Wednesday, November 24, 2010

Mixed Vegetable Fried Rice


I have been occupied for sometime now. It’s not easy to work and study at the same time, we have only 24 hours to begin with, we have to work around it. So we have to negotiate a bit here and there to have the best of both world. Cooking is still considered a large part of my life and I like to document all my recipes here so that I can refer to it from time to them. I will continue doing so even with a more hectic schedule.

Recently, we started our third module in this M.Ed course, now it is half way through, I cooked this as our lunch in the early morning because our course runs from Saturday to Tuesday but there won’t be any food in the middle of Sunday in this Hwa Chong campus. I have had enough of McDonald’s nearby. So I woke up early in the morning to cook this, you can see that its colour is lovely, isn’t it? Morning sun always has the magic to make food looks good and good food looks even better. Hehe…

This is a quick fixed meal, done within 45 minutes to 1 hour depends on your pace. I got it done within 45minutes, from preparation till packing.

Serve 2


  • 1.5 cup of Japanese rice, cooked 1 night before that and keep in the fridge
  • 1 whole onions, diced
  • 3 cloves of garlic, diced
  • 3 portobello mushrooms, diced
  • 1 cup of frozen mixed vegetables
  • 1 egg, beaten lightly
  • pork floss and fried onion for garnishing (optional, it’s a bonus)
  • 4 Tbs oil


  • 2 Tbs good quality soy sauce
  • a dash of dark soy sauce
  • Worcestershire sauce (optional, because I want to finish it)
  • some white pepper


  • Heat oil, medium high heat, fry onion till slightly brown, about 10 minutes.
  • Stir- fry garlic and mushrooms, till mushrooms sweat and soften, about 3 minutes.
  • Fry mixed vegetables slightly, about 3 minutes, add in seasoning.
  • When all flavours start to release and ingredients seem soft enough, push them aside, fry egg, about 2 minute till it hardens.
  • With very low heat, put all cooked rice in, use ladle or spatula to break it apart, make sure the rice is fully coated with sauce and flavours. It takes about 10 minutes to continue stir-frying until it is well-coated, so be patient and continue stir-frying and breaking!
  • Garnish with pork floss and fried onion. Done.


  1. I find that using Japanese rice is better, it has a harder texture, more al dente thus better for fried rice recipe.
  2. Good soy sauce! It’s very important to have soy sauce of supreme quality.
  3. I used to add in some oyster sauce but now I don’t because I find that oyster sauce tends to sweeten and mask over other flavours.



Chef E said...

If I did not know any better I would say I was pregnant, because I have been craving fried rice for weeks! This sounds wonderful and your right the color is great!

tigerfish said...

The pork floss and fried onions as the garnish is kinda magical finish to the fried rice :)

camelia said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

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JoAnna said...

Just discovered your blog - so interesting!!! YAY for the many fresh ingredients! I look forward to reading regularly.

homeladychef said...

Thanks for coming Joanna!

Pei-Lin@Dodol and Mochi said...

Hey! Sure sounds like you two have got uber busy days. Yes, 24 hours aren't enough to begin with. Well ...

All the best in the pursuit of your biggest goals in life. Take care! Don't overwork yourself!

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