Wednesday, November 17, 2010

20101117 Fish Fried Rice

I made the Irish Soda Bread to use up the leftover buttermilk, and thought I could whip up something to use up the leftover rice, ginger, lemon, and celery leaves. I went and bought some nice white fish...ta-da, fish fried rice! Of course, it would taste even better with some spring onions and finely chopped carrots. But hey, the goal to use up leftovers has been met and I am a happy camper.

200g white fish, cut into chunks
1 egg, lightly beaten
65g leftover cooked rice
handful of wild celery leaves, roughly chopped
salt and pepper
fresh lemon juice
a thick piece of ginger, grated
2 tbsp oil

1. Marinate the fish with the grated ginger, and salt and pepper for about 15 minutes.
2. Heat the oil in a wok, and brown the fish for about 10 minutes. Remove fish from the pan. Add rice to the pan and fry for about 5 minutes. Then add the egg and stir until rice is coated with egg. Return the fish to the pan, and fry for another 5 to 10 minutes. Add a dash of lemon juice, and season well.
3. Sprinkle with the chopped celery leaves and serve.

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