There are times during the year when it is hard for me to get in the kitchen and cook. Often this happens for me in the weeks just preceding Thanksgiving. This year is no exception.
Right now I am being pulled in so many directions. Business is busy with clients and scheduling Thanksgiving prep (but there is always room for another client or two). Training for this years Lavaman Triathlon has just started, and with that, my Leukemia and Lymphoma Society fundrasing has started as well. I had the bright idea to sell pies for Thanksgiving (donating the proceeds to LLS) and the response has been overwhelming (for which I am grateful). Last weekend I made 19 pies, This weekend I will be making at least 26 (orders are still coming in today). To top all that off, our dog Jones had to have surgery last week so quite a bit of time has been dedicated to his recovery.
I have so much to do, I can’t decide where to start. Right now, if it doesn’t have a deadline, it just isn’t going to get done.
With so much time spent in the kitchen for my clients and with the making of many pies, cooking for pleasure has, sadly, gone out the window. Right now, I am cooking just to eat. However, I am not without cravings. Spicy food is my comfort food right now (well that, and cookies). Fried rice is a quick to cook meal and the addition of the curry sauce made it spicy enough to fit the bill. Plus, it used leftovers from two other meals as well as a baby bok choy that was starting to wilt.
Here’s the ingredients.
Oil should really be in this picture too, because it is essential to the process. The leftovers I speak of are the rice (leftover from a simple beans and rice meal) and half a can of coconut milk (left from a lovely curried squash soup, which I will be blogging soon). I almost always make extra rice when I cook it at home. It is such an easy go to for the start of a great meal. It’s important to use cold rice to make fried rice, it helps to separate the individual grains of rice.
It’s also important to have everything ready to go, veggies chopped, sauce mixed, before you start cooking. The cooking process goes faster than you think.
I used a wok to make this meal. However, it can certainly be made in a large skillet or frying pan. The only reason I even own a wok is because my dad bought it, never used it, so then it was passed to me.
Start by heating a little oil in the wok. While it heats, beat an egg or two (I used a duck egg because I love them, but any old egg would do) then add it to the oil.
Keep it moving to scramble it. It will cook pretty quick so keep your eye on it.
Once it is cooked take it out of the wok.
Add a little more oil to the wok. Once it is hot, add the chopped bok choy stems and fry them for about a minute.
Next, add the chinese pork and fry that for a minute. Keep it moving.
Finally add the peas and the bok choy leaves. Fry the whole shebang until everything is just warmed through.
Then take that out of the pan.
Add a little more oil to the pan and once it’s hot, add the rice.
Once the rice is hot, add the vegetables back to the mix,
And then the sauce (which I had stirred together before I started cooking).
Warm it through and then stir in the egg and chives. Done and done.
This is not your traditional fried rice since it has a sauce but I love the creamy texture it gives to the dish. It’s also a lovely one dish meal, protein, starch and vegetable all in one. For me, this could have been a little spicier (though the husband said it was just fine) but it was nothing a little Sriracha couldn’t fix.
RED CURRY FRIED RICE
Serves 2 generously with leftovers
If you don’t have (or don’t like) the vegetables that I’ve used, use whatever you happen to have around. Just start with the vegetables that require the longest cooking time, and add the vegetables that require less cooking as you progress.
1 cup coconut milk
2-3 Tablespoons red curry paste
2-3 Tablespoons soy sauce
1/2 cup corn or vegetable oil
1 duck egg or 2 chicken eggs, beaten
1 baby bok choy, stems and leaves chopped separately
6 ounces Chinese barbecued pork, chopped
3/4 cup frozen peas
3 cups cooked white or brown rice
1/2 cup chives, chopped
Stir together coconut milk, red curry paste and soy sauce. Taste for spiciness and saltiness and add more curry paste or soy sauce if desired. Set aside.
Heat a wok or frying pan and add 1 Tablespoon oil. When it is very hot, add the egg and scramble until they are cooked through. Remove from pan and set aside
Return the wok to the heat and add 1 Tablespoon oil to the pan. Fry the meat and vegetables starting with the bok choy stems, followed by the barbecued pork, peas and bok choy leaves, cooking for about a minute between each addition. Once the vegetable are soft and the meat is heated through, remove from pan and set aside.
Return the wok to the heat and add 1 Tablespoon oil to the pan. Add the rice and heat it until it is warmed through, about a minute, stirring to make sure thatit doesn’t stick and to break up any clumps.
Add the sauce and continue to cook until it is warmed through. Stir in the egg and chives. Enjoy.