The Illustrated Quick Cook Cookbook – Review

November 11, 2018

Fried Rice with Shrimps and Chicken Recipe: The Illustrated Quick Cook Cookbook – Review

I have eaten this is Thailand and loved it, so when I found this recipe I had to give it a go. Life isn’t just about takeaways and fast food, believe it or not. I actually enjoy cooking, have done for many a year. It’s not just about the eating, if food looks good it can be enjoyable to make.

The Illustrated Quick Cook cookbook has a collection of more than 700 sweet and savoury recipes with 1000 photos of finished recipes, step-by-step recipes and techniques.It is definitely for the busy cook who prepares daily family meals and for entertaining.

The recipes are well organized, easy to follow with preparation and cook times. Some recipes also have a ‘cheat’ stamp suggesting substitutions for some ingredients. There are also a couple of pages of useful information on measurements, ingredients, and equipment tips.

Recipe Chooser Section

The Recipe Chooser section at the beginning of the book is a visual reference to fast and easy recipes for meat, fish and vegetarian dishes that can be made in 15-30 minutes (including preparation and cooking time).

Everyday Section

The Everyday section includes quick and easy recipes for meat, chicken, lamb, pasta, vegetarian and desserts for everyday family meals such as Chicken Caesar Salad, Sticky Pork Ribs, Pan Fried Shrimp, Olives and Tomatoes and Potato Gnocchi.

Food For Friends Section

This section is a collection of seasonal recipes, Simple Starters, Big-Pot Gatherings, All-In-One Roasts, Barbecue, Freeze Ahead Desserts, Indulgent Desserts and Cakes and Bakes.
Every cook should own a copy of the Illustrated Quick Cook cookbook. The recipes are made with wholesome ingredients within 30 minutes for everyday family cooking. With over 700 recipes to choose from, certainly some recipes will be included in the busy cook’s recipe repertoire.

Fried Rice with Shrimps and Chicken Recipe

The following recipe is one I enjoy, sometimes I add a few splashes of hot pepper sauce to liven it up.

Fried Rice with Shrimps and Chicken in the pan

Prep: 15 mins.

Cook: 40 mins.

Cooling: 30 minutes–1 hour, or overnight

Special equipment: wok

Serves 8

Ingredients:

  • 2lb (900g) basmati rice
  • sea salt and freshly ground black pepper
  • 5 tbsp sunflower oil
  • 1lb (450g) (shelled weight) uncooked shrimps or prawns, chopped
  • 4 large boneless, skinless chicken fillets, cut into 1in (2.5cm) strips
  • 15oz (425g) pancetta, cubed
  • 8oz (225g) white mushrooms, diced
  • 3in (7.5cm) piece of fresh root ginger, peeled and finely sliced
  • 8oz (225g) frozen peas, defrosted
  • 4 eggs, lightly beaten
  • 2 tbsp dark soy sauce
  • 2 tbsp mirin
  • bunch of scallions, finely sliced
  • small handful of fresh flat-leaf parsley, finely chopped

Fried Rice with Shrimps and Chicken on a plate

How to Make the Fried Rice with Chicken and Shrimp

  1. Rinse the rice well, then place ina large saucepan. Pour boiling water over rice, and add a pinch of salt. Cover, bring to a boil, and cook for 15–20 minutes, or until done. Drain well and set aside to cool completely for 30 minutes–1 hour.
  2. Heat 1 tablespoon of the oil in a wok over a high heat, add the shrimp, season with sea salt and freshly ground black pepper, and cook for 10 minutes, or until pink. Remove with a slotted spoon and set aside. Heat another tablespoon of the oil in the wok, add the chicken, season, and stir-fry for 10 minutes, or until cooked and no longer pink. Remove with a slotted spoon and set aside.
  3. Heat another tablespoon of the oil in the wok, add the pancetta, and cook over a medium-high heat for 6–8 minutes, or until crispy and golden. Remove with a slotted spoon and set aside. Wipe the wok out with paper towels, then heat another tablespoon of the oil in it. Add the mushrooms and ginger, and stir-fry for 5 minutes, or until the mushrooms start to soften. Add the peas for the last minute or two. Remove with a slotted spoon and set aside.
  4. Heat the remaining oil in the wok, then pour in the eggs and cook gently, stirring them around the pan, for 1 minute. Take care not to overcook them. Add the rice, stir well, then stir in the shrimp, chicken, pancetta, mushrooms, and peas. Add the soy sauce and mirin and cook for 5 minutes, stirring all the time. Transfer to a large shallow serving dish, top with the scallions and parsley, and serve.

Cook’s Notes

The rice needs to be completely cold before you add it to the wok. Ideally, cook it the day before and chill in the refrigerator until required.

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Author: Heather Whinney

Publisher: DK Publishing, Inc.

Last update on 2022-09-29 / Affiliate links / Images from Amazon Product Advertising API

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