There are nights when I get home from work and simplicity is what I need. Simplicity in every form… teens without attitude, homework done without being asked, and a quick easy supper which we will all enjoy. This is when i generally revert to Asian food – a stir fry, fried rice, noodles, soup noodles etc. If I don’t have a batch of frozen rice, then rice will be the first thing I cook. I tend to use Basmati – I like the long individual grains and the delicate flavour, but I also have long grain rice, Thai fragrant and brown rice, depending on what we are having with it.

Rice was one of the first things that my mother taught me to cook as to her, it was the most important part of the meal. Her rules were simple… Put your rice in the saucepan and wash well – rinse until the water runs clear. Level it out and pour water over again just until it is about 1cm, or a fingers width over the rice – we lay our hand palm down on the rice to check the depth. Add salt to taste and bring to the boil. Let the water boil until there is almost none left – you can tilt the pan and should see a tiny amount. Put the lid on, turn the heat down to the lowest setting and leave to steam for 5-10 minutes. Turn off the heat, and just leave it there. I like to leave mine for at least 20 minutes before eating.

Whilst the rice is resting, I make the accompanying stir-fry. One of our favourites is pork with ginger. The pork can easily be substituted with chicken thighs or finely sliced beef. I added green beans and sliced red peppers to mine…. it saved having to cook a separate vegetable. Thirty minutes later, one wok, one saucepan, four bowls and we are done!