One of those dishes that your mum does that you can never get quite right. I have had this recipe in my possession for more than a few years now, and after countless tries I still can’t get it as good as I remember my mum’s being when we were younger!
It’s not an authentically accurate dish, but it is a wonderfully tasty one.
Nevertheless this is still such ridiculously simple recipe, so easy for a weekday dinner and so tasty (it is also great the next day as something you can take to work for lunch!). This recipe will serve 6 people.
You can use any kind of meat or fish for this dish- cooked shredded chicken/strips of cooked steak/slices of grilled pork or cooked prawns/cooked flaked salmon.
450g Long grain rice
Meat/Fish (I used leftover Roast Chicken shredded)
1 Medium Onion (peeled and chopped)
2 Carrots (peeled and thinly sliced into Juilenne style slices)
0.5 Small Broccoli (chopped up into small sprigs and chunks)
5 White Mushrooms (chopped up)
1 Red Chilli (chopped up finely)
1 bottle of dark soy sauce
1 tbsp oil (I used vegetable)
Handful of raw cashew nuts
1. Cook the rice as per your preferred method, I use my trusty steamer from Lakeland
2. Put rice aside
3. In a frying pan or wok add the oil and gently fry the onions till soft
4. If you are using raw meat or fish add this to the wok/pan now and use a little bit more oil to help coat the meat or fish
5. Once the meat has cooked through add the carrots, broccoli, mushrooms, and chilli and stirfry until everything is tender (if you are using already cooked meat or fish, add this with the vegetables)
6. Add the cooked rice to the stirfry and start adding soy sauce
7. Mix the stir fry with the soy sauce tasting as you go. Some people prefer a little bit of soy sauce, others prefer a lot. Add some, mix it through the stirfry and then taste it, keep adding bit by bit till you are happy with the taste. It should be just salty enough from the soy but not too much you can’t taste the rest of the ingredients.