Egg and Shrimp Fried Rice with Broccoli Stems

Yes, thou shall not waste those broccoli stems. They can inject a hint of sweet to complement a dish such as Egg and Shrimp Fried Rice, or call it Broccostems Fried Rice.



Egg and Shrimp Fried Rice with Broccoli Stems
Ingredients:
Broccoli stems thinly sliced(see 1st picture), shrimps, eggs, minced garlic, soy sauce, salt and pepper, leftover cold rice

Directions:
1. In lightly oiled pan, fry minced garlic and saute broccoli stems. When vegetable is cooked to tender (yet not overcooked to limpy), set aside.
2. In the same pan, add in some oil, then add in eggs to scramble it. Before the eggs are cooked, add in shrimps and rice and fry the rice (make sure mixed well with eggs and shrimps) at medium-high heat (Note: at low heat, the rice tends to stick to the pan).
3. Add in soy sauce, salt and pepper to taste
4. When fried rice is ready, you can add in the vegetables (and mix well). Note: Make sure you don't add all the gravy of the vegetables in there. Add in some gravy but not all. The rice will just absorb some moisture and flavor of the vegetable, yet not turn wet and soggy

How does it look ?


WHAaat? Using broccoli stems ? Is this poor man's fried rice? Rather, it is a "No-Waste" fried rice. If one can have "Emperor" Fried Rice, why not this as well?

Tag: vegetable, broccoli,fried rice

Egg and Shrimp Fried Rice with Emperor Vegetables

OK. NO rice cooker meals for now. I'm just doing what most people do with leftover rice (or I call it a "purposed" leftover) . I cooked twice the amount of rice in the rice cooker one day, consumed one half as-is with dishes such as Spicy Beef with Mushrooms, Three-Cup Chicken or Chinese Steamed Fish; and the other half - I kept it in the fridge for fried rice the next day. Yay, FRIED RICE in a pan...alas, and not FRIED RICE in a rice cooker.



Egg and Shrimp Fried Rice with Basella Alba (Emperor Vegetable)
Ingredients:
Basella Alba, shrimps, eggs, red chili, ginger, oyster sauce, soy sauce, leftover cold rice

Directions:
Fry the Basella Alba
1. In lightly oiled pan, fry ginger and red chili, then add in the vegetable, add ~1tsp oyster sauce
2. When vegetable is cooked to tender (yet not overcooked to limpy), set aside.

Fry the other ingredients and rice
3. In the same pan, add in some oil, then add in eggs to scramble it. Before the eggs are cooked, add in shrimps and rice and fry the rice (make sure mixed well with eggs and shrimps) at medium heat (Note: at low heat, the rice tends to stick to the pan).
4. Add in soy sauce, and pepper to taste


5. When fried rice is ready, you can add in the vegetables (and mix well). Note: Make sure you don't add all the gravy of the vegetables in there. Add in some gravy but not all. The rice will just absorb some moisture and flavor of the vegetable, yet not turn wet and soggy


Want some ?


More about Basella Alba, read more here.

Tag: vegetable, Basella Alba,fried rice

Rice plate of Scallion Ginger Beef, French Bean Omelet and Bok Choy

My rice plate....Hungry Lady's Plate


Another VIEW of the same...


Red Cargo + Brown Rice served with Vegetables(Bok Choy), French Bean Omelet, Green Onion Ginger Beef.

Tag: long bean omelet, french bean, rice plate, long bean

Bibimbap - Korean stonepot rice in rice cooker

I serve you Bibimbap - Korean stone-pot rice...in my rice cooker!

Do not have a stone-pot to keep your dolsot (meaning stone pot) bibimbap sizzling and most importantly...warm ? NOW YOU CAN! I hand you a trick...via the rice cooker. Remember my rice-cooker style cabbage fried rice? Similar technique applies. A rice-cooker style "bibimbap" is easy to do, not forgoing the taste. If you like a healthy and easy way of dining at home, this is it!

Bibimbap, Korean stone-pot rice (rice -cooker version)
Ingredients:
-grilled salmon, seasoned with salt and black pepper,
-1-2 eggs, whisked lightly with some soy sauce and white pepper
-1-2 green pepper, julienned to strips
-some spinach,
-some kimchi
-nori strips, garnish
-cooked rice

Directions:
Step A - Prepare and cook ingredients in advance
1. Grill salmon, set aside (Note: I would suggest choosing a fish that has a firm texture when cooked. Eg. Cod fish is too moist, soft when cooked - when flaked and tossed around too much, it becomes mushy - not recommend)
2. Fry an egg omelette, then set aside on kitchen paper towel to drain away the oil. When cool, cut into thin strips
3. Blanch the spinach, then totally drain away water (Note: Make sure your palms are clean and squeeze the spinach dry. Tip: If you have a bamboo sushi roller, you can use that and drain the water away from the spinach, just by rolling them up and apply slight pressure). When dry and cool, chop into pieces

Step B - Cook rice and add in cooked ingredients
1. Cook rice as per normal
2. When rice is cooked or ready to serve final dish, add in kimchi and green pepper into the rice cooker and mix well with the rice (Note: Allow rice to infuse with kimchi flavor first. Also, the green peppers were not cooked in advance in Step A, adding them first will ensure they get the warmest"heat" from the rice just when the rice is cooked)
3. Flake up the salmon, then with eggs strips, and chopped spinach, add into the rice and mix well
4. Garnish with nori seaweed strips
5. Ready to be scooped and served

Dish out a bowl of warm kimchi-infused rice with nutritious ingredients. Each spoonful of rice you enjoy is flavor-bombed and filled with a profile of textures. The light crunch of green peppers, the salmon flakes, moist warm rice, kimchi-fragrance... ... ... ... ...

How does it look? Healthy ? Easy ?


Bibimbap cooked, using standard and basic kitchen appliances and equipment. An effective way to keep your entire dish warm too!

Tag: kimchi, bibimbap, korean

One pot rice with chicken and shitake mushrooms

Dinner! ...It's oyster sauce-flavored chicken

A countable few slices of abalone

plus mini-shitake mushrooms (added while braising oyster sauce chicken wings)

Shitake mushrooms as cute and mini as raisins

then cooked (and warmed) just like another dish (the next day)

Rice-cooker meal for the busy executives

In short, I make oyster sauce chicken quite often. Sometimes, I will add shitake mushrooms to this recipe, cook double the quantity and keep the leftovers to be re-heated with rice the next day. This is usually what I do - whenever I steam ginger chicken, braise sesame oil and ginger chicken or chicken with assorted mushrooms. Ahhh...and the miracles of the rice-cooker. If you have followed my blog, you should also have noticed that I seldom do fried rice on a wok/pan. Rice cooker - one of the most basic kitchen appliances - allows me to have "fried" rice the easy peasy way. These Tom Yum Fried Rice, or Cabbage and Char Siew Fried Rice, are miracles from a basic (2-button: cook and warm) rice cooker.

I kid you not.

Tag: chicken, mushroom, rice

Savory congee, one pot rice porridge

A complete meal out from a pot!

Savory porridge
Ingredients:
-1/2lbs minced pork or lean pork strips
-2 cloves garlic, sliced thinly
-1tsp dried shrimps, pre-soak in water for 5mins to soften
-2 dried scallops, pre-soak in water for 5mins to soften
-2 large dried shitake mushrooms, pre-soak in water to soften, then squeezed to remove water, and sliced to thin slices
-4 cuttlefish balls, sliced then cut into thin strips (can replace with fish ball/fish cake)
-1 cup rice
-water accordingly
-salt and pepper to taste
-celery tips, or leaves, diced into very fine bits- garnish

Directions:
1. In a stock pot, add in 1tbsp oil and at low-medium heat, fry the pork, garlic, dried shrimps, dried scallops, dried mushrooms, cuttlefish slices
2. When fragrant, add in the washed rice so that the rice grains gets imparted with the flavor of the ingredients through the oil and heat
3. Add in water and let the rice grains to slowly cook(simmer) to congee/porridge, stirring it at intervals (Note: it depends how you like your porridge - if you like it thicker and viscous, you do not have to add so much water or otherwise). This will take 15mins or more.
4. Season with salt and white pepper to taste


Through the slow cooking of rice grains in the pot with all the ingredients right from the start, PLUS the stirring of the rice mixture at intervals during simmering, these rice grains have broken up so much and the porridge/congee is so smooth to down. While I know that some congee like this has been cooked so smooth (cannot even see whole grains anymore!) by using a mixture of rice grains (broken grains, pearl grains etc.), the constant stirring method works well for me too. My, do you think I have cooked my porridge/congee smooth, or needs more improvement? :P


One spoonful loaded with pork, mushroom, dried scallops

The technique used in this Savory Congee, or 咸粥 ~ Xian Zhou is new to me especially when cooking porridge/congee is concerned. Usually, I would start cooking porridge by boiling rice grains in water, then add in the ingredients. But this time, I pre-fried the ingredients to expel the aroma and flavor (爆香), then also add in rice grains to mix with these pre-fried ingredients so that the final taste of the porridge/congee is unified, in terms of depths of aroma and savory flavors.

My JOOK!

Tag: porridge, congee, rice, rice porridge

Seafood Mui Fan - Asian risotto - Rice with Seafood and Egg Gravy

Rice with Seafood and Egg Gravy - Mui Fan (New, Easy version)
(adapted from Mui Fan : teczcape - an escape to food)

Ingredients:
-2 rice bowls cooked rice

Gravy:
- medley of frozen seafood (calamari, bay scallops, prawns) , remaining from here; to be thawed before use
- Yu-choy, remaining from here
- canned straw mushrooms, remaining from here
-1/2tsp crushed garlic
-1/2tsp crushed ginger
-1-2tbsp oyster sauce
-1/2cup chicken broth
- drizzle of sesame oil
-1 eggs, whisked light
-pepper and salt to taste
-oil for cooking
-more water, adjust accordingly

Directions:
1.Heat oil, add in garlic, ginger and saute seafood till cooked. Set aside.
2. There will be some seafood "juices" left in the wok/pan. Add in mushrooms, and vegetables, add in oyster sauce and fry briskly.
3.Pour in broth and bring to the boil. Simmer 3mins.
4. Add in the cooked seafood. Season to taste and mix well.
5. After this entire mixture comes to a second simmer, turn off the heat. Add in whisked egg slowly (Note: The heat remaining in the wok/pan of cooked ingredients will cook the egg just to smooth and silky.)
6. Finally, pour the entire gravy on top of the rice. It needs to be intentionally eaten wet!


Tag: seafood, mui fan, risotto, rice

Chicken rice

Chicken Rice
First, the rice:

Made from the same stock used to poach/cook the chicken(below), ginger and scallions were also added to the same stock while poaching the chicken. When cooking the rice with chicken stock, finely minced garlic was added as well. You will get aromatic chicken rice!

Then, comes the chicken:

I would say this is the most patience-testing part in making chicken rice. Refer back here.This method works perfect! Succulent moist juicy chicken. Basically, you should never allow the chicken to come to a boil - Bring a pot of water with ginger and scallions to boil. Then completely immerse the chicken into the pot, turn off heat immediately, cover the pot and leave to stand for about 1 hour(with an interim step at approx. the 30th minute). Since I used chicken drumsticks, I did not have the "cavity" problem as opposed to handling whole chicken. After about 30 minutes, the "water" or rather chicken stock, with the immersed chicken should be re-heated to almost boiling point, then again turn off the heat and left standing for the remaining 30 minutes of that 1 hour.

Of course, some say the MOST AUTHENTIC Hainanese Chicken Rice has to use 文昌鸡 (Wen Chang chicken) - from Wenchang City, Hainan Island. Wenchang is the source from where most overseas Hainanese migrated. Majority of Singapore's Hainanese population has ancestral roots in Wenchang. Maybe that's what made Hainanese chicken rice such a popular and national dish in Singapore.

Not forgetting the chili sauce:

The chicken rice chilli sauce is typically concocted from fresh chilli, garlic, ginger, vinegar, sugar and salt. Sometimes, the Hainanese has grated ginger as an additional condiment as well.

To add variety, color and some refreshing vegetables for my home-style chicken rice:

Broccolini was blanched and drizzled with some oyster sauce, and not forgetting tomatoes!



Though I have completely emptied everything on the plate into my stomach while I am writing this, I felt hungry again after looking at it :O


Don't you think chicken rice is not as unhealthy as it seems?
A wholesome, colorful, tasty meal of delicious aromatic chicken rice with that succulent tender chicken, just a spoonful away :)

Seafood fried rice - spicy sambal style

Sambal Seafood Fried Rice
Ingredients:
-1 pack frozen seafood (prawns, bay scallops, calamari)
-1 cup frozen vegetables, blanched and set aside
-1 clove garlic minced
-1 clove shallot sliced thinly
-1tbsp or more (if you can take the heat!) of sambal belacan (Sambal Belacan is a Malay style sambal. Chili pounded with toasted shrimp paste - belacan). A Malaysian-Chinese version is to fry belacan with chili.
-water/broth

Directions:
1. Heat 1tbsp oil in frying pan, fry the garlic and shallots till fragrant
2. Add in seafood and fry till seafood is cooked (turn "opaque")
2. Add in sambal belacan, and mix well. Continue fry for 1 min
3. Add in vegetables and continue fry for 1 min
4. If too dry, add some water
5. Add in cooked rice and mix well (Or dish out the spicy seafood and cook the fried rice via the rice-cooker method)


Doing without a fried egg this time


Very easy...but first, you have to get your sambal belacan! NOW!

Other rice dishes -
Yam rice
Nasi Lemak
Curry tonkatsu don

What ingredients do you like in your fried rice?

Tag: sambal, fried rice, sambal fried rice, seafood

Abalone Chicken Porridge or Congee

Abalone Chicken Porridge or Congee
Ingredients: chicken (leftover shredded, or wings), dried scallops, abalone cut into slices, rice for cooking porridge

Directions: Boil the chicken with dried scallops, set the chicken aside and keep the chicken stock. Use the chicken stock to boil and cook the rice to porridge (time depends on how you like your porridge). If you like it real gooey, you can cook it for a longer time.



When the rice porridge starts to cook, add in the chicken and the abalone "broth" and continue cooking. That's it, simple right?



Wanna a bowl ? I think I'm cooking this again - the same thing, same dish, using that last (and second) can of abalone. Reason: The photos did not turn out well the last time, so I hope I can prepare this again and take my last (also second) shot at this dish. REAL reason: I'm lazy to think of coming up with anything new. FACT: I just want to eat abalone porridge again! Whose ABS are ALONE ?

Tuna edamame porridge

Tuna Edamame Porridge
Ingredients:
-White rice and red cargo rice (~3:1 ratio)
-some canned tuna (quantity to your liking)
-some frozen edamame (quantity to your liking)
- some wolfberry
-Salt and pepper to taste

Directions: ...(Note: All this happens in the rice cooker)
1. Washed rice grains, add in 2x the amount of water you would usually use when you cook rice.
2. Turn on the rice cooker. The first 5-10 mins will be as "peaceful" as cooking rice.
3. When you hear the lid starting to "make noises" and see some over-bubbling of fluid at the lid when the rice mixture starts to boil, lift up the lid and tilt it slighltly, allowing a small vent for "pressure release" while the rice porridge mixture is boiling in the rice cooker
4. Continue cooking and adjust water amount accordingly, depending if you like soupy rice porridge or thick rice porridge.
5. The last step is to add the canned tuna, wolfberry and edamame, (salt and pepper-option, just for taste) into the rice porridge and mix well.
6. Done! Is that nutritious and simple?

Halibut and asparagus soup

Asparagus & Fish Soup (serves 2)


Ingredients:
-2 fish fillets (I used halibut this time), seasoned with salt and pepper, pan fried; then sliced to smaller pieces. Set aside.
-3-4cups diced onions
-1tbsp pancetta, finely cubed
-~1lb asparagus, woody ends removed
-1tbsp wolfberry (goji berry)
- 3-4 cups chicken broth
- water, adjust accordingly
- dashes black pepper
-1 stalk spring onions, chopped finely (garnish)
-cilantro leaves, chopped finely (garnish)
-1 red chili, sliced finely (garnish)
-1tsp fried shallots (garnish)
-1 cup Jasmine rice (cook as per normal)

Method:
1. Cook rice as per normal
2. Heat oil in heavy pot at low-medium heat and cook the pancetta until the edges begin to color a bit. Scrap it out, leaving the oil behind.
3. Add the asparagus stir fry with the oil, till the asparagus are lightly colored, and cooked to tender (al dente state). Set aside the asparagus.
4. With the remaining oil, stir fry and cook the onions slowly, until they are soft and translucent
5. Then add the stock, and water, dash of pepper and bring to a boil. When boiled, turn down hear and bring to a simmer
6. Add in wolfberries, and add in asparagus and mix well. Cook for 2-3 mins, then turn off heat
7. Top with pre-sauteed fish slices, and garnish with spring onion, red chili, fried shallots
8. Serve with steamed rice.
(Note: If you prefer a rice soup, you could pour the soup over the cooked rice, top with pre-sauteed fish slices, and garnish with spring onion, red chili, fried shallots. I ate it this way)

Asparagus, goji berry, cilantro, green onions, red chili, fried shallots...but cannot see the fish


Now you can see the fish


A spoonful of goodness


Tag: fish, halibut, fish soup, seafood

Wolfberry, goji berry porridge

Wolfberry or Goji Berry Porridge/Congee
Ingredients: Rice grains for cooking rice or porridge - for me I usually mix my white grains with red cargo grains.

How to:
In rice - when the rice is ALMOST cooked (about 5mins to the "Warm" button being automatically lighted up-from "Cook" in the rice cooker), throw in some goji berries. Your finished cooked rice product will have a tint of sweet flavor.
In porridge/congee - like how you would cook rice in the rice cooker, just add MORE water (2x-3x more than you would when cooking rice) depending how "thick" or "watery" you want the porridge to be.

Stir fry rice rolls, chee cheong fun

Stir fry rice rolls, chee cheong fun (serves 2)
Ingredients:
-1 pack ready-made rice rolls, chee cheong fun (already cooked but cold), cut them to bite size
-2tsp dried shrimps, pre-soaked in water
-2tsp dried anchovies, pre-soaked in water
-2tsp preserved turnips (菜脯, aka chai por , in hokkien)- you see it most commonly used in egg with preserved turnips- 菜脯蛋)
-some dark soy sauce (option)
-4 stalks spring onions, cut into 0.5cm lengths for frying and garnish
-1tbsp fried shallots
-1-2 eggs, whisked

Method:
1. Heat oil in frying pan and fry the dried shrimps, anchovies and preserved turnips till aromatic and slightly crisp
2.Add in rice rolls and half the quantity of spring onions, fry and mix well, about 3-5mins
3.Add in whisked egg, then fry and mix well with the rice rolls, about 2mins




4. Garnish with remaining spring onions and fried shallots, and serve warm, as breakfast or lunch. Some preserved green chili will be the best condiment. Yummy!




Related noodles posts:
Teppanyaki style stir fry udon
Wat dan hor - rice noodles with seafood and egg gravy sauce
Beef kway teow - fried rice noodles with beef

Tag: chee cheong fun, rice rolls, stir fry

Yam rice, Taro rice

Yam/Taro Rice (serve 4)
Ingredients:
-2.5 cups rice, washed
-1 piece of medium-sized peeled and cooked yam/taro, diced
-1tbsp dried shrimps, soaked for 5mins, chopped to small pieces
-300gpork belly, seasoned (can be an option)
-salt & pepper to taste
-fried shallots

Marinade/seasoning (for pork); similar to pork belly
-1tsp dark soya sauce
-1/2 tsp oyster sauce
-1tsp cane sugar
-1/2 tsp tomato ketchup
-1/2 tsp white peppercorns
-1 pinch five spice powder (if no five-spice, some all-spice will do)
-1/2 tsp salt
-1tsp chinese cooking wine
-1tsp crushed garlic
(leave marinated pork in fridge for 1hr)

Note: If you want to omit the meat, you could. Just increase the quantity of dried shrimps - add half or one, more tbsp dried shrimps - from 1tbsp to ~2tbsps, to increase the aroma and flavor; and seasoned with pinches of five-spice powder(or allspice) and 1tsp dark soy sauce while frying the yam/dried shrimps mixture.

Method:
1. Cooked rice as per normal in rice cooker
2. Heat some oil in a saucepan
3. Saute dried shrimps until fragrant
4. Add in pork and fry for 8-10mins (if not adding meat, skip this and go to 5.)
5. Toss in yam to fry for about 3-5mins
6. Add in a bit of water, salt and pepper to taste and let yam simmer about 5min. Set aside (if meat not added, season with five-spice powder and soy sauce)
7. When rice is cooked, add in yam mixture, fried shallots and mix it thoroughly
8. Garnish with spring onions/cilantro & more fried shallots before serving

Other posts:
Nasi Lemak
Tom Yum or Tom Yam rice
Cabbage fried rice
Japanese curry rice - tonkatsu curry don
Braised chicken rice

Tag: yam, taro, yam rice

Tom Yum/Tom Yam Fried Rice

Tom Yum/Tom Yam Fried Rice (serves ~4)
Ingredients:
-10 medium-size prawns or shrimps
-0.8lbs long beans, cut into thin slices on the bias
-2 fresh red chilli, sliced thinly
-1 stalk lemongrass, use bottom white part
-1tbsp Tom Yum Paste
- some water
(Optional: eggs, whisked and fried as plain omelette, cut into strips for garnish, frozen corn,
edamame beans, thinly sliced jalopeno peppers for that extra spice)


Method:
1. Cook rice as per normal
2. Heat some oil in frying pan, saute the prawns/shrimps on both sides till cooked. Dish out and set aside


3. Fry all the long beans, red chilli, jalopeno peppers, corn in the same oil, add Tom Yum Paste and some water(adjust according) and fry for 5-8mins


4. Add in the prawns and mix well. Make sure there is some gravy but not too wet since you do not want the rice to be too soggy

5. Add in the mixture into the rice while in the rice cooker. Mix the rice well with the Tom Yum mixture of long beans, chillis, peppers and shrimps

Note: If you have been following my blog posts, you would have noticed that I usually don't fry the rice in the wok/frying pan since I don't have a big enough wok to allow "all ingredients break loose in the wok", and more importantly, I usually don't cook more rice, intentionally for leftovers. Fried rice is typically easier to do with leftover cold rice. I have more "rice -cooker -style fried rice" featured at the bottom of this post. Easy cooking without sacrificing taste. Still yummy!

7. I want to eat now!


Related rice dishes:
Cabbage Fried Rice with Leftover Roasted Pork(Char Siew)
Curry Tonkatsu Don - Japanese Pork Cutlets with Rice and Curry
Braised Chicken Rice


Tag: tom yum, prawns, fried rice, Fusion