GARLICKY EGG FRIED RICE - NO WOK REQUIRED

 

A method for garlicky egg fried rice that does not require a wok. A wok is almost always better for fried rice but if you don’t have one or not inclined to use one, this is a viable alternative.
The steps are also easy to follow and stress free.

What you will need:

• 400 grams cooked short grain rice (refrigerated overnight)
• Beat 3 eggs with a splash of soy sauce
• 1 Large yellow onion - chopped up (I used a food processor)
• 12-15 garlic cloves – chopped
• 2 stalks spring onions -sliced
• Soy Sauce
• Salt and pepper

Method:

• Heat some oil in a large frying pan over medium-high heat
• Add the onions - Fry for about 3-4 mins - until they soften a little
• Add in the chopped garlic
• Fry for until browned, about 6-8 mins
• When onions and garlic are browned and fragrant - Remove from pan and set aside
• In the same pan - add the rice on a Medium high heat
• Allow the rice to fry and dry out a little in the pan
• After about a minute add the beaten eggs
• Mix well, coating the rice grains with egg
• Add the fried onions and garlic when eggs are almost cooked through

(Note if you adding a pre-cooked protein/meat - add it at this point.)

• Add about a tbsp of soy sauce
• Salt and pepper to taste
• Turn of the heat and mix in the spring onions

Serve and enjoy!

5 Spice Chicken Rice

 

I always make this when I have a hankering for Singapore style Hainanese Chicken Rice.

Its like a shortcut so I don't have to go through the process of roasting or poaching a whole chicken. Especially when we cook for two most of the time. Also we prefer dark meat so we just by thighs from the local poultry shop for convenience. 

The marinade gives the chicken thighs that extra savory hit that is just so good. It reminds me of the roasted variant of Hainanese Chicken Rice.

For the marinade (Good for about 6 thighs)

• 4-5 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 2 tbsp Shaoxing wine
• 3 tbsp Sesame oil
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp ginger powder
• 1/2 tsp 5 spice powder
• 1/2 tsp white pepper powder
• 50-70 ml water

For the dressing/sauce (2 Servings)

• 1 tsp sugar
• 2 tbsp soy sauce
• 1 tbsp sesame oil

Method

1. Mix the marinade ingredients in a large bowl: 
2. Mix chicken thighs with marinade and store in a container or zipper bag. 
3. Leave in the fridge to marinade or at least an hour, overnight if possible.
4. When ready to cook, preheat oven to 190 C (fan forced)
5. Cook chicken skin side up for about 25 mins. Cooking time may vary with size of meat and oven type.
6. When cooked, remove chicken thighs from banking try and allow to rest while you make the dressing.
7. Mix all ingredients well in a small bowl, making sure sugar is dissolved.
8. Serve with chicken rice (Rice cooked with Chinese style chicken broth) or plain rice.
9. Add on your preferred side greens.
10. Drizzle the dressing on the chicken and greens. 

Enjoy.

Pumpkin Risotto

Wife loves pumpkin, wife loves risotto, so being the good hubby that I am *ahem*... what do I do? I whip up a plate of pumpkin risotto! I added some bacon and a poached egg for my benefit =).

Pumpkin Risotto with Poached Egg and Bacon

I felt that the egg made the meal a little bit more substantial. The risotto was sweet which made crispy bacon and grated Parmesan the perfect complements. But then again, bacon is already perfect on its own.

Here's what I used to serve 2

Ingredients:
300grams pumpkin - diced into small cubes.
150 grams Arborio or Carnaroli rice. (Arborio is what you see in the picture)
4 cloves garlic - chopped
1/2 yellow onion - finely diced
700ml chicken stock
salt and pepper
Oil for frying

Topping and garnish:
4 rashers streaky bacon
2 poached eggs (poached eggs video by an instructor from CIA)
Freshly grated Parmesan

Fried Rice with XO Sauce, Bean Sprouts and Silverfish

I had ready fried silverfish, bean sprouts and leftover rice. So naturally I thought, ok fried rice! Opened the fridge and saw Mr XO sauce staring at me, so he's also invited to the party.

XO Sauce Fried Rice

I can't seem to get enough of this fragrant, crunchy, savory, spicy fried rice.

Here is what I used:
Serves 2

2-3 rice bowls cooked rice
(should be dry and hard, like leftover rice from the fridge. Rice that is still nice and fluffy should not be used)
3/4 cup bean sprouts
4 stalks spring onion - Chopped
2 tablespoons fried silverfish (Link here for frying silverfish)
5 shallots - sliced
5 garlic cloves - chopped
2 eggs - beaten
2 tablespoons XO sauce
3 stalks of chilli padi - sliced (optional - its for super spicy eaters like me)
oil for frying
salt and pepper to season. (Ground white pepper is fine)