Our resident food writer has another delicious recipe for you this week – a wonderful way to use leftovers in your fridge. And I just want to congratulate her on winning the Irish Gold medal at the Catex Gastro Pub Chef of the Year this week. Fantastic.So here you go, her riff on a classic take-away dish, Singapore noodles.
This has been one of my favourite Chinese takeaway dishes for years and has seen me through hangovers, comfort food loving cold nights and snuggly nights in.
I started to become addicted to this curry spiced rice, craving it most days, but alas my student budget would not allow me to indulge!
I figured it couldn’t be too hard to give it a blast myself but there was always something missing.
This recipe has taking years of trial and error and this is probably the closest that I have gotten to this carbohydrate based gold!
It is equally as good with noodles instead of rice and a wee bit of chopped ham thrown too. The veg that I usually add is a mix of peppers, onions, bean sprouts, peas and shredded carrot but you can mix and match with whatever you fancy.
It’s a great, tasty and fast way to use up any leftover rice you have in the fridge. You’ll be whipping up a Chinese classic in no time.
2 cups of cooked rice – cold cooked rice works best
Half each green and red chilli (chopped)
I clove garlic
1 small onion
1 chicken breast (sliced and cooked)
1 cup cooked prawns
2 heaped tbsp curry powder (Chinese curry if possible)
1 tsp chilli powder
4 tbsp soy sauce
1 tbsp sesame oil
Half cup of peas
1 tsp white pepper
Good pinch of salt
Veg of choice – (Peppers/Spring onion/Carrots)
In a wok, pop 2 tablespoons of oil and the sesame oil. Fry the garlic, onion, peas and veg of choice. Fry for 2 minutes and then add the chilli. Fry for a further 1 minute.
Add the cooked chicken and mix well, then add the rice and stir again.
Lower the heat slightly and be careful not to over stir as it can cause the rice to get mushy.
Add the curry powder, chilli powder, soy and mix well until evenly distributed.
Make a hollow in the middle of wok and add one tsp of oil. Crack in the egg and quickly scramble then mix into rice.
Add prawns and pepper and adjust the taste if needed.
Serve with prawn crackers and enjoy!
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