IMBB 24: Fried Rice (Make it in 30 Minutes)
Filed in archive Food Blogosphere , Recipes by karen on March 24, 2006
Time. Something this world can never have enough of. There are moments when I wonder where it has gone. So many things to do, so little time.
As a working girl, I realise the importance of feeding myself properly but when faced with an avalanche that is work, it is too easy to just eat whatever is available. And that of course is not always healthy.
Fortunately, I know my way around the kitchen to come up with "fast food
" that is not junk food. This month's edition of Is My Blog Burning? is the perfect time to feature one of my tried and tested recipes. Barrett over at Too Many Chefs is hosting IMBB 24: Make it in 30 Minutes.My contribution is a decidedly Asian one-pot meal which only takes 28 minutes (I timed it!) if cooking for one or two persons. I suppose it also depends on the cook's kitchen skills.
This fried rice recipe is a simple version of what I usually make for breakfast. It is ideal for days when I just need something filling. I might as well call this fried rice leftover surprise because I utilised what I had on hand.
The technique for this fast recipe is to cook over high fire and with constant light-handed stirring.
(Improvised) Fried Rice
2 cups cold steamed rice
1 medium carrot, minced
1/2 head cabbage (approx. 2 cups diced)
1/2 head garlic, crushed
1/2 cup flaked fish or 1 can tuna
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 tablespoons cooking oil
spring onion greens, minced
salt and pepper to taste
Prep time takes approximately 15 minutes. Ten to peel and mince carrots and dice cabbage, 5 to break up and separate rice grains.
Place wok over low fire while breaking up rice. Heat oil till wisps of smoke emerge. Lightly fry garlic then add flaked fish. Stir over high fire then add rice. Make sure that the garlic and fish mixes well with the rice. Add the carrots and cabbage. Stir till the greens wilt then pour in the oyster and soy sauce. It is done as soon as the colour of the rice is even.
Transfer to a plate or bowl and season with spring onion greens, salt and pepper if desired.
To make it a complete meal, have a fruit for dessert. I had a sweet, crunchy cold pear - it was just the perfect contrast to the taste and texture of my fried rice.
That's all there is to it!
Thank you Barrett for hosting this month's IMBB!
Update (26 March): The round-up for IMBB 24 is now online!
Tagged with: IMBB24 + 30Minutes
2 cups cold steamed rice
1 medium carrot, minced
1/2 head cabbage (approx. 2 cups diced)
1/2 head garlic, crushed
1/2 cup flaked fish or 1 can tuna
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 tablespoons cooking oil
spring onion greens, minced
salt and pepper to taste
Prep time takes approximately 15 minutes. Ten to peel and mince carrots and dice cabbage, 5 to break up and separate rice grains.
Place wok over low fire while breaking up rice. Heat oil till wisps of smoke emerge. Lightly fry garlic then add flaked fish. Stir over high fire then add rice. Make sure that the garlic and fish mixes well with the rice. Add the carrots and cabbage. Stir till the greens wilt then pour in the oyster and soy sauce. It is done as soon as the colour of the rice is even.
Transfer to a plate or bowl and season with spring onion greens, salt and pepper if desired.
To make it a complete meal, have a fruit for dessert. I had a sweet, crunchy cold pear - it was just the perfect contrast to the taste and texture of my fried rice.
That's all there is to it!
Thank you Barrett for hosting this month's IMBB!
Update (26 March): The round-up for IMBB 24 is now online!
Tagged with: IMBB24 + 30Minutes
Permalink: IMBB 24: Fried Rice (Make it in 30 Minutes)
Tags:
rice
meals
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Mr Wong
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