Oh dear. Oh dearie dearie me, I do feel unwell. Last week was a stressful one; off sick on Monday which put me on the back foot for the rest of the week, high targets to hit, plus uncooperative and frankly rude vendors/head-desk.
So having been very good and gone to the gym a few times to burn off stress and abstained from alcohol all week, I cracked last night and got phenomenally rat-arsed. And I am paying for it now oh dearie dearie me, so if y’all could surf the net a little more quietly I’d be very grateful.
I’m now nursing my third cup of tea whilst enjoying the sounds of late-era Level 42 (volume not too high), Earlier, with the unsteady-yet-laser precision of the still hammered I decided that something fried would be the answer to my prayers, preferably involving egg. I have, however, quite unforgivably forgotten to buy any eggs, so fried vegetable rice in a soy, sesame, ginger and chili sauce, it is….
Original recipe courtesy of Allegra McEvedy
Garlic, chopped finely
Two spring onions, chopped finely
Vegetable/s of choice (in this case chopped carrot)
Egg, beaten (if you’re not a spanner who’s forgotten to buy any)
Cook the rice as according to packet instructions and then drain.
Mix the soy, sesame oil, ginger and chilli in a bowl.
Heat water in a saucepan and boil the carrot slices. Drain, return to the still-hot pan then pour the sauce over the carrot and put the lid on the pan (but don’t put it back on the heat).
Heat vegetable oil in a wok, then briefly cook the garlic and spring onion. If you’re not a spanner that’s forgotten to buy any eggs, add the beaten egg at this point and scramble for a minute.
Add the rice and fry for five minutes.
Pour the rice into a dish, and pour the vegetable and sauce over it. Serve.