This recipe sort of came about by accident one evening when I didn’t really know what to cook, I’d had a long day at work so I really wanted a nice satisfying dinner but at the same time didn’t really want to spend ages cooking. I had a couple of steaks in the fridge so vaguely considering the option of grilling the steaks and just making a nice salad to go with it. However, it was one of those days where a salad just simply wasn’t going to cut it, so I had a little rummage around in the fridge and the kitchen cupboards and settled on a stir fry.
Anyone can make a basic stir fry, it’s so easy. And I urge you not to drown it in one of those sachet sauces though, they’re so sickly sweet and overpower the whole thing. All you need is a little soy sauce, chilli and garlic and the whole thing will have so much flavour and taste so much better, and adding those little extras like the ginger and the herbs really lifts the whole thing. Authentic egg fried rice wouldn’t be done like this, but this is a quick version and really tasty with the subtle flavouring of the star anise. You could alternatively throw a few cloves in, a cinnamon stick or even a jasmine tea bag, just to add that little bit of fragrance to the dish.
One steak between two people is plenty for this dinner, alternatively you could use a chicken breast or some prawns. The chicken will require slightly more cooking than the steak, prawns can be thrown in at the last stage of the process to avoid over cooking.
glass of red wine (optional)
1 tbsp vegetable oil
1. Put the rice in a saucepan and cover with two mugs full of water (twice the quantity of the rice), add the star anise to the pan and on a medium heat, put the lid on and leave to gently boil.