My Simple Fried Rice (Recipe 3)

Another Simple Fried Rice from my humble kitchen, comprises of luncheon meat, corn, carrot, onion and garlic.  My usual seasonings of oyster sauce, chicken stock granules and dashes of ground white pepper. As usual I am using Basmati Rice. Let's enjoy this 'Simple Yet Yummylicious' fried rice with carrot and chayote chicken soup...

Fried Rice is always the most simple and yummylicious dish to prepare and enjoy.  I believe, even for those who doesn't cook, they also know how to fry rice.  ~ SMILE ~

My Simple Fried Rice (Recipe 2)

As and when I am too lazy to think and plan what to cook, among one of my easy-way-out option is to cook two portions of Basmati Rice in the rice cooker, let it cool down and fry rice with whatever available ingredients in my pantry.  I love to use Basmati Rice than normal rice as the rice grain is extra long, once cooked it is fluffy and non-sticky texture.

The ingredients for the fried rice this time around are Chinese sausage, corn, carrot and eggs.  The seasonings used and steps for cooking the rice is as per my previous post.  Click the link here to get the full recipe.  Enjoy cooking everyone!

Pineapple Fried Rice

 

Ingredients:

300g cooked rice (I use basmati rice)

1 bowl diced fresh pineapple

100g boneless chicken breast (cubed and marinate with 1/4 tsp sesame oil and 1/4 tsp light soy sauce)

2 shallots (peeled and chopped)

3 cloves garlic (peeled and chopped)

1/2 tsp shrimp paste (belacan)

Some toasted cashew nuts (for garnish)

Chopped spring onion (for garnish)

Some chopped chilis (for garnish - I did not use)

2 tbsp cooking oil

2 tbsp salted butter

Seasoning:

1/2 tsp tumeric powder

1/2 tsp curry powder

2 tbsp fish sauce

Chicken stock granules (to taste)

Methods:

1. Heat oil and butter in a wok.  Saute shallot and garlic until fragrant.
2. Add shrimp paste and fry till pungent aroma released.
3. Add chicken and stir fry till just cooked.
4. Add in rice follow by seasonings.  Stir fry until well combined.  Taste for correct seasoning.  Add chicken stock granules as needed.
5. Add pineapple, stir fry for another minute or two.
6. Remove from heat into serving plates.
7. Garnish with spring onion and cashew nuts.
8. Serve hot!

This recipe is adapted from 'Mama Pearl Asian Kitchen' by Pearl Ng with slight adjustment to suit my cooking preference.

Spicy Chicken and Basil Fried Rice

 

Ingredients: (serves 2)

150 g. chicken breast (thinly sliced)

3 garlic cloves (peeled and roughly chopped)

3 bird's eye chilies

1/4 tsp. salt

1 1/2 tbsp. oyster sauce

3/4 tbsp. light soy sauce

1/2 tbsp. fish sauce

1/2 tsp. granulated sugar

1 1/2 tbsp. cooking oil

1/2 onion (peeled and sliced)

1 1/4 cups cooked long-grain rice (I use basmathi rice)

1/2 cup basil leaves

2 crispy fried eggs (to serve)

Cucumber slices (to serve)

Lime wedges (I did not use)

Marinade:

1 tsp. fish sauce

Dash of ground white pepper

Methods:

1. In a bowl, combine chicken with the marinade ingredients.  Set aside for later use.
2. Use a mortar and pestle to pound garlic, bird's eye chilies and salt to a rough paste.  Set aside for later use.
3. In a small bowl, combine oyster sauce, light soy sauce, fish sauce and sugar.  Set aside for later use.
4. Add cooking oil into a heated wok or pan.  Add onion and cook for 20 seconds, then add the garlic chili paste and cook until fragrant.  Add in the chicken and stir-fry until chicken is cooked.  Add rice and the sauce in (3) and stir-fry until well combined and the rice is evenly coated.  Now, toss through the basil leaves and remove from heat.
5. Divide rice into two serving plates.  Serve with a crispy fried egg, cucumber and lime wedge, if using.

This recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Din Tai Fung Pork Chop Fried Rice

 

Ingredients: (serves 2)

2 cups cooked rice

1 tbsp. cooking oil, plus more for frying pork chops

2 large eggs

1/2 tsp. salt

1/2 tsp. chicken stock granules

Dash ground white pepper

1/2 sprig spring onions (chopped) - to garnish

Pork Chop brine solution:

250 ml. water

1/2 tsp. baking soda

15 g. salt

1/2 tbsp. sugar

Pork Chop marinade:

2 pieces boneless pork chop (about 3/4" thick)

1/2 tsp. five spice powder

1 1/2 tbsp. cornflour

1 tsp. light soy sauce

1/2 tbsp. sugar

1/2 tbsp. Shaoxing Wine

Methods:

(A) Prepare the brine solution

• Put water, salt, sugar and baking soda in a saucepan.  You don't need to bring to a rolling boil,  just cook until the salt and sugar dissolves.  Set aside to let it cool down completely.

(B)  Prepare the pork chops

• Cut some short slits on the fat side of the pork chops.  This prevent the meat from curling up during cooking.
• Use a meat tenderizer to tenderize the pork chop, but not too thin.

(C)  Brine the pork chops

• Once the brine has cooled down, put the pork in the brine solution and let them soak in the brine for 1 hour, maximum.  Do not over do it or the pork chops will have mushy texture from over brining.
• After brining, rinse the pork chops to get rid of salt and baking soda with clean water.  There is no need to pat dry.

(D)  Marinate the pork chops

• Combine all the ingredients in a bowl and set aside.
• Pour the marinade over the pork chops and rub all over, cover and let them marinate overnight in the fridge for best result.

(E)  Cook the fried rice 

• Use clean hands to separate any clumps from the rice.
• Preheat wok over medium-high heat.  Add 1 tbsp. oil.  Crack in eggs and scramble about 10 seconds.  The eggs should be only 50% cooked at this point.  Add rice and stir to break up any lumps and make sure rice grains are coated with the eggs.  Add seasonings and continue to stir-fry until rice grains are really dry.
• Taste for correct seasoning, add more chicken stock granules as needed to suit your taste.

(F)  Frying the pork chops

• Bring the pork chops out from the fridge 1 hour before cooking.
• In a heated pan with medium heat, add about 1" oil.  Oil is ready when you put a wooden chopstick into the oil and bubbles form around the chopstick.
• Add in the pork chops, if you are making larger portions, fry them in batches.  Fry until golden brown, turning over to ensure evenly fried.  Remove from oil and place on kitchen paper.  Rest for 5 minutes before cutting.

(G)  Serving

• Portion rice into 2 serving plates.
• Top with pork chop slices.
• Sprinkle with chopped spring onion and serve immediately.

This recipe is adapted from 'whattocooktoday.com' with slight adjustment to suit my cooking peference.

Thai Pineapple Fried Rice

 

Ingredients: (serve 1)

1 portion day old rice

1 garlic cloves (peeled and chopped)

1 tbsp. onion (peeled and finely chopped)

4 prawns (peeled and deveined)

1 egg (slightly beaten)

1/4 red capsicum (diced)

1/4 cup pineapple (cubed)

1 1/2 tbsp. cooking oil

Sauce: (mix in a small bowl)

1/2 tbsp. oyster sauce

3/4 tbsp. fish sauce

1 tsp. curry powder

A dash sugar 

Topping/To serve:

Fried cashew nuts

Spring onion (chopped)

Methods:

1. In a heated wok, add cooking oil.  Saute garlic and onion until fragrant.  Add capsicum, quick stir for 1 minute. Move the ingredients to the side of the wok, add 1/2 tbsp. oil and once oil is hot add egg, let it set, then use the frying spatula to break the egg into pieces; and move the other ingredients back into the wok.  Add rice and sauce ingredients, stirring until rice grains are caramelized.  Add pineapple, stir and let it warm through for about 30 seconds.  Off the heat.
2. Remove the rice onto a serving dish.
3. Top with cashew nuts and spring onion.
4. Serve!

I adapted this recipe from 'recipetineats' with a slight adjustment to suit my cooking preference.

American Fried Rice

This American Fried Rice style is very popular in KL.  When I was there I did tried out quite a number of times before from different stalls, but again not all are of same taste and flavors.  Since I came across this recipe online, I gave it a try and this is really yummy.  

Ingredients: (serves 1)

1 cup cooked rice

1 hot dog (halved and slit into 4 but not totally cut through) - if you have the mini frankfurter then use 2

1 garlic cloves (peeled and finely chopped)

1/2 small onion (peeled and finely chopped)

1 slice ham (roughly chopped)

2 tbsp. french beans (fine cubed) - the original recipe uses frozen peas

1/2 tbsp. raisins

2 slices tomato (to serve)

1 fried egg (to serve)

Enough cooking oil (for frying the crumbed chicken), plus 2 tbsp. extra

Seasoning sauce: (combine in a small bowl)

1 tbsp. tomato ketchup

1/2 tbsp. fish sauce

1 tsp. light soy sauce

1/4 tsp. sugar

Crumbed chicken strips/slices:

3 pieces/slices chicken breast or tenders

1 tbsp. cornflour

1 egg

1 1/2 tbsp. panko breadcrumbs

Dash of salt

Methods:

1. To make the crumbed chicken strips, season the chicken with salt.  Coat each piece in cornflour, then egg, then breadcrumbs and place them on a flat plate.  Heat enough oil over a small frying pan, cook the crumbed chicken for 2-3 minutes on each side until golden and cooked through.  Drain on paper towel.  
2. In a clean pan and 1 tablespoon of oil.  Cook the hot dog until cooked through.  Drain on paper towel.
3. In a clean wok, add 1 tablespoon oil over medium-high heat.  Saute onion and garlic until fragrant, then add ham, french beans and raisins, stir-fry for another half minute.  Add the rice and the seasoning sauce and stir-fry until well combined.  Dish the fried rice onto a serving dish.
4. Serve with sliced tomato, fried egg and crumbed chicken and hot dogs.

I adapted this recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.

My Simple Fried Rice (Recipe 1)

Every household have their own styles of Fried Rice; in terms of ingredient used, their favorite sauces to suit their taste buds, some prefers their fried rice to be just plain white in color, while some prefers to have a dark coating of dark soy sauce on their rice, and many other preferences.  Even a plate of fried rice with egg is as delectable.

Frankly speaking, as long as fried rice is concern, I don't have just one specific recipe to go for.  Today, I am sharing one of my fried rice recipe which I cooked recently.  It is indeed 'Simple Yet Yummylicious.'

Ingredients: (serves 1)

1 portion of cooked rice

1/2 onion (peeled and sliced)

3 cloves garlic (peeled and sliced)

1 Chinese Sausage/Lap Cheong (soaked in hot water for a quick minute, peel off the sausage casing and cut into cubes)

1/4 cup frozen mixed vegetables

1 tbsp. cooking oil

Seasonings:

1/2 tsp. chicken stock granules

3/4 tbsp. oyster sauce

Dash of ground white pepper 

Methods:

1. In a heated wok add cooking oil.  
2. Saute onion and garlic until fragrant, then add the Chinese Sausage.  Continue to stir-fry for 1 minute, add in the mixed vegetables, stir to combine, and add the rice, stir and press with a spatula to break up some of the rice that is clump together.  Stir in the chicken stock granules, oyster sauce and white pepper.  Once all the ingredients are well combined, turn of heat.
3. Dish onto a serving plate and enjoy!   

Notes:

• I prefer to add more onions and garlic to my fried rice as it adds more flavor and I am also a fan of onions and garlic.  For those who don't much like them, you can reduce them in your cooking.
• If you like egg on your fried rice, just go for it.  This time around, I am not adding any egg.

Nasi Goreng Ikan Bilis

Ingredients: (serves 1)

 1 medium-sized bowl cooked rice (overnight rice)

1/4 cup carrot (thinly sliced)

1 small bowl cabbage (sliced)

1 sprig spring onion (sliced diagonally)

2 tbsp. cooking oil

Paste ingredients:

1/4 tsp. roasted belacan (shrimp paste)

1 tsp. dried shrimps (soaked and drained)

1/2 tbsp dried anchovies (washed and drained)

1 red chili (roughly chopped)

2 cloves garlic (peeled)

1/4 onion (peeled and roughly chopped)

2 tbsp. water

Seasonings:

Dashes ground white pepper

Dash of salt 

For garnishing:

1 tbsp. anchovies

1 egg (sunny side up)

Methods:

1. In a blender bowl, add belacan, dried shrimps, anchovies, red chili, garlic, onion and water.  Blend using a hand held blender until fine paste.
2. Heat 2 tbsp. of cooking oil in a wok, add in 1 tbsp. anchovies and fry using medium-low heat until crispy.  Dish out the anchovies and set aside.
3. Using the remaining oil in the same wok, add the blended paste, stir and cook until fragrant.  Add carrot and cabbage, and stir-fry for a quick minute, then add in dashes of ground white pepper and salt.  Stir to mix, then add rice and spring onions, stir to combine the ingredients into the rice. At this point, taste for correct seasoning.  If needed, add in a dash of salt. Off the heat.
4. Dish the rice into a serving dish, top with a sunny side up egg, fried anchovies and finely chopped spring onions, if using.
5. A plate of yummylicious 'Nasi Goreng Ikan Bilis' is ready to be served!

I adapted this recipe from 'asianfoodnetwork AFN' with slight adjustments to suit my cooking preferences.

Thai Salted Black Olive Fried Rice

Black Olive is well known as Dabai in Sarawak.  It is an exotic fruits and during this fruit season, many people are selling them and it fetch quite a good price, depending on the sizes.  Since it is not the season now, so I bought a bottle of the salted ones, to fry rice.  It can also be consumed direct from the bottle as a side dish with white porridge.

Ingredients: (Serve 1)
1 cup leftover, overnight cooked rice
1/4 cup chicken breast meat (cut into bite-size pieces)
3 cloves garlic (chopped)
1/2 small onion (peeled and cubed)
1 tbsp. shrimp paste (toasted and powdered)
1 1/2 tbsp. salted black olive (remove seeds and chop into smaller pieces)
1 tbsp. cooking oil (for frying the rice) - the olive is oily, so do not use too much oil
Fish sauce (to taste)

Garnish:
1 egg (sunny-side up)
Cashew nuts (fried)
Cucumbers (cubed)
Parsley 

Methods:

1. In a heated wok, add 1 tbsp. cooking oil, saute garlic and onion until fragrant.  Add in the chicken meat, stir-fry, and then add shrimp paste, fry until chicken is cooked through.
2. Add the rice, followed by olive and stir well to mix the olive into the rice.  Taste for correct seasoning, add dashes of fish sauce if needed.  This olive is not salty, so I did not add dash of sugar.  I add dashes of fish oil.  Give a final stir to mix everything.
3. Remove from heat and serve the rice on a flat dish.  Garnish with cashew nuts, cucumbers and parsley on the side and topped with a sunny-side up fried egg.  The egg can be fried together with the rice, depending on your own preference.
4. Let's have lunch!

I adapted this recipe from 'What to cook today' with slight amendment to suit my cooking preference.

Nasi Goreng Kampung

Ingredients: (Serves 2)
3 sprigs Kangkong (water spinach) - pluck/cut into smaller sections, both leaves and young stems.
2 pieces long beans (slice diagonally) 
1 handful ikan bilis (I buy the ones without head and gill and halved)
1/3 cup chicken breast meat (diced)
2 eggs
2 portions cooked rice
Cooking oil

Paste: (blended)
4 cloves garlic (peeled)
4 shallots (peeled)

1 tbsp. fried anchovies

10g. belacan
1 big chili + 2 bird's eye chili (add more if you want real spicy)

Seasoning:
2 tbsp. kicap manis (sweet soy sauce)
1/4 tsp. ground white pepper
1 tsp. sugar
1 tsp. salt

Methods:

1. Rinse the anchovies, drain and dry on kitchen paper.  Fill the wok with enough oil for deep frying the dried anchovies until crispy.  Remove from heat and put on kitchen paper to remove excess oil.  Set aside for later use.
2. Remove excess oil from deep frying the anchovies, leave about 2 tbsp., saute the paste ingredients using medium heat until fragrant.
3. Add the diced chicken and long beans, stir-fry until chicken is cooked.  Remove from wok.
4. Add 1 1/2 tbsp. cooking oil into the same wok, stir-fry the cooled rice over low to medium heat for one minute.  Push the rice to the side of the wok, add 2 eggs, scrambled the eggs until it is nearly cooked.  Then push the rice back to the center and combine with the eggs.
5. Return the chili paste and chicken to the wok.
6. Add the kangkung, stir to mix into the rice.
7. Add in the seasonings, then turn to medium high heat and stir-fry for half a minute until well combined.
8. Remove the rice from wok into serving plates.  
9. Garnish according to your preference and serve.

This recipe is adapted from 'tasteasianfood.com' with slight amendment to suit my cooking preference.

Cabbage golden-garlic fried rice

Having baked some pork belly satay, I've decided to serve it with this simple cabbage golden-garlic fried rice as our dinner for me and hubby...

What you need:
2 portion cooked and cold long-grain rice
1 bowl sweet cabbage (shredded)
5 cloves garlic (peeled and sliced)
3 tbsp cooking oil

Seasonings:
1 tbsp oyster sauce
Salt (to taste)
Dash of grounded white pepper

Few simple steps:

1. Add 3 tbsp oil in a medium-low heated wok, add sliced garlic and stir-fry the garlic until lightly brown, dish and set aside.
2. Remove oil from the wok leaving only about 2 tbsp.
3. Add in cabbage, give it a quick fry, move the cabbage to the side of the wok, add in the rice and turn to fry the rice for a few minutes, then toss in the cabbage.
4. Add the seasonings and fried garlic, stir to mix, taste for correct seasoning, fry for another minute and off the heat.
5. Dish onto a plate served with pork belly satay at the side.

I tend to enjoy a simple 'one-plate meal' and having it once a while does gives me real satisfaction, especially when it comes to cooking a meal for only two persons. 

Baked Tumeric Chicken served with duo-style fried rice

This simple baked chicken served with fried rice is easy and quick to prepare as the chicken is marinated a day before and baked in a conventional oven an hour before serving lunch.  I cooked the rice in the morning, let it cooled and fried as soon as the chicken is ready to serve.  This dish is made to serve for 2, myself and daughter, Karen.

What you need:

• 2 chicken thigh
• 1 tbsp greek plain yoghurt 
• 1 tsp grated ginger
• 3 grated garlic cloves
• 1/2 tsp tumeric powder
• 1/2 tsp chilli powder
• 1/4 tsp salt

Steps of preparation:

1. Wash chicken thigh and trim off fat.  Cut two slits across the thigh and place them in a zip lock bag.
2. In a  bowl combine all the other ingredients and stir to mix.
3. Pour the marinating ingredients onto the chicken, mix well to coat and leave in the fridge overnight.
4. To bake, place chicken thigh on a lightly greased baking tray and bake in a preheated oven of 190 degree Celsius until golden and cooked through.

Preparation and frying of duo-style fried rice

(1)  Parsely fried rice

• 1 cup cooked rice (cooled)
• 1 tbsp cooking oil
• 1/4 onion (chopped)
• 2 or 3 sprigs of fresh parsely leaves (can put more depend on your liking)
• chicken stock granules (to taste)
• Dash of grounded white pepper

1. Add cooking oil into a medium heated wok and fry the chopped onion until fragrant.
2. Next, add in the parsely leaves, give it a quick stir, then add in the rice and chicken stock granules, stir till well mixed. Sprinkle dash of grounded white pepper and give it another mix.
3. Off the heat and dish onto a serving plate with a piece of the baked chicken thigh at the side and cucumber slices with sambal belacan.

(2)  Egg fried rice

• 1 cup cooked rice (cooled)
• 1 tbsp cooking oil
• 1/4 onion (chopped)
• 1 egg yolk
• 1 whole egg (lightly beaten)
• chicken stock granules (to taste)
• Dash of grounded white pepper

1. Mix the egg yolk into the cooked, cooled rice and leave aside for stir-frying.
2. In a medium heated wok add in cooking oil, fry the onion until fragrant then add in the rice, chicken stock granules and stir to mix.
3. Make a well in the center, add in the lightly beaten egg, give the egg a stir then mix over the rice and stir till well combined.
4. Sprinkle a dash of grounded white pepper and give it another mix.
5. Off the heat and scoop the fried rice into a bowl, press it with the spoon and turn over onto a serving plate.
6. Serve with  baked chicken thigh at the side and some blanched bak choy in oyster sauce.

Kimchi Fried Rice

Fried Rice is the easiest and fastest way of whipping up a meal just for one person. There are different ways of frying rice and each cook have their own techniques.  The ingredients used varies from one person to another as well as its taste.  Today, I am trying a hand on this simple Kimchi Fried Rice.  Surprisingly, the outcome is YUMMYLICIOUS!

Ingredients:

• one bowl cooked rice (for one person)
• 1 1/2 tbsp kimchi (cut into smaller pieces)
• 2 slices bacon (cut into 1" sections)
• 1 egg (fried)
• 1/2 onion (thinly sliced)
• dash of chicken stock (to taste)
• 1 tbsp cooking oil

Few simple steps:

1. In a heated wok add in cooking oil.
2. Add in the onion, fry for briefly 1 minute.
3. Add the bacon slices, fry for another minute, then add in the kimchi and give it a quick stir.
4. Next, add in the rice and stir well to combine.  Add in some kimchi sauce over the rice if necessary.
5. Sprinkle a dash of chicken stock, stir to mix and taste for correct seasoning.
6. Off the heat, dish onto a plate, and serve topped with fried egg.

Beetroot Fried Rice

Ingredients:
2 cups cooked rice
1/4 cup minced pork
1/3 cup beetroot (diced)
2 cloves garlic (chopped)
1/2 onion (diced)
1/4 cup long beans (diced)
1 1/2 tbsp cooking oil

Marinade:
1/2 tsp light soy sauce
Drizzle of sesame oil
1/2 tsp corn flour
Dash of ground pepper

Seasoning:
1/2 tsp chicken stock granules
Salt and pepper to taste

Methods:

1. Marinate the minced pork with marinade ingredients for  1/2 hour.
2. Heat oil in a wok, saute onion, then garlic till fragrant.
3. Add in marinated minced pork, stir fry then add beetroot and cook for a minute, add in long beans and continue to fry for a further 1 minute.
4. Add in rice and seasoning, stir till well combined and taste for the correct seasoning.
5. Dish and serve warm.

Note:  Beetroot contains lots of exceptional nutritional value and I enjoy the yummy taste with fried rice as much as soups.

Pineapple Fried Rice

Ingredients:
2 bowls cooked rice
10 shelled prawns
1 cup fresh pineapple, cut into chunk
2 tbsp carrot, diced
1/2 onion, diced
1 tbsp chopped garlic
2-3 chilli padi, chopped
2 eggs, beaten
1 tbsp butter

Seasonings:
1 tbsp light soya sauce
1 tsp. chicken stock granules

1 tbsp curry powder (watch brand)
dash of white pepper

Garnish:
Chopped spring onions and chilli padi 
Crispy fried cashew nuts (optional)

Methods:

1. Heat oil in a wok, add in onion and garlic, fry till fragrant, then add in carrot and prawns, stirring for 2 minutes.
2. Make space in the center of the wok, pour in the beaten egg, stir to break the eggs into smaller pieces, mix together all the fried ingredients.
3. Add rice, butter and seasonings, stir well to ensure all the seasonings are well mixed.
4. Put in the pineapple, chilli padi, curry powder, dash of pepper and give it a quick stir.  
5. Remove from heat, sprinkle some chopped spring onions and chilli padi and ready to serve!

This pineapple fried rice can be served as a meal by itself, but recently I served it together with deep-fried chicken tender, since I have the marinated chicken tender ready for use with sliced tomato, cucumber and shrimp paste which is commonly known as sambal belachan and is the favourite of many Malaysians.