Annie's Special Rice

A big ole mix of chicken, vegetables and rice - this is a dinner that started when me and mum were trying to use up everything we had in the fridge and has evolved from there to become a staple meal that we loveee.

When cooking big meals for my family, I like to make things up as I go along, using classic flavour combinations that I know work, the key being to always taste as you go! The beauty of savoury cooking is that it's not nearly as precise as baking so you can really change it to suit just how you're feeling. This turns out slightly different every time but is always just as delicious! 

It's easy to prepare for groups, or just for one to have for leftovers throughout the week. I always pack this out with veg and I'm not really fussy with what goes in, usually just using whatever we have in the fridge.

The fried egg on top may seem a bit odd, but just trust that it works! Many Asian countries use a lot of eggs in their cooking and will often pop an egg on top of a dish. I must admit that when I was first served a curry in Cambodia and it came with a fried egg on top I was slightly confused, but it definitely adds something special to so many dishes. The yolk acts as almost a second sauce and the mildness can combat spicy flavours, complimenting the whole dish beautifully.

The rice we use really makes this dish for me, its a short grain from Niigata, Japan - a special gift from Tomoko, my sister-in-laws, family. The rice grows in the field out the back of their house and we were sent over a huuuge bag that we're slowly but surely working our way through. You can use whatever rice you like but always rinse it thoroughly before cooking, a top tip from my brother for perfect rice.

This time I used:
1 Pepper (red or yellow are my faves)
1 Red Onion
10 Baby Courgettes (or about 3 normal ones)
A Good Handful of Tenderstem Brocoli
200g Cup Mushrooms
Frozen Peas
3-4 Cooked Chicken Breasts
Rice (about 1/2 to 1 cup per person)
Quantities are very much guess work here but as long as every thing is roughly in even quantities it's fine. This will serve abount 4 people, with leftovers too! Annie's portions are always big.

3 tablespoons Dark Soy Sauce
1 tablespoon Teriyaki Glaze Sauce (I've used a good one from Waitrose Cooks Ingredients range)
1 clove garlic
Red Chillis (to taste)
Thumb size piece of Ginger
1/2 tablespoon Sesame Oil
A few drops of Tabasco

Light Soy Sauce, to taste throughout cooking
Pinch of Smoked Paprika 
Eggs (one per person)

To make:

• Start by chopping up all the veg and chicken into similar sized chunks. 

• Chop the chilli, crush the garlic and grate the ginger and put these in a bowl with the onion, dark soy sauce, teriyaki, sesame oil and tabasco and mix to let all the flavours come together and leave for at least half an hour.

This time I have used leftover cooked chicken but when using raw chicken add that to the mix aswell to let it marinate.

• Cook the rice, I have a rice cooker that does all the hard work for me, but do as you please.

• In a large wok, heat some sesame oil and pour in the prepared onion and sauce mixture. Fry until the onions are soft.
• Add the mushrooms and fry for about 2 minutes longer.
• Then add all the other veg, except the peas, and fry until all is cooked but still have a slight crunch…no soggy veg here.
• Add the chicken and stir in the peas.

• Add the paprika, it adds a delicious smokiness to the dish and a different kind of heat to the chillis.
• Stir in all of the rice and taste, adding more soy sauce if desired.
• Turn off the heat but leave in the wok as you fry the eggs.
• Serve in a big bowl with the fried egg on top and another splash of soy for good measure.

Mmmmm enjoy :-)