Gebakken rijst met gebrande broccoli en paksoi
It’s been busy lately. A pleasant pressure, however, so no reason to complain. Although it is sometimes difficult to find some time to test out new recipes and share them with you. The many parties and fun projects often involve food on the move or limit the time to make a meal. This morning I was wasting my time in church so I almost saw my BBQ plans for the day go up in smoke. But everything for the happiness of our boys. The youngest one is doing his first communion this year so he needs to be prepared. Luckily the days are getting a bit longer so the fried rice with roasted vegetables from the BBQ with a piece of Ginger glazed pork tenderloin could provide a nice ending to the weekend.
Disclaimer: Recipe for lidl belgium. All opinions expressed are personal and sincere.
I can’t call myself very Christian. Let’s just say I have a somewhat special take on faith. Waiting for the afterlife to enjoy rice pudding with a golden spoon is not in it for me. The pleasures of life here, are far too pleasant to skip. A nice beer after Mass, for example. Because, let’s be honest, even if the visit to the church has little meaning, the meetings after the service in the local dark pub (read den Dudu in Heule) is in itself something to look forward to. Sticking around and losing track of time with the parents of your children’s friends might give the service just that extra value to life. I’m would skip my portion of rice for that with pleasure.
A quick meal in the afternoon and then a cup of coffee on location to give the Sunday extra sparkle. Before departure I quickly make some preparations so that when I get home I can handle the BBQ for the fried rice with roasted vegetables. This keeps the work for dinner to a minimum and we can finish the evening in peace. Looking forward to a new series of the Mol (a belgian top entertainment program). Although low and slow BBQ is usually a lot of fun and can lead to extra taste dimensions, a hot and fast recipe like this meal on days like this is definitely an added value.
Whether we need the church for that, I’ll leave it up to you. The portion of philosophical/religious thinking I entirely dedicate to the aperitif (#sorrynotsorry) by the way. Hopefully you enjoy this side dish just as much and it can make for an equally beautiful evening. Be sure to let me know with which piece of meat or fish you would combine this fried rice with roasted vegetables!
- 600 gr. chilled rice best cooked the day before
- 1 small broccoli
- 2 l salted water
- 1 sweet bell pepper
- 3 spring onions
- 1 red onion
- 1 Tbsp fig vinegar or red wine vinegar
- 1/2 Tbsp lime juice
- 1/2 Tbsp white vinegar
- 1 tsp honey
- 1 small pak choi
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp sunflower oil
- 4 eggs
- pepper and salt to taste
- 1 piece of grated ginger
- 1/2 of the pickled red onion
- 2 Tbsp soy sauce
- 2 Tbsp fig vinegar
- 1 tbsp honey
- 1 tsp sesame oil
Cook the basmati rice according to the instructions on the package. Rinse under cold water and leave to cool overnight.
Mix 1 tbsp lime juice, soy sauce and sunflower oil and rub in the pak choi leaves. Leave to infuse for a few hours.
Boil the broccoli in salted water until just before cooking (+-3 min depending on the size of the florets).
Mix the fig vinegar with honey and lime juice and place the finely chopped red onion in it. Add water until it is completely covered and leave to brine for a few hours.
Prepare the BBQ for a direct session on a high fire (+-250°C).
Place the pak choi leaves on the grid and grill until they are nicely roasted. Drizzle the broccoli with oil and fry on high heat. Repeat the same with the sweet pepper and 2 of the 3 spring onions.
Place a cast iron pan on the fire and add sunflower oil. Fry half of the pickled onion together with the grated ginger.
Fry the egg and put aside. Fry the rice and stir in the egg so that it can congeal. Bring to taste with the soy sauce, fig vinegar and lime juice.
Roughly slice the pak choi and paprika into strips and mix with the rice. Cut the spring onion into florets and add with the broccoli florets and seasoning. Taste and season to taste.
Finish with fresh finely chopped spring onion and pickled onion.