Fried Rice

Nice and easy. Super cheap. Great for end of pay-week when you only have random pantry items. Very quick to make a hearty meal to keep the whole family happy. This is another meal where you can just use whatever you have on hand. Use some corn, shallots (Spring onions) prawns, shredded chicken, bean sprouts.

Serves 4

6 cups Cooked Rice
1 Egg
1/4 cup Milk
2 handfuls of Peas
4 Rashers Bacon (rindless - Diced)
4 Large Mushrooms - Diced
1 small Onion - Diced
 Oil for frying
Kecap Manis (Or Soy Sauce if that is all you have)
2 tsp Salt

If you have the time I really suggest cooking your rice a few hours in advance. (Night before if you can.) Leave it in a bowl in the fridge to dry out, this helps reduce the chance of gluggy rice. Then just continue from step 2.

I like to use the stove-top absorption method. Bring 2 cups of uncooked rice up to the boil in a large saucepan with 3½ cups of water, stirring occasionally. Once the water is boiling, reduce heat and simmer, uncovered for 12-15 minutes.Throw the peas into the pot for the final 5 or so minutes (Follow packet directions for length of time, alternatively, cook them separately.) Test by tasting a grain or two. They should be soft but not gluggy. Remove from heat and allow to stand, covered for 5-10 minutes.

Meanwhile in a wok or frying pan heat a little bit of oil throw in the diced bacon, mushrooms and onion. fry over medium-low heat until the onion goes translucent. Remove from pan.

In a small bowl beat the egg with the milk. (Milk is not necessary however I find it does make for fluffier scrambled eggs.)

Reheat your wok/pan and add about 2 TBS Oil, Scramble the beaten egg mixture. Once it begins to solidify,  add the rice.Stir carefully to ensure each grain is separate. Throw in Kecap manis and sprinkle over salt. Continue stirring as you don't want anything to burn. Throw in bacon, onion and mushrooms. Fry for a few more minutes. Your rice should be evenly coloured a medium brown by now.

Remove from heat and serve immediately.

Interchoodle Canoodle

Serves 4-5 Comfortably

8oz Bean Thread Otherwise known as Chinese vermicelli or Cellophane noodles.
3 tsp Sesame oil
⅓ cup White vinegar
½ cup Kecap Manis Regular Soy Sauce will do if that's all you have.
2 tsp Red pepper flakes Or ½ tsp Sriracha Chilli sauce. Will NOT make the noodles "hot" add more/less to taste.
2 tsp Sugar
1½ tsp Mediterranean spice paste Or whatever you have on hand as long as it has plenty of garlic and coriander.
1 cob Corn
1 head Red Coral Lettuce or similar sweet, fancy lettuce. (In photos I used Silverbeet; Didn't taste as good.)
1 can Tuna (425g) Can also use Poached Chicken or another protein of your choice. (In photos I used 500g Pork; YUM!)

L-R Sugar, Sriracha Sauce, Mediterranean Herbs, Vinegar, Kecap Manis, Bean Thread, Silverbeet and Corn.

In a large saucepan boil water, once it is at a rapid boil add the noodles and follow packet directions. It should only take about 2 minutes. Drain noodles and let sit in a bowl with cold water.
Remove corn from the cob, Boil in rapidly boiling water. this will only take a few minutes. Taste a kernal to check on their progress. Drain and allow to cool.

If using pork... Rinse one of your saucepans and throw it back on to boil, Once at rapid boil throw in single serves of sliced pork. Boil for about 5 minutes, Drain and place on plate. (I keep them warm in the oven.) Once all of the pork is done, Fry for a few minutes until brown. Only add a tiny amount of oil if any and you will end up with mouth-watering, tender pork.

In a large bowl combine the oil, vinegar, kecap manis, red pepper flakes, sugar and garlic paste. Mix until sugar dissolves.

Shred lettuce leaves into quarters. You don't need to be precise just remember you want them big enough that they wont just wilt and disappear in the meal but not so large as they should be bite sized.

Toss lettuce and corn through sauce mix.

Drain noodles again and cut into manageable lengths. Toss into the bowl with the other ingredients. Serve on plates. Top with drained, flaked Tuna. (Pork or chicken.)

Serve cold or at room temperature.

** Special Thank you to Rick Bolt (@rickads) for help with the recipe name.
Meaning:
Interchoodle - Interchange the meats/proteins to go with your noodles to your liking.
Canoodle - Romantic connotations. This has the perfect marriage between flavours combined.