This is one of my favourite something-from-nothing dishes, a sure fire winner in my college days when I seemed to be among the very few who could cook. You can add anything to a wok full of rice, steamed gently in a chicken stock, poshed up or dumbed down. Kids love it, it's the perfect accompaniment for a simple dinner, a splendid curry or Chinese feast. And it costs next to nothing.
The key to fried rice is the time you spend on your onions. Chopped and tossed into a wok of hot olive oil, it should get sweaty before glowing a gorgeous honey colour.
Add the basmati rice - 1/2 a cup per person. I usually use basmati but last week I found some Italian short grain at the back of the larder which gave off a slightly sweeter taste and more of a risotto feel than the fluff of the Indian equivalent. The oil will coat the rice, making it translucent, the cue to add any spices before the stock. Cumin seed is delicious with rice but this is where I raid the cupboard. I've got some gorgerous doukha at the moment, a sublime blend of Egyptian spices and it means I need very little else with my rice.
My veg box comes on a Friday so by Wednesday, its contents, now in the bottom of the fridge, are all looking rather droopy - perfect for fried rice. As it's all seasonal, I'll add what's on offer; broccoli, red pepper, leeks are my early March fare.
A chicken stock cube in twice as much water as the rice (1 cup per person), a tight lid and an occasional stir, and about 10-11 minutes later left to stand, lid still tight to steam for a moment, and we're almost done. Time to look in the fridge for anything else with a dodgy shelf life.
A bit of salmon we bought for pescatarian daughter (9) who scampered off for a vegetarian lasagne at a mate's house at the last minute is lurking at the back of the fridge. Steamed in a fish kettle for 5 minutes, it's now perched on my doukha fried rice, opening at the centre to reveal a delicate pink centre. Mmmmmm.
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