Egg Fried Rice with Beef

I was look forward to my post for Gnocchi with Bacon, Blue Cheese & Cavolo Nero but you have to believe me when I say it tasted far better than it looked! It was so good though, I’ve posted the recipe below this one.

So on 28th January 2016, This was Dinner...

Note: To get ahead, precook some rice.

Get set…

  • Oil & season a large steak
  • Slice some mushrooms
  • Slice a couple of garlic cloves
  • Slice some spring onions
  • Lightly whisk a couple of eggs
  • Get cooked rice, soy sauce, sriracha, beansprouts, sesame oil & seasoning ready

Throw it together…

Heat a griddle pan up high and cook the steak for 2 to 3 minutes each side, depending on how you like it. Remove from the pan and leave to rest.

Heat the sesame oil in a pan and add the mushrooms, cook until starting to soften then add the garlic, beansprouts and both sauces. Cook for a minute or so then add the rice.

When the rice is cooked through, move to one side and add the egg to the empty side of the pan. As it starts to cook, stir the rice back through. Add the spring onions and season to taste.

Dish it up…

Slice the beef and serve on top of the rice with an extra squirt of sriracha.


Here’s the original.

So the gnocchi…

And the problem was the gnocchi. Don’t believe the packet when it says its OK to freeze. It spoils it. We thought we were in for a terrible meal but it was actually really tasty, just not photogenic.

I’ve not used cavolo nero (or black kale) before but decided to use it last week when I saw it in the supermarket.

Get set…

  • Thickly slice some cavolo nero
  • Crumble some blue cheese
  • Get gnocchi, single cream, bacon, butter & seasoning ready

Throw it together…

Cook some strips of bacon in a dry frying pan. Remove and chop into pieces.

If the bacon has released plenty of oil, add the kale but if not add a little butter first. Cook it, stirring all the time until it wilts. Add a little cream and the blue cheese and stir occasionally.

Cook the gnocchi in boiling salted water, drain and add to the kale. Stir well and season.

Dish it up…

Serve sprinkled with the bacon bit’s and an extra dash of black pepper if required.

I’d definitely use a stronger blue cheese next time. I bought it from Aldi as the cheese man at the market was on holiday so there wasn’t a large choice. Oh and I will definitely avoid freezing gnocchi in the future!


Prawn & Pineapple Fried Rice

On 13th July 2015, This was Dinner

If you want to buy a microwave packet rice for this and make it a quick one, you can, it’s what is used in the original recipe here. I made mine from scratch. The recipe also uses ginger paste and garlic paste but that would be a waste of money as I’ve always got garlic and a small piece of ginger lasts, and isn’t expensive.

I also added some cooked ham I’d got going spare.

This includes cooling time for the cooked rice.


  • Grate a couple of garlic cloves
  • Grate some ginger
  • Chop an onion
  • Whisk up a couple of eggs
  • Slice some ham
  • Drain a tin of pineapple chunks
  • Zest & juice a lime
  • Get frozen peas, defrosted prawns, cashew nuts, rice, Chinese five spice powder, soy sauce, sesame oil & seasoning ready


Boil the kettle and pour over the rice. The water should be about the level of thumb tip to knuckle. Bring to the boil and simmer gently for 5 minutes. Cover with foil and pop the lid on and cook for another 5 minutes. Turn off the heat and leave for 15 minutes.

Fluff up the rice and spread out evenly to allow to cool.

When the rice has cooled, heat the oil in a large pan. Add the egg and spread as an omelette, cooking for a minute or so each side. Remove from the pan and set aside.

Add the onion to the pan and cook until softened. Add the garlic, ginger and five spice powder. Cook for a couple of minutes, stirring well.

Throw in the peas and give it another stir. Add the rice and soy sauce and stir fry for a few minutes.

Add the prawns, pineapple, ham and cashew nuts. Cut the omelette into ribbons and add to the pan. Give it all another stir with a bit of seasoning if required. Make sure it is heated through and serve.


‘Yangzhou’ Fried Rice

On 21st & 22nd January 2015, This was Dinner

We had burgers on Wednesday, purely for budgetary purposes, using up stuff from the freezer.

On Thursday night we made this Ching-He Huang recipe found on the Food Network. Here’s a fact for you, Yangzhou is historically one of China’s wealthiest cities and this rice was said to be invented by a magistrate (source: Wikipedia). There is no cooked shrimp in mine so I guess it’s not exactly authentic.

I* also used brown rice as that’s what we had in and it’s becoming a firm favourite here!


Cook some brown rice. It takes longer to cook so here’s how to do it – cover the rice with about an inch of boiling water, boil with the lid off for about 8 minutes. Pop the lid on, turn down to a simmer and cook for another 8 minutes. Turn off the heat, cover the rice with foil and pop the lid back on then leave to steam for about 15 minutes. Remove and spread out on a plate to cool.


  • Finely chop some ginger
  • Dice one carrot and cut another into sticks
  • Chop up some cooked ham
  • Chop up some spring onions
  • Slice some mushroom
  • Slice a couple of shallots
  • Beat a couple of eggs
  • Misx some ketchup with hot chilli sauce
  • Get oil, frozen peas, light soy sauce & seasoning ready


Heat some oil in a pan and cook the shallot for a few minutes, add the mushrooms and leave to cook. Remove from the pan.

Add the carrots and ginger to the pan and cook for a few minutes. When the carrot is almost cooked, add back the mushrooms and shallots then add the rice. Keep stirring until the rice is cooked through then add the egg. Again, stirring until cooked.

Season well and add the soy sauce then just before serving add the ketchup mixture.

Serve with a sprinkle of spring onions.


I would have loved to have added a handful of dried prawns as per the recipe but as I said earlier, I’m trying to budget.  I had no complaints though, it was very good and once again, like the jambalaya last week, seconds and thirds went down!

* I say I but my only contribution to this meal was peeling the ginger and stirring the onions. Well done Mr S – delicious. This might have to be his blog soon, I feel like a fraud 😉