It’s been very hectic for me lately, with my girl suddenly falling ill on Tuesday – stuffed and runny nose and a slight cough. Fortunately, she’s showing signs of recovery and there’s hardly a cough and the mucus is drying up now *cross fingers* And because she’s spending more time awake recently so I’ve had very little time to call my own… but I really enjoy every moment spent with her! She’s so responsive and picking up things so quickly now that I’m trying my best to capture every teaching moment.
Anyway, I digress.
This was supposed to be a post about my easy fried rice. I scheduled to cook it yesterday as I knew I didn’t have much time to whip up a ‘proper’ meal (had arranged an appointment with the insurance agent to come over). I pair this, together with a soup (head over to the complete collection of soup recipes), when I’m very busy and don’t have much time to spend in the kitchen.
And so, here it is.
- 1.25 cup rice grains (I used the cup that comes with the rice cooker - 200g of grains)
- 160ml (a full cup of water, using again, the cup that comes with the rice cooker)
- 1 bowl of frozen mixed vegetables (about 180g)
- $5 worth of char siew (from the foodcourt)
- 2 eggs
- 20g minced garlic
- 1-2 tablespoons fried shallots (reserve about 1-2 tablespoons of the oil in which it was fried)
- light soy sauce/ fish sauce to taste
- 2 tablespoons oil
- 3 stalks of scallions (washed, chopped)
- Cook rice in the rice cooker. Dish out the rice and refrigerate for a few hours or overnight.
- Thaw the frozen mixed vegetables and chop the bought char siew into smaller pieces.
- Crack one egg into the cooked (chilled) rice and mix thoroughly. Beat the other egg in a bowl and set aside.
- Heat oil in a wok then add in the garlic and fry till fragrant.
- Add the thawed mixed vegetables and stir fry for a minute.
- Add the cooked rice and mix the ingredients well.
- Swirl the beaten egg over the rice.
- Add light soy sauce/ fish sauce to taste.
- Top with char siew and scallions.
For the complete list of one-dish meal recipes on the blog (complete with thumbnails), click the link.
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