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…
- 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.
- I find that using Japanese rice is better, it has a harder texture, more al dente thus better for fried rice recipe.
- Good soy sauce! It’s very important to have soy sauce of supreme quality.
- 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.