Wednesday, 8 October 2008

Xau-Xau Rice (vegetarian)

I was in a hurry so I thought to make a rice similar to what I used to eat when I lived in Africa, Mozambique, they called it there xau-xau Rice. This is a rich rice, rich in the sense that was full of veg as well as fish or meat protein. But my wife is vegetarian and I wanted to make something we all could eat at the same time, so with this one I used no meat and replaced it with quorn instead (be aware this is not vegan as has egg). recipe bellow feeds 4.

Recipe Ingredients:
  • 1 large onion
  • 3 garlic cloves
  • one large bell pepper
  • a full cup of peas (frozen will do)
  • one large chilli (2 - 3 flames rating or medium)
  • 2 standard size carrots
  • a bit of fresh ginger
  • 1 star anaseed
  • a tea spoon of chinese five spice
  • a tea spoon of sugar
  • some light or normal soy sauce
  • a full pack of quorn pieces (this can be other things, like soya pieces etc)
  • 2 eggs
  • salt and pepper to taste
  • 2 mugs of rice
Chop the following very finely: Garlic, onion, carrot, chilli, ginger, pepper, and quorn (be aware you may add more things like mushroom, corn whatever)(and that instead of quorn if you not vegetarian, you should use a mixture of very finly choped cooked beef, pork, chicken and prawns)
cook the rice in a seperate pan and in the cooking water add a crushed garlic, star anaseed and a little oil.
On a little frying pan scramble the two eggs, then put them in a bowl and chop them finely.
Seperatley get a little oil in a wok (about two soup spoons full) once pipping hot add the onions, garlic, ginger, chilli and pepper a little salt some pepper and the sugar. Once the onion goes transparent (after about 3-4 mins) add the rest, the peas, quorn bits & egg bits also add a good splosh of light soy sauce and the chinese five spice mix, stirr at all times you cook this for about 6 minutes, keep tasting and if needs more salt just add more soy sauce. Then drain the rice and rinse it in boiling water wich will leave it light and fluffy (I use basmati good quality) make sure it has been drained properly, and pore it into the wok, continue to stirr it at all times for about another 3 minutes (for more taste you can add a little fish sauce and rice wine, but not necessary).
It all just takes about 10-15 minutes to make and is delicious, and cheap. Sometimes I do this rice when I have left overs of chicken or beef etc.


Coffee and Vanilla said...

Rico, this rice sounds very interesting.... love the addition of 5 spice...


Rico said...

Thank you for your lovely comment Coffee and Vanilla, hope you can keep coming back promise to improve soon :)


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