So it is 2022. The year we were all hoping and, in some cases, surviving for. I know I don’t need to tell all of you what a total shit show 2021 was and I am so proud of us for hanging in there. Many of you have lost loved ones, fought big battles, cried more tears than ever and experienced all the big emotions. Many of you have had major wins, beautiful new beginnings, brave adventures and triumph. However the past year has treated you I hope this post finds you safe, well and right where you NEED to be. As for the year ahead – I feel like we are all that bit wiser, more battle worn, slightly wary and really really exhausted. But hopefully the communities we create will see us come out the other side together.
I had a strange old year last year – one not often filled with the things that made me happy. I really stopped prioritising myself. I was so busy focusing on the BIG PICTURE I really didn’t stop at any point and just let myself be still. Needless to say I was burnt out, pretty horrid to live with, unhealthy and bone weary. I have taken time over Christmas to just stop and take all pressure off. It was exactly what my soul needed as I prepare to walk into another huge year. One thing is for sure – 2022 will see more sewing, I am a much better person when I allow myself the space to create.
But before we jump into new patterns, sew alongs, blog tours and all things Piccolo related I am going to take a wee detour and share a recipe with you all. Why? Well mainly because it is awesome and I think you should all know how to make it but also because its amazing and I think you should know how to make it. I whipped this up on Boxing Day with our left over Roast Pork and it was the bomb – it is really easy to adjust to suit what you have on hand and is so tasty. Just no matter what you do DON’T leave out the sesame oil – it is a game changer!
I didn’t really know what to call this beyond Special Fried Rice but if you have any suggestions leave a comment and let me know.
It is important to note that every single person in my family ate this recipe – EVERY. SINGLE. ONE. They even ate it knowing I used brown rice and wholeheartedly agreed it made the dish taste better than if I used white. I will call that a huge win for a family of 5!
Special Fried Rice
- 300gm left over roast pork – it is equally tasty with chicken too
- 4 eggs, lightly beaten
- 3 garlic cloves, crushed
- 2 teapoons grated ginger
- 3-4 rashers bacon, diced
- 1 cup frozen vegetables – although any veges will do you just may need to cook them for longer
- 3 cups cooked rice (see Tip) – I used brown rice because I prefer it but either is fine, or a mix!
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoon sesame oil – the real MVP
- Add oil to your wok (or fry pan) and add egg. Swirl to coat the wok. Cook for 1-2 minutes or until just set. Transfer to a chopping board. Roll and thinly slice. Set aside.
- Heat wok back over high heat with more oil. Add garlic, ginger and bacon and stir fry for 2-3 minutes until bacon is cooked. Add in your left over roast meat and veges and stir fry until cooked.
- Add rice, soy sauce, oyster sauce and sesame oil and stir fry for 2-3 minutes until rice is heated through.
- Divide amongst your bowls and top with the sliced egg.
- Cook the rice a day ahead if you can and then refrigerate uncovered in the fridge. This helps the rice dry out so it doesn’t stick together when cooking
- Add 200gm peeled prawns with the bacon for some extra amazingness – or so I have been told, I am allergic!
- If you don’t have left over roast meat don’t despair! Cook 200gm diced chicken breast as the very first step and then set aside to add back at the end.
- Mix it up – this recipe is perfect because it is so adaptable. Just don’t leave out the sesame oil. Trust me!
I mean look at all that deliciousness – this is just so tasty and easy! Now back to quilting I go.