I don’t know about you, but when I am chronically hungover I have very specific cravings, I don’t want to cook all that much and I want it NOW. For me, the craving is always fried rice, and it has to be my housemate Pier’s. Luckily for us, Pier makes a batch of fried rice most days, so most times I am hungover, I don’t even have to make it, just serve up a bowl, reheat and rejuvenate - (it is not lost on me how much of a privilege this is).
It’s a privilege to live with Pier for many reasons, but this is quite high on the list.
Let me tell you what I like about fried rice, as a hangover cure: it’s salty, it’s fatty, it pairs perfectly with my two favourite condiments, sauerkraut + peanut Lau Gan Ma, it’s spoonable, something I really value when I’m hungover and can’t fathom the use of a knife and fork. Now, let me tell you what I like about Pier’s specifically: it’s perfectly seasoned, maintaining a balance between salty, sweet and spicy that I can’t get enough of, it has just the right balance of vegetable, to carb, to protein, that makes me feel both cradled and cared for but not filthy and full, which many a hangover meal has left me feeling in the past. The other thing I love about Pier’s fried rice, is that it is made by Pier. And listen, while I have squeezed out every tip and trick he would give to me, there are probably still some secrets that he is, Italian Nonna style, keeping to himself. I have tried and tried to recreate the meal in the past, when he wasn’t around to supervise (or provide lol) and I have never quite reached his dizzy heights. Now, armed with this recipe, I stand a much better chance.
I am frankly honoured and delighted to be sharing it all with you this week and I can’t wait for your fried rice game to get astonishingly better as a result.
Enjoy guys.
Sending love, Rosie x
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