Brown Rice

Portia de’arrozi

Cinco de Cuatro Celebration, Side, Snack, Vegetarian

I feel like such a terrible person – don’t worry, I know I’m not – I caught up with Ellen over two and a half years ago and as we were saying our farewells, we spoke about how I need to have a date with my dear friend Portia. Two and a half years ago!

Oh well – better late than never, I guess?

Anyway, I’d barely finished dialling the number before Porsh answered and excitedly screamed into the phone, “yes, yes, yes, yes, YES! I’d love to come visit and be featured on your anthropological record of your celebrity friends … to celebrate Cinco de Cuatro.”

Lucky it wasn’t a surprise, otherwise I’d have to take Jess and Will out of my inner circle!

As you can probably tell, it has been a couple of years since I have seen my dear Porsh and I’m so thankful that we finally got it together to put the time aside. Annelie and I have known Por for years – Annelie having co-starred with her in Ally McBeal as the dancing baby, and I co-starred with her as Elle Macpherson’s body double in the Kate Fischer/Tziporah Malkah headliner, Sirens.

Given that she was just killed off on the hit show I pretend to watch, Scandal, P was hella relaxed, having caught up on her sleep and feeling excited for the next step in her career. After swapping a few stories, catching each other up on our families – Ellen misses me desperately, obvs – we sat down for a bowl of spicy, Cinco de Cuatro appropriate Portia de’arrozi.

 

 

Hot and fresh, this little bowl of goodness is the perfect accompaniment to any meal … or long overdue date with a dear gal-pal.

Enjoy!

 

 

Portia de’arrozi
Serves: 6-8.

Ingredients
⅓ cup olive oil
1 onion, diced
4 cloves of garlic, minced
3 jalapenos, thinly sliced
2 cups long grain brown rice, rinsed thoroughly
2 cups chicken stock
400g tin crushed tomatoes
salt and pepper, to taste
small handful coriander, roughly chopped
juice of a lime

Method
Heat the oil in a large saucepan over medium heat and sweat the onion and garlic until nice and fragrant. Add the jalapenos and  cook for a further five minutes.

Reduce the heat to low, add the rice and cook, stirring, for about 10 minutes. Stir in the stock and tomatoes, crank the heat and bring to the boil.

Again reduce the heat, cover and simmer for about fifteen minutes, or until the liquid has absorbed. Season generously with salt and pepper, stir through the coriander and lime juice … and devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Nasi Gorinda Medley

13th Annual Easter Meggstravaganza, Breakfast, Main

As much as I love my girl Dorinda Medley and am thrilled that her return to our TV screens with the latest season of RHONY last week is the perfect exclamation mark to her title of successful TV star for purposes of this egg-based ritual – who else feels I should just keep this sentence running on for the duration of the post?! – seeing her reminded me of what we lost last November, when our mutual friend HRC lost the election.

And that hurts.

While seeing her brought up the pain of the election of the devil, Dorinda always makes it nice and as such, we were yacking it up and reconnecting in a matter of no time!

Despite being close friends for decades –  we bonded over having mutual enemies at society events – I haven’t caught up with Dori since she joined the housewives franchise and enjoyed a stratospheric rise to the A-list, so we had much to catch-up on.

After hours of discussing John, Luann’s wedding – that I was viciously banned from for mocking Chic C’est La Vie to TMZ a few years ago – getting the goss on the upcoming season. Sadly she isn’t sure Andy is willing to ‘forgive me’ – HA, he knows what he did – and let me appear on the shows with all of my friends, but she is hopefully that I’ll be able to make it nice.

Just not as nice as her.

As any rational person is, Dori is a huge fan of Megs and was honoured to be called up to assist with the ritual … particularly since it meant she got to devour a Nasi Gorinda Medley, which she has been craving for close to four years now.

 

 

Like Dorinda, this nasi goreng is spicy, sweet and a little bit fiery … but comes together to provide comfort to anyone that comes within contact. I don’t want to sound like a broken record, but I definitely made this nice.

And thankfully we didn’t have to sit through timestamped videos of the Berkshires … though I’d be happy to if you need me, Andy.

Enjoy!

 

 

Nasi Gorinda Medley
Serves: 4.

Ingredients
sesame oil
4 garlic cloves, crushed
2 tsp grated ginger
3 shallots, thinly sliced
500g chicken mince
3 cups cooked brown rice
2 tbsp soy sauce
¼ cup kecap manis
2 red chillies, thinly sliced
2 carrots, grated
½ small wombok, shredded
handful of coriander leaves, roughly chopped
hot sriracha chilli sauce, to serve
4 eggs

Method
Heat a good lug of oil in a large frying pan – or wok – and fry off the ginger and onion. Once nice and fragrant, add the chicken and cook for about five minutes.

Add the rice, soy, kecap manis, carrot, chilli and wombok, and cook for a further five minutes or so. Remove from the heat and stir through the coriander leaves.

While the coriander is getting fragrant, heat a lug of sesame oil in a small frying pan and cook the eggs until the whites are just done and the yolks are soft.

Divide the mixture between the bowls, drizzle with sriracha and top each with an egg.

Devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.