Seriously. Okay, it took me a while to try the Chinese-style stir fry vegetables in the Everyday Cookbook. I didn’t believe it would work. Or it would be a very poor version. A chopped up mushy horrible interpretation of a stir fry. I really only tried it because my lovely area manager told me to. Its part of my job as a Thermomix consultant to try the seemingly impossible and see if it is actually impossible. Because not all the recipes are for everyone. You’ll never guess what happened. Lo, tasty, al dente vegetables in their julienned forms emerged. I have now made it as a side for many meals. The next step was imminent.
Fried rice. That combination (as I know it) of left over roast meat, vegetables, rice and your choice of the sauce on hand – soy, fish, oyster. Maybe an egg on top either omelette form or fried, so you can squish the viscous centre through the rice as its own unctuous sauce. I do like to add some tabasco through my cooked rice dishes too. It might be sacrilege but I put it on risotto sometimes too. You don’t have to.
Quirky Jo had a fried rice recipe. I have come to trust this woman knows what she is talking about with her recipes. She can cook tasty things. As always, though, I have my own tweaks. My leftover roast meat is a slow cooked pork (no skin, just a nice covering of fat, scored), that was marinated in a little salt and a lot of brown sugar for 24 hours, then cooked slow for 4 or 5 hours until it is soft and you can shred it into a molassesy deliciousness. It is beautiful in its first incarnation served with iceberg lettuce as a wrap, filled with rice, shreds of pork, chopped spring onion mixed with ginger and soy, and some kind of pickle – my favourite being watermelon rind pickle – all a version of a momofuku dish, taken from various blogs on this fantastic combination of flavours, e.g., the bitten word. As the meat in a fried rice it is almost as divine. Paired with some fried bacon its particularly awesome. I try to limit pork consumption to once or twice a month. When I have it I like to make it worthwhile.
So, here is what I did. Pour a 400ml can of coconut milk (or cream, as it is what I had in the cupboard) in the bowl. Pour another 500g water in as well. Insert steamer basket and weigh in 400g basmati or jasmine rice. Close the lid, put the MC on and swish the water around for 20 seconds on Speed 7 or 8. You want all the rice wet so it steams through. Heat on Varoma for 20 minutes, Speed 4. As it heats up, chop some veggies to add to the Varoma basket – chopped carrot, broccoli, zucchini, snow peas, bok choy, spring onions, whatever you have on hand and you can convince yourself have some Asian affiliation. Put them in the basket as you chop – harder veg like carrot first – replacing the lid each time so the steam can do its cooking. Quirky Jo steamed some chicken or prawns or bacon underneath the veg at this point. I draw the line at steaming bacon. I want it crispy. And I want my leftover slow cooked pork crispy. So in the fry pan they went, helped with some rendered fat from bacon rinds I like to turn into pre dinner crisps. Crunchy, salty with the sweetness of the melted sugar. Mix with rice and vegetables when each are done.
Whisk 4-5 eggs with some garlic chives or parsley (if you happen to have them growing in the garden as I do) or just some salt and pepper. Wet a sheet of baking paper, screw it up and wring out extra water, then line Varoma tray with it, place on top of vegetables and pour in egg mixture. I was supervising bath time at the same time, so the eggs went on a little late. I removed rice and veg and mixed together in the Thermoserver, added some more water to the bowl and put the eggs back on to steam until it sets. Chop roughly and mix through rice, pork, bacon and vegetables. Serve with or without tabasco. Throw your wok away.