So, I made porridge. That used up one portion of the rice that I cooked, and I had another two and a half portions. Except work days have begun again, and I was
lazy tired to be creative. So… the rest of the overnight rice… I’ve got no choice but to do what most people do with overnight rice. Time to cook fried rice!
I guess my fried rice is probably as unorthodox as it gets if you compare to what you can get from restaurants or food courts. My list of ingredients for my fried rice:
- few strips of pork belly slices,
- handful of frozen peas/carrot/corn,
- a quarter of a head of purple cabbage,
- two eggs,
- two portions of overnight rice,
- a tablespoon of oyster sauce,
- a tablespoon of dark soy sauce,
- olive oil and garlic granules and pepper.
First up, heat up some oil and throw the pork slices in and sear them all. Then throw in the vegetables and sauces in and stir fry for a few minutes.
Then add the rice in. Break the rice up with the spatula, and mix them all up until the rice is covered in sauce and turns into light golden brown. This process takes probably a few minutes.
Make a well and crack the eggs in. Let the eggs cook and scramble them, then mix everything together. Cook for another few minutes.
And it’s done! Two and a half portions of fried rice. Well, two big portions. One for consumption, one for storage for the next day.
I said my fried rice is unorthodox, because I don’t think I have ever seen anyone add purple cabbage into fried rice. I think besides me, the only other place where you can get purple cabbage in fried rice would be from my mom’s kitchen. Am I right or am I wrong? If I am wrong, let me know…
And I’m really loving this smaller Daiso bowl. I can fill it to the brim and it would still not be too much. If I use my other bowl, this portion would fill less than half of it, then I would feel it is too little and add more, and probably end up finishing all the fried rice in one go.
And my fried rice is yummeh~ Yum yumssss….