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The Guardian
an hour ago
- The Guardian
Georgina Hayden's recipe for spiced crab egg fried rice
Crab deserves to be celebrated, but that doesn't mean it has to be a super-fancy, laborious meal. Crab midweek? Yes, please, and fried rice is my fallback whenever I am in a dinner pickle. That's not to belittle its deliciousness, complexity or elegance, though, because this spiced crab version can be as fancy as you like. That said, the speed and ease with which I can create a meal that I know everyone will love is the winning factor. Plus, I often have leftover cooked, chilled rice in the fridge, anyway, which is always the clincher (cooked rice has a better texture for frying once chilled). Prep 10 min Cook 25 min, plus cooling Serves 4 Fine sea salt 250g jasmine rice Vegetable oil 4cm piece fresh ginger, peeled and finely chopped3 garlic cloves, peeled and finely chopped½ tsp ground white pepper 2 tbsp fish sauce 2 tbsp soy sauce 3 large eggs, beaten200g mixed crab meat1 bunch fresh coriander, finely chopped1 green chilli, finely sliced2 limes, halved Bring a large pan of salted water to a boil. Wash the rice until the water runs clear, then boil it for 10 minutes, or until it is just cooked through. Drain, rinse under the cold tap and leave to cool completely (if possible). When you are ready to fry the rice, set a large wok or frying pan on a high heat and add a couple of tablespoons of oil. Add the chopped ginger and garlic, stir-fry for a minute, then add the rice. Stir in the ground white pepper and the fish and soy sauces, then stir-fry for a few minutes, until the rice is piping hot. Push the rice to the side of the wok, pour the beaten eggs into the middle of the pan and scramble for a minute or two. Break up the cooked egg and stir it into the rice. Add the crab to the wok, then stir-fry until everything is cooked through and hot. Stir in the chopped coriander and sliced chilli, and serve with the lime halves.
The Independent
2 hours ago
- The Independent
Transform your tiny garden into a lush haven with these creative tips
When I was a kid, my aunt and uncle grew tomatoes in plastic buckets lined up like soldiers on the cement patio in their tiny Queens, New York, backyard. They also grew dozens of vegetables in their 10-by-10 foot (3-by-3 meter) patch of soil and installed a pergola they made from green metal fence posts above a picnic table. While it provided much-needed shade, it more importantly supported grapevines that produced enough fruit for their annual homemade vintage. Space — or the lack of it — doesn't have to stand between you and a fruitful garden. You just have to be creative. Start by looking up Vertical space is a horizontally challenged gardener's best friend. String up a trellis, hang baskets or attach planters to a fence or wall. You might be surprised at how much you can grow when you consider the third dimension. Vines, herbs and even strawberries are content climbers or danglers. Create visual interest by strategically grouping containers in clusters of odd numbers rather than lining them up in straight rows or placing them all separately. Try staggering their heights by perching them on decorative pedestals, overturned crates or stone slabs to draw the eye up and out. Compact and colorful crops Of course, size matters. If your space is limited, seek out compact or dwarf varieties of your favorite plants. They've been bred to thrive in tight spaces, and many are prolific producers of flowers, fruits or vegetables. These days, it's easy to grow roses, blueberries, tomatoes, peppers — even apple and fig trees — in containers. And don't sleep on plants that multitask as both beautiful ornamentals and nutritious crops. I've grown amaranth, cherry tomatoes and rainbow chard in my perennial beds. Other edibles with attractive foliage or flowers like chives, fancy lettuces and sage would be equally at home among my coneflowers, zinnias and roses. And sweet potatoes make a nice ground cover or trailing vine in a mixed container. Make the most of a single vegetable bed If you have a small, designated bed for vegetables, you can maximize your yield by planting a succession of crops throughout the season. Start by planting early-maturing plants like peas, beets, kale and lettuces. Then, after harvesting, replace them with warm-season crops, such as tomatoes, peppers, summer squash and beans. As they fade and fall approaches, use the space for another round of cool-season plants. Even a narrow strip or window box can feel lush if you plant it in layers. Place tall, upright plants in the back, midsized growers in the middle, and low bloomers in front to create visual depth that can help transform even a balcony or front stoop into your own personal nature retreat. ___ Jessica Damiano writes weekly gardening columns for the AP and publishes the award-winning Weekly Dirt Newsletter. You can sign up here for weekly gardening tips and advice. ___ For more AP gardening stories, go to
Times
3 hours ago
- Times
Grief-stricken Kim Jong-un mourns soldiers killed fighting for Russia
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