FRIED RICE WITH SALTED EGGS

After trying some of the fried rice recipes in my collection that turned out yummy, this is another tasty fried rice which I prepared for Sunday lunch. Compared with the earlier 2 recipes Nyonya Style Fried Rice and Thai Pineapple Fried Rice, this one has 2 more ingredients [young corn and frozen green peas] which you may obtain from leftovers after cooking other dishes or you can keep them for other fried rice recipes like Yang Chow Fried Rice or Fried Rice Ala Kampung so that these ingredients won’t be left to waste.

I find this fried rice good, it is tasty, savoury and extra fragrant with the addition of the salted eggs.

Ingredients

[serves 2]

3 cups cooked cooled rice [from about 1 cup uncooked rice]

1-2 salted eggs – steamed, shelled and diced

1 egg – mix with dash of pepper

2-3 tbsp oil

50 gm prawns – diced

2 young corns – diced [I used canned ones]

3 tbsp frozen green peas [I used canned ones]

Seasoning [combined]

1 tbsp each light soy sauce and oyster sauce

1 /4 tsp each of salt, pepper and msg [sugar]

Garnishing – some chopped spring onions and red chilli

1. Heat 1 tbsp oil in a non-stick wok, pour in egg and scramble until almost cooked. Dish up.
2. Reheat wok with 1-2 tbsp oil, sauté prawns and sweet corns until prawns are cooked. Add in rice and stir constantly until fragrant.
3. Add in seasoning, salted eggs and green peas, toss over high heat until well combined. Add in scrambled eggs and fry until rice is light.
4. Dish up to serve, garnish with spring onions and chilli.
   
   
   
   
   
   
   

Click here for other Fried Rice Recipes

Tips – for best results in frying rice, use cooked rice that is cooled or preferably kept overnight and always stir ingredients well after each addition over medium to high heat.

THAI PINEAPPLE FRIED RICE

Fried rice is a tasty and delicious dish using cooked rice with a variety of ingredients like vegetables, meat, seafood and eggs.  It is easy to make and absolutely delicious and can be served as lunch or dinner.
This Thai version fried rice is easy to prepare and acceptable with many people.  A little spicy with the chilli flakes and extra heat comes from the small chillies.  The pineapples are soft and sweet, blends well with the savoury taste of fish sauce.

Overall, it is appetisingly good and delicious especially aromatic with the use of sesame seed oil and toasted belacan.
Ingredients

[serves 2]

3 cups cooked cooled rice [from about 1 cup uncooked rice]

2 eggs 

3 tbsp oil

1 tbsp sesame oil

75 gm chicken fillet – diced

75 gm prawns – diced

150 gm ripe pineapple - diced

1 tbsp chilli flakes or powder [add more if you like it more spicy]
1 tbsp chopped chilli padi

1 tbsp toasted shrimp paste [belacan]

Seasoning [combined]

2 tbsp fish sauce
1 tbsp toasted belacan
1/4 tsp pepper
dash of msg
Garnishing – some chopped spring onions

1. Heat 1 tbsp oil in a non-stick wok, pour in eggs and scramble until almost cooked. Dish up.
2. Reheat wok with 2 tbsp oil and sesame oil, fry prawns and chicken for a minute.
3. Add in rice, chilli flakes and mix well.  Add in pineapples and toss well to combine ingredients.
4. Add in seasoning and chilli padi, cook over medium low heat and toss well to combine. Return scrambled eggs  to wok and fry until rice is light.
5. Dish up to serve, garnish with spring onions.
   
   
   
   
   
   

Click here for other Fried Rice Recipes

EZCR#39 - STIR FRY PICKLED MUSTARD WITH FRENCH BEANS

Can you imagine how these two vegetables [kiam chye and French beans] blend in a stir fried dish? It is surprisingly good that I have cooked it several times to convince myself that this dish is good before I share it here. 

It is perfect to go with rice or porridge. Do give this a try especially when you have little bits of these ingredients left in your fridge and didn’t know how to get rid of them. You will love it if you like to have some simple yet tasty Chinese food. 

Simple dishes like this is worth giving it a try.  

The vegetables are cooked until just crunchy and tasted sweet, savoury and sourish. Cooked with the lightly marinated minced meat, not much seasoning is needed.

Ingredients

100 gm minced meat marinated with some light soy sauce, pepper, wine and sesame oil

150 gm pickled mustard leaves – soaked for 10 minutes and thinly sliced or coarsely chopped

150 gm French beans – cut small pieces

1 red chilli – seeded and cut strips

1 tbsp chopped ginger and garlic

Some spring onions

Seasoning

1 tbsp wine

1 tsp sugar

Dash of pepper and sesame seed oil

1. Heat wok with ½ tbsp oil, fry minced meat and fry until cooked. Add in chopped ginger and garlic, fry until fragrant.
2. Add in pickled mustard [kiam chye] to fry for several minutes. Add in French beans, red chilli and seasoning.
3. Stir fry to mix well and until cooked through [no water is needed to cook this dish]. Lastly stir in the spring onions.
4. Dish up to serve with porridge.
   
   
   
   
   
   

NYONYA STYLE FRIED RICE

Whilst browsing through my collection of recipes, I came across several fried rice recipes. Apart from this Nyonya Style Fried Rice, there are others like Fried Rice Ala Yang Chow, Fried Rice Ala Kampong, Fried Rice With Salted Eggs, Indian Fried Rice and Thai Pineapple Fried Rice. I think I will try them all and share the recipes with all of you.

I find this fried rice good, it is tasty, spicy and extra fragrant from the sesame oil. This is a quick to cook One Dish Meal for the family especially the young if they can take spicy food. BTW, it isn’t that spicy if you reduce the chilli paste used.

Ingredients

[serves 2]

3 cups cooked cooled rice [from about 1 cup uncooked rice]

2 eggs – mix with dash of salt and pepper

3 tbsp oil

1 tsp sesame oil

75 gm chicken fillet – diced

75 gm prawns – diced

2 dried mushrooms – soaked and diced

1 -1 ½ tbsp chilli paste

1 tbsp toasted shrimp paste [belacan]

Seasoning [combined]

1 tbsp each of light soy sauce and oyster sauce

1/4 tsp each of salt, pepper, sugar and dark soy sauce

Garnishing – some chopped spring onions and red chilli

1. Heat 1 tbsp oil in a non-stick wok, pour in eggs and scramble until almost cooked. Dish up.
2. Reheat wok with 2 tbsp oil, sauté chilli paste and shrimp paste until aromatic. Add in chicken, prawns and mushrooms, fry for 1-2 minutes.
3. Add in rice and seasoning, cook over medium low heat and toss well to combine. Add in scrambled eggs and fry until rice is light.
4. Dish up to serve, garnish with spring onions and chilli.
   
   
   
   
   
   

Click here for other Fried Rice Recipes

EZCR#38 - BRAISED PORK BELLY WITH DRIED CARROT STRIPS

I had this dish at a village restaurant [operated by local villages] on top of the hill in Longyan, China which is quite similar to Braised Mui Choy with Pork Belly.  This dish tasted very good with the use of dried carrot strips instead of mui choy.   

So when I saw the dried carrot strips sold by the villagers outside the restaurant, I bought some from them.  It costs about RM 10 per 1/2 kg.  In China, 1 kati is only 500 gm and not like 600 gm in Malaysia.  However, 500 gm of this dried carrot strips is quite a lot.  It is not salty and has the natural sweetness of the carrots.

Ingredients

300 gm pork belly - cut bite size pieces
2 cloves garlic – chopped

3 shallots – chopped
150 gm dried carrot strips - soaked until plump up and squeezed dry

Seasoning

1 tsp salt and pepper

2 tsp sugar, dark soy sauce and sesame seed oil

3 tbsp light soy sauce

1 cup water or enough to cover ingredients

1. Heat a non-stick wok without oil, pan fry pork belly pieces with brown and oil oozes out.  Push aside, using the oil from the pork belly, sauté chopped garlic and shallots until fragrant and slightly brown.
2. Add in the dried carrot strips, stir to combine ingredients.
3. Add in the seasoning and continue to fry for several minutes on medium heat. Add in water, bring to boil then lower heat to simmer.  Cover wok while simmering.  
4. Add in more water if gravy has dry up but meat is not tender yet.
5. Continue to cook until meat is tender and sauce almost dry.
6. Dish up, garnish with spring onions to serve.