Egg Fried rice:
You will need:
2 Chicken eggs.
Diced vegetables and meats of your choice(I recommend pre-cooking any meats but it's up to you).
Heat a wok with a small amount of oil(I do this in my tiny-ass frying pan sometimes because I don't have a wok, but it's very messy haha).
Crack the two chicken eggs onto the pan and stir like a mad man. The yolk should mix with the albumen, just keep stirring and breaking the mixture apart until you have a sort of popcorn-like egg-y dish.
At this point add the vegetable and meats. Cook for about five minutes. One of the great things about this is that you can add almost anything you have lying around into it. I personally like to put some chillies, assorted mushrooms, garlic, and maybe some prawns or diced chicken in there.
Now add for the rice and cook until it begins to brown.
You may also want to add some soy sauce.
I'll get a good recipe for a duck dish that I cook on special occasions sometimes when I'm in my Mom's house next(it's in a book, but the shit will get you laid if you pull it out of the bag). Credit for the above dishes goes to my step-mother who is a fantastic cook.
Fantastic, these recipes sound really tasty. Thanks!
Here's my cheap improvised Mexican wrap dinner I made today.
Garlic wraps, ground meat, canned tomato sauce, brown kidney beans, canned corn kernels, chopped white onion and chopped bell pepper
Put tomato sauce into a bowl. Add garlic powder, chili powder and hot sauce to your liking. Add the kidney beans.
Preheat your oven to 200 degrees Celcius.
Heat up a pan with sunflower oil, throw ground meat in, move it around until it's fine bits and throw in the beans and spiced tomato sauce. Cook for a few minutes, then add the bell pepper, corn kernels and onion in. Let it simmer for a 5 minutes.
Take a garlic wrap, add some of the stuffing you just made, roll it up and put it in the oven. After about 3-5 minutes, your wrap will be done. Enjoy.
Sorry if my wording is odd, I can't properly translate some Dutch cooking terms to English.
Slow-cooked lamb curry:
1 finely chopped onion
2 finely chopped garlic cloves
Chopped chilli pepper to taste
3tsp Ground cumin
3tsp Ground coriander seed
2tsp Ground turmeric
1tsp Ground ginger
1 pack of diced lamb
1 peeled & diced sweet potato
1 tin of chopped tomatoes
Fresh chopped coriander leaf
Mix spices in a some sort of vessel (I usually use a mug), add a small amount of water & stir to form a paste.
Heat some oil in a pot, put in onions, garlic & chilli & stir until softened. Add the spices to the pan & mix.
Meanwhile, brown the lamb in another pan. Combine to the main pan when done.
Add the chopped tomatoes & enough stock to give an adequate sauce to meat ratio. Heat & stir until it just starts to bubble, then reduce the heat to the lowest setting & put a lid on the pot. Leave like this for at least an hour, stirring occasionally.
Add the sweet potato & stir. Add more stock if required & increase the heat a little, but not too much. Put the lid back on & stir occasionally until the sweet potato is almost cooked.
The creamed coconut usually comes in either a big solid block or in sachets. I usually find that the sachets are a bit too much, so cut off a reasonable amount. Add it to the pot & it should melt right into the sauce making it thick & creamy.
When the sweet potato is cooked, add some spinach. Stir it into the food & let it wilt. If it looks like it needs more, then add more. Finish with some fresh chopped coriander leaves.
If the sauce is too watery, add in some cornflour solution to thicken it.
Serve with rice &/or naan bread.