I know I only recently said that I try not to eat mock meat too often, yet here I am, again posting about fake meat!
Char siu rice is simple Chinese cooking, fast and easy and tasty. I've served it here with soup, bok choy and carrots in a garlic soy sauce, and on a bed of cucumber and tomatoes. The little bowl is chilli and soy sauce, a spicy but delicious condiment. I've never made char siu rice on my own before, so it was a bit exciting to serve this childhood favourite. Super tasty!
The important thing with char siu rice is to make sure the rice is cooked with stock, not water. A centimetre or two worth of fresh ginger, shredded, should also be added to the rice whilst it is cooking. This adds a really excellent flavour to the rice. Don't serve the char siu on its own, it is best to be plated with cucumber, or tomatoes.
My favourite thing about char siu rice is scooping out the soup and pouring it, one spoon at a time, over the rice.
Char Siu Rice
2 cups of rice
2 cups of soup
1 cm ginger, shredded
cheatery soup ingredients
5 cups of water
half a carrot (diced)
1 bok choy stem (or celery stem) chopped roughly
2 tsp vege stock powder
salt and pepper
a little ginger (minced)
a dash of light soy sauce
To make the soup, bring the water to a boil, add the remaining ingredients. Reduce to simmer with the lid on for half an hour. Remove bok choy and carrot, remove from heat.
To make the rice, mix two cups of the soup with two cups of rice, add the ginger and leave to cook for the usual time.
Prepare the char siu (oven or microwave to heat/defrost), and plate.