If you've got leftover rice from dinner the night before, an overly satisfying and delicious way of using it, is turning it into fried rice! We've used a ham hock in this classic Chinese dish, which adds a wonderful smokiness as well as deep umami flavour. You could also add in some Chinese sausage or prawns and swap in your favourite veg or whatever you might have in your fridge. Feel free to omit the chilli if you'd prefer a non-spicy version.
Ingredients:
1 ham hock
4 eggs, whisked
6C day old, cold white rice - preferably jasmine or long grain
3 garlic cloves, crushed or finely chopped
1 inch ginger, minced
2 birds eye chilli, finely chopped
80g fresh shiitake mushrooms, sliced
2 tbsp shaoxing wine - Chinese cooking wine
3 tbsp oyster sauce
1 tsp sugar
2 tsp sesame oil
2 tsp salt
1/4 tsp white pepper
1/2 frozen peas
3 spring onions, sliced
Method:
Place ham hock in a saucepan and cover with cold water. Bring to the boil, turn down and place lid on. Cook for 2 hours or until tender.
Peel off the layer or skin and shred the meat.
Heat 1 tsp oil in wok and once hot, add eggs into the pan and tilt to spread across the skillet. Let the eggs cook for 1 minute and then flip. Continue cooking for 30 seconds. Remove from pan and once cool, slice.
Heat another tsp oil in wok before adding the garlic, ginger, chilli and shiitake, fry gently for a minute, before adding in the shaoxing wine. Cook for another minute.
Add in the shredded ham and rice and continue to cook for 5 minutes, while turning constantly.
Add in oyster sauce, sesame oil, sugar, salt, white pepper, peas and egg and stir through evenly.
Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad.
There are two certainties post-Thanksgiving or Christmas, you feel a bit dusty and you have plenty of leftover turkey in the fridge. The best way to tackle that festive hangover is with a Turkey Toastie. With very few ingredients and a tiny bit of time you’ll be well on your way to recovery.
