I’ve been thinking about delivery food. There was a time, not so long ago, where not a week would go by with out my ordering food for delivery. I loved it. There’s something inherently satisfying about eating delivery out of it’s tin foil box in front of a good movie, obviously followed by popcorn and cake.
I suddenly realized that is has been years…YEARS… since the last time I had food delivered. Because Shetland is so spread out I don’t think a delivery place would really work here. I don’t think the chances are great of your pizza making it to you in under 30 minutes if it has to go on two ferries to get to you for instance… maybe if it went by plane…
There are a number of good take always to stop at though, including Britain’s best Fish and Chip shop, Frankie’s in Brae!
We used to go to the chippy once a week on a Sunday night, but it’s been ages since we’ve even done that, and I can’t even remember the last time I had Chinese food.
Mmmmmmm…I love Chinese food. I’m a very big fan of noodles of any kind, but when getting Chinese delivery I always got fried rice. It’s delicious.
I decided the time had come to take matters into my own hands and make some fried rice. In my version I used brown rice. Unlike white rice the brown version is a whole grain as it hasn’t had its husk and germ removed so it retains its fiber, nutrients and essential oils. But beyond that, I just prefer the full flavour of brown rice compared to its far blander white version.
I also started to look at the fried aspect of it, which is certainly the element that sets fried rice in the slightly sinful category. Rather than using a load of sesame oil, I opted to significantly reduce the amount of oil and instead stir through some tahini and some sesame seeds. That way you’re getting a whole lot more nutrition and fiber from the sesame, rather than just its oil.
This veggie fried rice didn’t come in a tinfoil box and wasn’t eaten in front of a movie, but maybe the way that we enjoy things changes as our lives change. Sitting at the table with Buddy and our boys, this rice tasted just perfect to me.
- 200g brown rice
- 2 tsp coconut oil
- 1 brown onion, chopped
- 2 medium carrots, sliced on the diagonal
- 2 celery stalks, sliced on the diagonal
- 200g frozen peas
- 90mL tamari or soy sauce
- 1/2 tsp ground ginger
- 1/2 Tbsp tahini
- 4 eggs
- 1/2 Tbsp black sesame seeds (or white if you prefer)
- 1 small bunch of chives, snipped
- Cook the rice according to the package instructions. Once cooked, strain and set aside.
- In a wok or large skillet heat 1 tsp of the oil over medium heat. Add the onions, carrots and celery and half of the tamari and cook for about 10 minutes, until the veggies are beginning to soften.
- Add the ground ginger and stir for about 1 minute before stirring in the rice, peas and remaining tamari. Continue to cook, stirring occasionally, for about 10-15 more minutes, until the veggies are all cooked through and the rice is hot.
- Meanwhile, scramble the eggs in the remaining tsp of oil.
- Add the cooked eggs to the hot rice mix and stir until it’s evenly distributed.
- Remove from the heat and stir through the tahini, sesame seeds and chives. Serve hot.
- If you'd like a bit more sesame flavour add an extra 1/2 Tbsp of tahini.