Speedy Rice Cooker Chicken Rice

For everyone of us who loves to cook too have lazy days when we just don't feel like labouring in the kitchen. Sometimes when I have too much too do, but still have to put food on the table, I will pick my speedy menus and one of it is this all time favourite, Chicken Rice in the rice cooker!

I used to cook Hainanese Chicken rice which has quite a few steps but taste wise is much better. However, my kids don't really complain if the same ingredients are there so mommy do cheat a little once in a while! :lol:

The rice cooker can be so versatile these days especially those labelled as Smart Cooker. You can bake, slow cook and do a whole lot more in it but they don't come cheap. For me, a rice cooker is just to cook rice :P

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I so love this speedy chicken rice recipe that I cook at least once a week! Limited ingredients but packed a punch :)

My 10 cups rice cooker was in the 'hospital' so I have to use my 5 cups rice cooker hence I can only cook 3 cups of rice with half of a medium chicken.

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Ingredients

• 3 cups Rice + Water


• ½ medium Chicken


• 2 Pandan leaves (screwpine)


• Ginger - thumb size (slightly smashed)


• 3 cloves garlic (slightly smashed with skin on) - optional


• 1 tbsp Chinese rice wine


• Salt to taste


• Sliced cucumber for garnishing

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Methods

1. Wash rice and fill with water per your regular white rice recipe (depending on your rice cooker) but remove about 2 tablespoon as the chicken meat will release juice into the rice.


2. Marinade chicken with some salt and Chinese rice wine.


3. Sprinkle some salt, add in the pandan leaves, ginger and garlic and mix inside the rice and cook per normal.


4. When the water starts to bubbles, place chicken piece on top of the bubbling rice, cover.


5. Once the rice is cooked, leave it for 10 more minutes before you remove the chicken pieces and stir the rice.


6. Chicken rice is ready to go with cucumber and vinaigrette chilies paste!

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Nasi Lemak (Coconut Rice)

You can go and ask any Malaysian or Singaporean and I can bet with you none will not like a good plate of Nasi Lemak! I think Nasi Lemak is so Malaysian and it should be the national food! I can tell you, I crave for nasi lemak almost everyday! Too bad I can't have it everyday since it is not widely available here in Melbourne! Even if it does, the price tag is ridiculous! A small box selling at the Asian grocer cost AUD$5.50 a box and if you go and eat at the Malaysian style restaurant it can easily cost a shocking AUD$15 a plate!

However, it is not that difficult to make (the coconut rice itself) but it is certainly time consuming! Why so? The coconut rice is pretty straight forward but it is the accompaniments that is time consuming to prepare if you like to have a plate full of different taste and texture!

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Some like to have just the plain sambal (fried chili paste) but I like to have my nasi lemak with sambal ikan bilis (anchovies) which is a MUST. Some will like to have some curry sauce so they will add curry chicken or rendang but I prefer it to dry so I will normally have fried chicken or turmeric chicken pieces which is easily whipped up using my air-fryer.

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Normally when we cook nasi lemak, we love to share with friends as it is a kind of 'Muhibbah' or togetherness... just like a plate of nasi lemak... different things on a plate and every item compliment each other.

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Ingredients

• 6 cups Rice (best to use AAA Thai Jasmine rice)


• 1 can Coconut Milk (400ml)


• 2 pcs of Pandan leaves (screw pine leaf)


• 1 pc Old ginger (1") - gently smashed


• Salt


• Water


• 6-8 nos. Eggs


• Cucumber


• Toasted peanuts


• Banana leaf - optional


• Fried anchovies - optional

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Methods

1. In a frying pan, toast the peanuts till cooked, cooled and remove skin.


2. Put all the eggs in a sauce pan filled with water and let it boil under small flame for a few minutes covered. Leave them in the hot water for 30 mins at least. Removed from hot water and soak in cold water before putting in a cup and shake one at a time to easily remove the shell.


3. Wash rice and drain all the water. Add in the coconut milk and then add in enough water but less ½ cup then you normally cook your regular rice. The rice must not be too mushy but rather be a perfect single grain each.


4. Add in the pandan leaves (tied into knot), smashed ginger and sprinkle some salt. Cook as per normal in your rice cooker


5. Served hot with other accompaniments.

#This is for 8 serves. You can cook half the amount if you plan for just 1 meal

Bacon Fried Rice

Every now and then I will cook fried rice as I always have left over rice from hubby's lunch box. I tend to cook a little extra just in case he has enough to bring to work the next morning. When ever he can't fit them into his lunch box, I will fried them for lunch so I can cook a new batch for dinner.

What I have been cooking the past week when I have the extra rice is bacon fried rice since I bought a huge pack of bacon and I am trying to finish them as fast as I could. Can't be eating everyday so maybe every 3 days or so depending if I have the other ingredients with me. These fried rice is so nice to go with a cup of herbal tea :)

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Fried rice is one of the best one pot meals around and kids just love them! Mine do! Especially my girl who can be very fussy with food at times but she will eat fried rice. Probably I add in loads of ingredients! :D


Ingredients

• 1 bowl Cooked rice (from ¾ to 1 cup of rice)


• 6-7 rasher Bacon (cut into small strips)


• 1 stalk Spring onion (chop)


• 2 Eggs


• ½ Onion (chop coarsely)


• 1tbsp Garlic (minced)


• Salt and pepper to taste

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Methods

1. Heat up a non stick wok (or HCP if you have one!) and fry the bacon strips till fragrant (best when they are a little brownish on the sides). Lift up and set aside.


2. Using the oil from the bacon, saute the minced garlic then the onion till brown and fragrant, add in the eggs and slowly break them and mix them around. When the eggs are about 70% cooked (with some wet portions to coat the rice) toss in the cooked rice and stir till well mixed with the eggs.


3. Add in the chopped spring onion, stir till well mixed before adding in the bacon strips. Fry till the rice is loose and not clumped together. A good fried rice should have each grain on its own unless coated with egg. :)


4. Sprinkle salt and pepper to taste and serve.

Notes

It is best to use freshly cooked rice than over night rice. Make sure the rice are dry if you decided to cook just before frying them.

SPAM Fried Rice

We seldom eat can food when we are in Malaysia since we can get fresh food at a relatively low prices outside. So, when I am not cooking (too lazy) we'll just walk over to the nearby hawker stall and pack food. However, it is entirely different when we moved to Melbourne. Eating out or buying outside food can be a costly affair. Therefore, we avoid eating out or buying outside food as much as possible. We'll, we can't be eating fast food all the time rite? And the Asian food here sucks... they are all the same... taste and choice wise!

That was why we have started stocking up on can food for convenience sake. The weather can be really cold sometimes and we need to have hot food during these time. The kids and the hubby don't really fancy having sandwiches all the time so I have to think of ways to make food interesting! That is tough job!

Anyway, we have a knack for luncheon meat and when Coles was having ½ price sale for their SPAM, I just can't resist stocking up... after all, can food can be stored for quite a while. Even my mom bought a few cans home when she was here last month cause they are so expensive back in Malaysia! 1 can of SPAM is selling @ RM17.50 in Cold Storage! Insanity!

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Ingredients

• 1 can SPAM (I used the one with Bacon variety) - cubed


• 1 cup Fench beans - diced


• 1 cup Carrot - diced


• 1 cup Corn Kernels - drain away the water


• 3 cup Cooked rice - cooled


• 2 Eggs


• 1 tbsp Sauteed minced/chopped garlic


• Oil for frying
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Method

1. Heat up frying pan with some oil (I used non stick pan so uses less oil) and lightly stir fry the French beans and carrot for about 5 minute on medium fire. Lift up and put aside.


2. Using the same pan, add in a tbsp of oil and stir fry the the cubed SPAM till they turn brownish, lift up and put aside.


3. Beat the eggs in a bowl and fry it in the same pan with another tbsp of oil.


4. Add in the rice into the egg mixture and stir vigorously until they are well mixed.


5. Toss in the French beans, carrot, corn kernel and SPAM and mix them well.


6. Add the sauteed garlic and stir for another minute or so until you can hear the 'pop' sound from the hot rice.

Chicken Gingko Nuts Porridge

Gosh... been ages since my last post here! Apologize for the long absence! Having 2 kids and managing a few blogs are the reasons why I hardly post here!

The weather in Penang has finally turned cooler with more frequent rainfalls... which is really a blessing! We were having the longest hottest weather for the past few months and all of us are so glad the rain has finally returned!

During the hot weather, I seldom do a lot of stir-frying or deep-frying but more to boiling soups and porridge for the family. Darrius fell sick a few times and his cough took a long time to recover too which is why I steamed most of our dishes for his sake.

Here is another healthy porridge which I have been preparing for the family...

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Ingredients

• 1.5 cup Rice (wash and drained)


• 3L Water


• 80g Gingko nuts ('heart' removed)


• 1 stick Carrot (medium - shredded)


• 2pcs Dried scallops


• 100g Groundnuts (washed and pre-boiled to remove dirts)


• 2pcs Chicken thighs (cut into small pieces)


• 10g Goji berries (Wolfberries)


• 1tbsp Oil + salt to be added into rice and soak for 10 mins


• Salt for taste


• Lettuce for garnishing

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Method

1. In a pot, when water is boiling add in the soaked rice and let it boil.


2. Add in the chicken pieces, dried scallops, shredded carrot and groundnuts and let them boil on low fire.


3. Stir the porridge constantly every 15-20 minutes so it would not stick at the bottom.


4. Boil the porridge for an hour and when it gets thicken, add in the gingko nuts and continue to stir and let it boil for a further 20 minutes.


5. Turn off the fire, sprinkle the goji berries and mix well into the porridge.


6. Serve hot with shredded lettuce.

Salted Eggs Fried Rice

I bought some salted eggs a few months back (yeah, you read it right... a few months!!!) with the intention to cook 3 eggs porridge (porridge with 3 types of eggs; chicken egg, salted egg and century egg) but it did not materialized. PiggyBeng don't fancy having porridge as he said it don't fill him up enough to last through the night. Therefore, the salted eggs has been sitting there...

Not sure how long can we actually keep salted egg... Luckily it did not turned bad. I actually called my mom up to ask her if I can still eat them. She told me to check the 'fragrance' of the eggs and they seemed to smell fine to me so I told her should be safe to be consumed...

So happened I have some left over rice so decided to clear all the salted eggs (I have 2) using them to do some fried rice. And it turned out... yummy! :)

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Ingredients

• 1 big bowl/plate Cooked rice (cold or over night)


• 100g Chicken breast meat (cube and marinade with some salt, oil, pepper and corn flour) 


• 1tbsp Minced garlic


• 2 Salted egg yolks (chopped)


• Some red and green capsicum


• 2 Chinese mushrooms (soaked and cute into cubes)


• Some Japanese cucumber (cut into cubes)


• Salt/soy sauce for taste

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Method

1. Heat up wok with some oil and saute the capsicum, mushroom and cucumber cubes, lift up and set aside.


2. Add some more oil and saute the garlic and chicken breast till brownish, lift up.


3. Add a little more oil to the wok again and toss in the chopped salted egg yolks, stir for a while, add in the rice and mix well.


4. Toss all the sauteed items and stir till all well mixed.


5. Add in taste (salt/soy sauce/pepper) to preference.

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Note
You can actually put in your own preferred ingredients

Braised Chicken Rice in Sesame Seed Oil

I love One-Pot dish not only they are convenient and easy to prepare but full of flavors.

This is another one-pot dish that I often cook as the ingredients can be easily purchased. In fact I have most of them stuffed in my freezer! How convenient is that right? :)

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Ingredients

• 3 Chicken drumsticks (cut into about 4 pieces each)


• 2 cups rice (wash and sieve dry)


• 6-8 Dried mushrooms (soaked and sliced)


• 1 Chinese pork sausage (Lap cheong)


• 1/2 bulb Garlic (minced)


• 1" Old ginger (sliced)


• 2tbsp Sesame seed oil (1tbsp to marinate and 1tsp for frying)


• Dark soy sauce


• Light soy sauce


• Fish sauce


• Pepper to taste (optional)

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Methods

1. After cutting chicken, prop them into a deep bowl and marinade with dark soy sauce, light soy sauce, fish sauce, pepper and sesame seed oil.


2. Heat up wok with some oil + sesame seed oil, saute the ginger till brownish then add in the minced garlic and saute till fragrant. Toss in the rice, stir and add in the chicken pieces (together with the sauce) and continue to stir till all well mixed.


3. Add in the mushroom pieces and Chinese sausage slices and mix well. Lift them up and put into rice cooker, add sufficient water (cover all the rice mixture) and cook like normal.


4. Alternatively, you can put into the steamer and steam till the rice cooked.

Seafood Fried Rice

Sorry that I have not been posting regularly here as I have too much to handle! I have quite a few photos lined up and are just waiting for me to finish up the recipes.

I love to do fried rice when I have extra left over rice from the night before. Sometimes I will even purposely cook more rice if I have ingredients for fried rice the next day.

One of the days, I managed to get some baby octopus from the afternoon market behind my house and was excited to cook them. PiggyBeng cooked some and I still have about half which I ended using them to cook Seafood Soba and this yummy seafood fried rice on a separate day.

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Ingredients

• 4 bowls of Cooked rice (refrigerated)


• 150g Prawns (shelled)


• 150g Baby octopus (cut into small chunks)


• 100g French beans (cut into 1/2" long)


• 2 Eggs


• Chopped garlic (optional)


• Bonito flakes for garnishing


• Salt/light soy sauce/pepper for taste

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Methods

1. Heat up wok with some oil and gently stir fry the French beans till soft, lift up and set aside.


2. If you like to have garlic in your fried rice, using the same wok but add more oil and saute the chopped garlic until they are fragrant.


3. Break the eggs and continue to stir until eggs are 'fried'.


4. Toss in the prawns and baby octopus and stir until they are half cooked.


5. Toss the French beans back into the wok and mix them well with the rest of the ingredients.


6. Add in a few dash of salt/light soy sauce and pepper for taste.


7. Sprinkle some Bonito flakes as garnish.

Grilled Turmeric Chicken Thigh

I bought some whole chicken thighs during one of the week and have wanted to cook some curry chicken but I forgot to buy the chili mix and coconut milk! I don't normally like to use premix curry powder as PiggyBeng said it is very heaty for him so I will avoid using unless it is absolute necessary...

The chicken thighs have been sitting in the fridge for almost a week and I forgotten about them totally until one day I was rummaging through my freezer. And since I have nothing much to cook, these chicken thighs come in real handy. The problem is, I don't have any ideas or a particular recipe in mind. So, what I do next?

Again I rummaged through my food cabinets trying to find any spices that I can make do with. The thing is, other than my Fried Nestum Chicken, I hardly cook chicken dishes as they may need ingredients that I do not have on hand. Therefore, it can be tough to think of any chicken recipes in a flash.

As I hardly use my oven, I decided to grill these chicken thighs. The outcome: YUMMY! I find them less oily and juicier... so it's healthier too! I even stir-fried some celery with garlic to go along with the rice too. The other good thing, it's little hassle and the kitchen is grease free!

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Ingredients

(Serves 2)

• 2 whole Chicken thighs (cut some diagonal lines so heat can penetrate)


• Turmeric and Cheyenne pepper - Enough to marinade both thighs


• Salt to taste


• A few squeeze of lemon juice


• Some basting oil (Olive oil + light soy sauce + sugar + lemon juice) - Optional

Method

1. Marinade the thighs with enough turmeric (fresh or powder), lemon juice and salt for at least 1-2 hours prior to baking. Best if it's over night.


2. Line baking tray with grease proof paper or silver foil. Place the thighs on the tray and bake at 200 degree Celsius, flipping occassionally.


3. Glaze with basting oil if you want the thighs to be more fragrant.


4. Grill for at least 40 minutes or till thoroughly cooked (when no more blood oozing out).

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Luncheon Meat Fried Rice

There are times when I just like to eat fried rice... any kind. It also depends on what I can find in my fridge or food cabinets... any left overs which are usually good to be used for frying rice. I often buy extra long beans or french beans just in case I decided to fry some rice.

Since I have some luncheon meat left over from one of my culinary sessions, I decided to cook some extra rice the day before so I can use it for my fried rice. The tricks for good tasting fried rice is to use over night rice which have been kept in the fridge. The reason? The moisture will be dried up and when you fried your rice, it will turned be grainy and not all stuck together.

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Ingredients

• 2 bowls Rice (kept over night in the fridge)


• Some French beans - diced


• 4 slices Luncheon meat


• 1 Egg (add a little salt and beaten)


• Some green and red capsicums (diced) - Optional


• 1 Onion (diced)


• Salt or light soy sauce for taste

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Methods

1. Heat up wok with some oil and lightly fry the French beans and capsicums. When it turn a little soft about 3-4 minutes later, lift up from wok, put aside. Do the same for the diced luncheon meat.


2. Add some oil to wok, sautee the diced onion till fragrant, throw in the fried French beans and capsicums, stir for a while then add in the fried luncheon meat.


3. Add in the rice and quickly stir until all the rice disintegrate from big lumps. Continue to add in oil while you fry... little by little.


4. Sprinkle salt or light soy sauce for taste before you pour in the beaten egg into the rice. Stir well. Served.

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Pineapple Fried Rice

When I was living in Perth, Australia, one of the food joint that I visit quite frequently is Hans Cafe, an Asian Cuisine place that has a mix of Vietnamnese, Thai and Chinese. In fact there is one branch just 5 minutes walk from the place I'm staying so it's rather convenient for me which I often go for take aways. The other branch that I used to frequent with my mates is their branch in William Street, Northbridge which is in Perth's Chinatown.

One of my personal favourite is their version of pineapple fried rice. It's different from those regular Thai style pineapple fried rice which is yellow in colour and come with either pork or chicken floss as the topping/garnish. A plate will cost around AUD$6.50 which is enough for 2 pax if you are not a big eater.

Since I love to eat this pineapple fried rice so much, I decided to come out with my own version. Hope you will love it too! :)

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Ingredients

• 150g Chicken meat (cut into 2cm cubes or thin strips)


• 11/2 cup Rice (pre-cooked the day before and put in the fridge)


• 1 cup mixed vege (carrot, corn and peas) or other beans of your choice


• 1 Onion (cut thin strips) - optional


• 1/2 can Pineapple cubes or you can use fresh pineapple


• 2 eggs (beaten)


• Light soy sauce


• Corn flour


• Pepper

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Methods

1. Marinate the chicken cubes with some corn flour, pepper and light soy sauce.


2. Heat up wok with about 2tbsp oil, stir fry the mixed vege until soft or lightly brown, lift up.


3. Add another tbsp of oil and saute the onion strips till light brown, throw back the cooked mixed vege in and continue to stir.


4. Open up the the mixture above and leave a hole in the middle of the wok, stir fry the chicken cubes till 80% cooked. Then stir in the rest of the vege.


5. Pour in the cooked rice and stir till all are well mixed. Add in light soy sauce and stir till mixed well. Beat in the eggs and continue to stir. Add another tbsp of oil if needed.


6. Add in the pineapple cubes and stir till well mixed before serving.


7. Garnish with egg omelette strips.

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Spiced Pork Fried Rice

During my last stay in KL, I eat out almost every weekend with my parents as my mom made it a rule of not cooking during weekend unless it is a special occassion. My parents especially like the food served at these Hong Kong styled eating outlets which we normally referred to as char-charn-teng. We have been going to one in 1-U called Wong Kok Char-Charn-Teng located bewteen the old and new wings.

There was this time, my mom ordered this spiced pork fried rice from their menu. It tasted quite good so I decided to try it at home. Since young, I'd love eating this particular spiced pork which is called 'yuk-ting' in Mandarin. It goes well with plain rice or used as meat on stir-fry vegetable dishes.

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Ingredients

• 1 can Spiced pork


• 1.5 Cups of Rice (pre-cooked and kept overnight in the fridge)


• 6 strands Long beans or 12 strands French beans


• 1/2 Cup Carrot cubes


• 1 Bombay onion


• 2 Eggs


• Light soy sauce and pepper for taste

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Methods

1. Heat up wok with some oil and lightly fry the longbeans or French beans till 70% soft. Lift up and put aside.


2. Lightly fry the carrot cubes till soften, lift up.


3. Add a little oil to the wok and saute the Bombay onion strips till light golden brown.


4. Add in the cooked longbeans or French beans and continue to stir before add in the rice.


5. When all are well mixed, add in the beaten eggs and stir continously until mixed before pouring in the entire can of spiced pork.


6. Stir till all are well mixed, add in light soy sauce and pepper (depending on individual preferrence)

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Braised Longbeans Rice

I like to prepare dishes that are not so heaty and also one-pot-cook type of of thing. Sometimes it can be tough cooking for 2 person so I always opt for the simple stuff.

Every time I go for food shopping, I will tend to buy longbeans or french beans as they have a longer shelf lives as compared to other green vegetables.

I am not too sure if this dish is Hokkien or Hakka influenced but I like it as it is easy to prepare and taste just so yummy!

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Ingredients

• 12 strands Longbeans - cut into 1.5" length


• 5-6 pcs Chinese mushrooms (cut into thick strips)


• 200-300g Lean pork - sliced, marinate with some corn flour, black sauce and light sauce


• 4-6 cloves Garlic - finely chopped


• 2 cups Rice


• Sesame seed oil (optional)


• Dark sauce (add more if you prefers darker colour)


• Light soy sauce to taste


• Water

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Methods

1. Heat up wok with some oil and lightly fry the longbeans till about 70% cooked. Lift up.


2. Using the same wok, heat some oil or sesame seed oil and saute the chopped garlic till fragrant. Pour in the marinated meat and stir till about 70% cooked.


3. Add in the Chinese mushrooms, stir for a few minutes then add in the rice, black sauce and light soy sauce and continue to stir for a few more minutes. Then add in the fried longbeans and stir for a while before lifting up.


4. Put all ingredients into the rice cooker, add adequate water (like cooking normal rice) and cook like normal (follow your rice cooker's indicator).


5. Stir the cooked rice before serving.

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*You can also use chicken meat to substitute the lean pork.

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Lap Cheung Fried Rice

One word to describe this.... *YUMMY!*

Lap cheung or waxed meat is one of the must have item during the Lunar New Year. Long time ago, it was only during the Lunar New Year season that the yummy lup cheung are being imported from China but now we can get them all year round.

Though I love to eat lap cheung but I try not to eat them too often as they are unhealthy. Why? Well, lap cheung is a type of processed food just like those English sausages which are high with sodium content. PiggyBeng loves eating lap cheung as it's easy to prepare (either steam or lightly fried) and he can slurp down a big bowl of rice with it!

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Ingredients

• 1.5 cups Rice - cooked and leave in the fridge over night


• 3 sticks Lap cheung (2 sticks cut into small cubes and 1 stick into thin slices)


• 2pcs Chinese mushroom (soaked and cut into small cubes)


• 6 strands Longbeans (sliced thinly)


• 1 Big onion (sliced)


• 1pc Red chili (sliced)


• 3 Eggs (2 for mixing into the rice and 1 for omelette)


• 2 Squids (medium size, cut into rings)


• Light soy sauce and pepper for taste

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Methods

1. Heat up wok with just a little oil (if using non-stick pan) to fry the egg omelette. Cooled and cut into thin strips.


2. Heat up wok with 1tbsp oil and fry the lap cheung cubes till it look crispy and lift up. Continue with the sliced lap cheung and lift up when it looked crispy.


3. Using the balanced oil in the wok (residue from the lap cheung so very fragrant), fry the longbeans till soft and look a little brownish then lift up and saute the onion by adding another tbsp of oil and fry till fragrant.


4. Add in the mushroom cubes, continue frying with the onions then add in the longbeans, sliced chili, and the squid rings while adding a tbsp of oil.


5. When the squid rings start to curl up, add in the rice and keep strring till all the other ingredients mixed well with the rice.


6. Add in light soy sauce, stir and add in the eggs (beaten) and when it mixed with all the rice add in the fried lap cheung cubes.


7. Before lifting up, sprinkle a few dash of pepper to taste.


8. Garnish the fried rice with the fried sliced lap cheung and omelette strips.

Note: Do continue to add a little oil if you think the rice is rather dry along the way.

Anchovies Fried Rice

There was half a pot of rice left from last night and since I was going out for dinner with MIL tonight, I decided to fry the rice for PiggyBeng... he has got a conference call so can't join us.

I did not managed to get any chicken meat and not wanted to let PiggyBeng eating too much salted fish, then I thought of using those anchovies (ikan bilis) that I bought during my previous KL trip. The anchovies gave the fried rice a good fragrance and it's definitely healtier than salted fish. :)


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Ingredients

• 3 cups Cooked rice (best if kept in the fridge over night)


• 40-50g Anchovies


• 1 Onion (sliced thinly)


• 2 Chili padi (chopped)


• Carrot (cut to strips)


• 1 Egg (beaten)


• 1/2 tsp Dark soy sauce


• 1 tsp Light soy sauce


• Pepper for taste

Garnishing:

• 1 Egg - Beat and fried into ommelet then cut into thin strips


• Carrot - Sliced and boil


• Brocolli - Boil

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Methods

1. Heat up wok with 2 tbsp oil and fry the anchovies until turned light golden brown and lift up.


2. Use the remaining oil in the wok and sauteed onion till soft and add in carrot strips and chopped chilies, continue to stir.


3. Mash up the rice before pouring it into the wok and fry together with the onion and chillies. Add in dark soy sauce and light soy sauce while continue to stir.


4. Beat egg and pour in slowly while continue to stir until all are well mixed.


5. Add in the fried anchovies, stir and lift up from wok.

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Tips: Keep adding cooking oil little by little while frying and not pouring so much oil at one go as the rice will absorb the oil very quickly and make the rice too oily when you are done. :P