Cooking in the SSC style isn’t something that comes particularly naturally to my beloved, Marc. His approach to cooking involves the feeling of ‘plenty’. And never is this truer than when he boils rice – he could feed the 5000 with it.
Consequently, we often have plenty left over whenever we have chicken karahi. Instead of launching it into the bin instead, I pop it in the fridge in a takeaway container and make a cheap, cheat’s version of our favourite comfort food. It’s not particularly authentic, I’m sure, but it tastes good and is the work of minutes.
In our house, tradition dictates that it’s served with chips (in this case the frozen, ‘oven’ variety) and curry sauce, which I picked up for £1 (on offer) from ASDA. This one is Sharwood’s and features big chunks of onion and peas (?!) – not an especially good facsimile of the stuff you get in a polystyrene tub, and which I could happily drink by the pint.
Prep time: 10 minutes
Cook time: 20 minutes
- Cooked and cooled white rice
- 1 chicken breast (or large thigh), sliced
- 1 egg
- 1 white onion, finely diced (or 3 spring onions, if that’s what you have)
- 1/2 mug of frozen peas, defrosted in hot water
- 1tsp Sesame oil
- 2tbsp Light soy sauce
- 2tbsp Dark soy sauce
- 1.5tbsp Vegetable oil
- Beat the egg with the sesame oil, and cook in a large frying pan (or preferably wok) with a little vegetable oil. Once cooked, remove from the pan and shred.
- In the same pan, add more vegetable oil and fry the chicken with 1tbsp light soy sauce. This will coat the chicken and give it a deeper flavour.
- Once sealed, add the onions and peas, and soften for a couple of minutes.
- Turn up the heat, then add the rice, another 1tbsp light soy sauce, and the dark soy sauce. Fry for a good few minutes, stirring constantly to ensure the rice is piping hot.
- Add the egg back to the pan and serve immediately.