Someone decided it would be a good idea that every second wednesday, the grade 9 kids would be let loose in the kitchen. EVERYONE had to do Home Ec, and EVERYONE had to be involved with the cooking (and cleaning).
We were given the recipe on the first day of class (usually a monday period) and then on wednesday we would bring all the required ingredients to school and cook.
Some kids wouldn't bring ingredients, and had to be paired up with someone else.
I always brought my ingredients in suitably labelled tupperware containers, the eggs carefully wrapped in paper towel and the meat separate from the veges.
Of the 20 or so recipes we cooked (pumpkin scones, vegetable bake) in that classroom kitchen, this was the only one that became a staple in my household, and should be a staple in any household.
Over the years, it has been adapted and improved to become what it is today...my specialty....Alex's awesome
Fried Rice (to serve 5 people and leftovers for one)
5 chicken breasts, cut into bite sized pieces
1 small chilli
1 leek sliced
1/2 green capsicum sliced
4 small (or 1 big) zucchini sliced
6 mushrooms sliced (or quartered)
1 carrot sliced (julienned is best)
2 chicken stock cubes
3 tbspns soy sauce (i usually just give it a good pour and a splash but thats my estimated amount. add less, and taste to see if it needs more!!! otherwise it tastes really REALLY gross)
rice to serve 5 people (probably 2-3cups)
coriander to serve
Heat the largest, deepest frypan you own.
In a cup, lightly beat the two eggs together with a fork.
Pour oil into the frypan and then cook the egg.
Remove egg and put aside.
Add a little more oil to the pan and place in the chicken, chilli and leek. Stir fry until chicken is cooked.
Add the vegetables and cook to desired crispness (i like mine crispy, so for about 3-5 minutes).
While that happens, roughly chop the egg into bite sized pieces or strips.
Add the rice and stir through well. Be careful not to spill any out of the frypan!!!
Add the soy sauce, crumble the stock cubes in and add the egg. Stir well.
Serve in a bowl topped with coriander.
Add all sorts of vegetables to this...baby corn, red/yellow capsicum and baby broccoli also go really well.
If you cook too much rice, then just leave it out, use it another day!
This tastes really good the next day too!