Wok-fried rice and noodles
Ingredients
- 30 g stir-fry Chinese noodles
- 150 ml garlic-infused olive oil
- 100 g basmati rice
- 800 ml (approximately) chicken stock
- 20 g chilled butter
- Soya sauce, to drizzle
- 10 g parsley, finely chopped
Instructions
Heat the olive oil in a wok over a high heat.
Add the fried noodles and cook, turning constantly with a spatula, until they are browned.
Add the basmati rice, stirring constantly.
Deglaze with 200 ml of the hot chicken stock and allow to evaporate completely.
Add a further 200 ml of hot chicken stock, increase the heat and allow the liquid to evaporate again, stirring constantly.
Add the rest of the chicken stock and cook for 10 minutes.
Remove from the heat, cover and set aside.
Before serving, heat the noodles and the rice with 20 g of chilled butter and a drizzle of soy sauce.
Season to taste and arrange on a plate or in a bowl.
Sprinkle with finely chopped parsley.
Notes
It is very important to brown the noodles well in the wok at the beginning. This adds character to your dish. The rice should be firm and slightly crispy. Fried rice tastes very similar to wild rice.
