SHOPPING LIST: Cooking Skills: Rice 1, Chapter 6 (Fried Rice)

Rice: you need cold, cooked rice from chapter 2 (100 g dry makes 2 portions). Cook it the day before and keep it in the fridge.

Egg fried rice (1 portion)
[ ] 175 g cold cooked rice (half of the fried-rice-ready batch from chapter 2)
[ ] 1 medium egg
[ ] 2 tsp vegetable or rapeseed oil
[ ] 2 spring onions, sliced (keep the green tops apart)
[ ] 3 tbsp frozen peas
[ ] 1 tsp reduced-salt soy sauce
[ ] 1 pinch white or black pepper

Vegetable fried rice (1 portion)
[ ] 175 g cold cooked rice
[ ] 1 medium egg
[ ] 2 tsp oil
[ ] 1 garlic clove, finely chopped
[ ] 1 tsp grated fresh ginger
[ ] ½ small carrot, finely diced
[ ] ½ red pepper, finely diced
[ ] 50 g mushrooms or beansprouts
[ ] 1 tsp reduced-salt soy sauce
[ ] ½ tsp toasted sesame oil

Chicken and vegetable fried rice (1 portion)
[ ] 175 g cold cooked rice
[ ] 80 g chicken breast, cut into small thin pieces
[ ] 1 tsp reduced-salt soy sauce, plus 1 tsp for the end
[ ] 1 medium egg
[ ] 2 tsp oil
[ ] 1 garlic clove, chopped
[ ] 100 g mixed vegetables (peppers, sweetcorn, peas, spring onion)

Clear-the-fridge fried rice (1 portion)
[ ] 175 g cold cooked rice
[ ] 2 tsp oil
[ ] 100 g whatever protein is in the fridge, cooked and diced (ham, leftover chicken, prawns, tofu)
[ ] 100 g any vegetables, finely chopped (or frozen)
[ ] 1 tsp reduced-salt soy sauce or other sauce

For the experiments
[ ] Cold cooked rice: 175 g per frying (about 60 g dry rice). The three experiments need 7 fryings, so about 450 g dry rice in total across the chapter, cooked in batches and cooled as in chapter 2