QUICK WINS

Halloumi and Egg Fried Rice

Jasmine rice, golden halloumi and soft egg, fried with ginger, garlic, soy and sesame.

EASY

20 MINS

SERVES 2

ABOUT THE RECIPE

This is my no-thought-required dinner when I am low on groceries: quick, cheap, filling and made from ingredients I nearly always have, including chopped halloumi in the freezer.

I first added it when I needed a vegetarian version more interesting than egg fried rice. It was delicious and has been my favourite version ever since.

THE RECIPE

Ingredients

2 cups cooked jasmine rice, refrigerated until completely cold, preferably for 1 to 2 days

100 g halloumi, cut into 1.5 cm cubes

2 large eggs, lightly whisked

1/2 cup frozen peas, corn and carrot mix, thawed and patted dry

1/4 small brown onion, finely diced

2 garlic cloves, crushed

1 tsp finely grated fresh ginger

1 spring onion, thinly sliced, white and green sections separated

1 1/2 tbsp peanut oil or another neutral oil, divided

1 tbsp soy sauce

1/2 tsp sesame oil

Pinch of ground white pepper

1/4 tsp MSG, optional

Method

1.

Break up the cold rice with your fingers or a fork so there are no firm clumps. Have every ingredient measured, chopped and within reach before heating the pan. This recipe moves fast once cooking begins.

2.

Heat a large wok or wide frying pan over high heat. Once hot, add 1 tsp of the peanut oil, followed by the halloumi. Fry for 2 to 3 minutes, turning occasionally, until deeply golden on each side. Transfer to a plate.

3.

Add another 1 tsp oil to the pan. Pour in the eggs and stir quickly for 30 to 45 seconds, until softly scrambled but not quite fully set. They will finish cooking when they return to the pan. Transfer to the plate with the halloumi.

4.

Add the remaining oil, the brown onion and the white section of the spring onion. Fry for 1 to 2 minutes, until the onion begins to soften. Add the garlic and ginger and cook for a further 15 to 20 seconds, just until fragrant.

5.

Add the cold rice and toss well to coat it in the oil. Fry for 3 to 4 minutes, spreading the rice across the pan and leaving it untouched for 20 to 30 seconds at a time between tosses. Those short stretches against the hot pan are what make the rice fry rather than steam. It should be piping hot, dry and beginning to toast in places.

6.

Add the thawed vegetables and fry for 1 to 2 minutes, until hot. Return the halloumi and egg to the pan, breaking the egg into bite-sized pieces as you toss everything together.

7.

Add the white pepper and MSG, if using. Pour the soy sauce around the hot edge of the pan and toss for another 30 to 60 seconds, until the rice is evenly seasoned.

8.

Remove the pan from the heat and toss through the sesame oil. Divide between two bowls and finish with the green spring-onion slices. Serve immediately.

SAMANTHA'S NOTES

The rice has to be cold

The halloumi goes first

Soy first, sesame last

Fresh rice is too soft and steamy for this. Spread the cooked rice out so it cools quickly, then cover and refrigerate it promptly and within two hours. Use it within two days.

Brown the halloumi first, then take it out. This keeps its golden edges while not crowding the rice while it fries.

Let the soy sauce hiss against the hot pan before tossing it through. Add the toasted sesame oil off the heat so it stays fragrant.

KEEP COOKING