Special fried-rice student style (Rice & Pasta Dishes)

Member Name: Renza_e

Product:	Rice & Pasta Dishes
Date:	12/02/09 (306 review reads)
Rating:

Advantages: Not too expensive, can change to suit taste preferences, easy to make.

Disadvantages: Frozen prawns need defrosted, prawns pricey, have to leave rice to cool.

I fear the number of people who will scoff at me from the title alone and think that Fried Rice is an accompaniment to a main dish. Moreover, I am one of those people that really does not cook very much, or at least not anything that impressive, so you may find this recipe ridiculously basic. Anyhow, as a student on a budget I tried a whole range of cheap, affordable recipes. Then I decided I would teach myself how to make fried rice. I used a whole range of different recipes to get this right so it's pretty much an amalgamation of things I read in student cookbooks and on the internet. Unfortunately I have forgotten where I got some of the ideas but I think it was just random recipes found on google. Some were rubbish but I think I managed to get the perfect combination from using a variety of them.

*~Equipment~*

~Cooking Pot with lid.
~Large frying pan or wok.
~Whisk (electric or not) or if you lack this, a fork will do.
~Wooden spoon
~Electric/gas hob.
~Big Bowl

*~Ingredients~*

~Basmati Rice (I use Tesco Value Basmati because it's the cheapest rice)
~Ground Nut Oil (Again, Tesco - Can use other flavourless, preferably oriental cooking oils)
~2 eggs (medium or large depending on how eggy you want it - and I totally advocate barn or free range ones!)
~Garden Peas (Can also use frozen peas - I prefer these ones)
~Soy Sauce (I use Soy Sauce light)
~Cooked Prawns (The priciest item - I usually buy frozen and it depends on special offers whether I get king prawns or normal-sized ones)
~Boiling Water
~Extras - You may wish to add in little cubes of ham, peppers or sweetcorn - whatever suits your tastebuds.
~Spices - You may wish to use spices like Chinese five spices or a little chilli powder. I have generally never used spices but it depends on your preferences.

~If you wish you can replace the prawns with chicken or pork - Begin to cook that a minute or two in a different pan and then add to the fried rice before it is completely cooked (I wouldn't advise putting the uncooked meat in with the rice straight away as the rice needs less time and if the chicken or pork isn't thoroughly cooked (i.e brown) you could get food poisoning.)
For veggies, I suggest you use a meat alternative like Quorn or just leave out meat substitutes altogether.

~This is not the fanciest list of ingredients but I find its great for a budget. The prawns are rather pricey but I tend to only use a handful.

So here comes the cooking bit:

1) If you are using frozen prawns I recommend that you plan ahead and take these out of the freezer 8 hours before you cook these and let them defrost in a bowl in the fridge. Alternatively, buy fresh prawns.

2) I take my cooking pot and put a tiny bit of ground nut oil in the bottom and then put it on a high heat. I then put in some of the basmati rice. Just remember that basmati rice fluffs up quite a lot and what may not look like much may be quite a lot when you cook it. Anyhow, before I add the water I fry the rice for no more than a minute because I feel it improves its consistency for later on, as well as its taste. Do not fry it for any more than a minute.

3)I then add some boiling water and make sure that the amount put in is only just above the rice but not by much. If you put too much water in it makes the rice too soggy and this generally ruins the dish. Once you have added the water, you stir it once, put the lid on and then let it simmer on a very low heat for 8 minutes. Do not take the lid off during this process as I have been told that it upsets the cooking process (something to do with the starch as the rice can become sticky).

4) When you come back after 8 minutes (no longer as it will burn) you will find that the rice has soaked up all the water. Do not stir it as the rice is better clumpy. Simply check that it there is not any (or much) excess water and then leave it to cool. If there is excess water you may have put in too much and may want to drain it slightly. I usually put a dish towel on top and then leave it for anywhere between 15 minutes to an hour. The rice is best cooked when it is cold. During this time you may wish to prepare your peas before you cook them and beat your eggs in a bowl as well as getting your plates and cutlery, etc ready for the meal.

5)When it is cool take your frying pan/wok and pour some ground nut oil in and stick it on a high heat. Then add your cooked rice. Let the rice heat up a bit and then add your prawns. Cook the rice and prawns for 1 minute.

6) Take your bowl of beaten eggs and introduce it gradually to the cooking rice and prawns. I usually make little spaces amongst the rice and prawns for it to cook. Stir it as it cooks but make sure you don't put the egg all in at once and in large clumps. It's much better when it cooks and forms into little clumps of egg and in amongst the rice itself.

7)As the egg cooks put in some soy sauce. I use quite a lot of soy sauce but you may wish to only use a tablespoon or two according to your taste preferences. Add in the peas just after this.

8) Let it all cook for a while and only let the egg brown slightly.

9) And that's your fried rice done! You're free to empty it on to your plate and eat.

You may wish to eat it on its own. I like to have it with Encona Caribbean Thai Sweet Chilli Dip which I reviewed elsewhere. You can have it whatever way you like it whether it's a meal or as an accompaniment.
I love having this as a whole meal and, as a student, I don't find it too pricey apart from the prawns. It's maybe not a recipe for those on a very very strict budget but it's really not too expensive to cook. Apologies for the lack of measurements in terms of amounts I use. I generally cook without scales or any measuring jugs. Despite this, I hope you think this useful or at least a little inspiring. When I got bored of baked potatoes, pasta and noodles I turned to this and it fills you up as much as the other options. On its own as a meal I don't think it's too fattening either but may be if you're having it as an accompaniment. I may not be a masterchef but I definitely find this is a cheap meal to make if you're a student.

Time Required ~ Depends on how long you leave your rice to cool. I can make it in under 45 minutes.

Easiness~ Really quite simply to make if you follow the steps.

*~Thanks for reading~* x

Summary: Makes a change to baked potatoes and pasta for me!