If I were a journalist

I think I have a new addiction: fried rice. 

It started because the Chinese slash Fish & Chip shop, down the road from my work, makes a mean chicken fried rice. It’s a little on the expensive side (for a lunch anyway), so I save it for special occasions when I really need a treat. That’s just how I roll. 

However, the best thing is, I’ve discovered it’s easy to make an equally yummy replica at home. Now, I don’t know about anyone else but I always find it hard to make my food as good and/or similar as the takeaway. For instance I’ve never achieved a curry that is anywhere near as good as my favourite local curry house(s) or bothered to deep fry my own fish. 

Fried rice, on the other hand, is easy an masterpiece. This evening I cracked two eggs into a pan, with some oil and ginger, made it look like gooey scrambled eggs, chucked in my leftover rice and peas from the night before, doused it in soya sauce and fry, fry! 

The only thing that was probably missing was chicken and a hearty pinch of MSG. Otherwise the dinner could’ve been tipped onto my plate from a plastic container fresh from Diamond Takeaway.