pints) boiling water and stir until they dissolve.
6. Heat the oil in a large pan over a medium heat for about 30 seconds. Add the chorizo and cook, stirring, for 2 minutes. Add the chicken and cook for 2 more minutes, or until the chicken is white all over.
7. Using a slotted spoon, lift the chicken and chorizo out of the pan and onto a plate, leaving all the fat behind in the pan. Add the onion and crush the garlic into the pan. Cook for 5 minutes, stirring often.
8. Stir in the rice and saffron strands or turmeric. Stir for about 30 seconds, then pour in the stock, Bring to the boil, then stir and turn down the heat. Cover with a lid and cook for 15 minutes.
9. Stir in the chicken and chorizo, put the lid back on the pan and cook for 10 minutes. Then stir in the prawns, peas and chopped tomatoes. Cover with the lid and cook for another 5 minutes.
10. Take off the lid. The rice should have absorbed the stock and be tender. If not, let the mixture bubble for a further 2-3 minutes, or until the rice is cooked.
11. ENJOY!
ALL RECIPES TAKEN FROM START TO COOK BY ABIGAIL WHEATLY