Now I know a stir fry is hardly the thing of Michelin starred chefs, but when you’re in a hurry there’s nothing better – it’s healthy, hearty and nutritious. Add in some meat or fish for protein and you’re golden.
My go-to sauce for stir fry is one my mum always cooks and is composed of just two ingredients. Mum uses soy sauce, but since I found out I’m wheat intolerant I swap that for tamari which I actually prefer (don’t tell mum!). The other key ingredient is raw honey.
1 bag of stir fry veg
200-300g cooked chicken, shredded
Heat the oil up and add the chicken, to brown. Throw in the veg and stir to heat up. In a bowl, mix the honey and tamari at a ratio of 2 Tbsp. of honey to 1 Tbsp. tamari. How much of this quantity you make depends how saucy (ooh la la) you want your stir fry. Add it and stir to coat, then serve.
What’s this, another breakfast recipe?
I came downstairs this morning after getting in late from work to find a bowl of cooked rice in the fridge. I love it when leftovers happen – especially cooked rice. When you fry day old rice, it takes on a different texture and style, you can change it up so often with different additions of spices, meats, etc and I just love it!
We also had bacon and eggs so, uh, breakfast fried rice.
Ingredients for 1 hungry person/fat bitch like me:
2 slices of bacon
1 Tbsp. rapeseed oil
2 spring onions, chopped
day old rice – enough for you (I just whacked in half of the bowl I found in the fridge…)
3 Tbsp. tamari
1 Tbsp. rice wine vinegar
1 Tbsp. red chilli flakes, or to taste
1/2 Tbsp. butter
Add the rapeseed oil to a pan over medium heat and fry the bacon. Once cooked, place the bacon on some kitchen towel to drain, and then cut it up with scissors (remember to wash the scissors!). Add one of the spring onions to the bacon-juice pan (technical) and cook for 2-3 minutes. Add in the rice, tamari, rice wine vinegar and chilli flakes. Keep stirring, making sure the rice isn’t in clumps. Turn the heat to low, and in another pan heat the butter. Add the egg and fry for about 3 minutes or until set. Plate up – rice first, then egg, then sprinkle over the last spring onion.