It’s another week that I eat alone. Not every night of course. But a girl still needs to feed herself while partner’s away. I decided to make fried rice using the leftovers from Saturday’s steamboat. I have chrysanthemum leaves, white cabbage, spring onions, garlic, chillies and eggs. Fried rice for me is comfort food. I guess it was one of the dishes that my dad would cook for me when I was younger. Actually, my dad can only cook fried rice but he does it very well.
This is in no way a replica of his fried rice. He uses corn beef, loads of chill and dark sauce. And this is a vegetarian version. Next time people!
- White cabbage
- Green bean
- 2 cups of white cooked rice
- Spring onions
- Fresh chillies
- brown mushrooms
- 3 eggs
- 21/2tbsp of light soy sauce
- 1tbsp of mirin
- 3tsp of vegetable oil
- Spring onions
- Salt and white pepper
- Heat the wok with vegetable oil. Stir in the garlic, chillies and white part of spring onions. Gently stir them around for a few seconds or until garlic is just very slightly brown
- Put it aside in the wok. Crack 3 eggs into the center of the wok. Use the spatula and scramble the eggs lightly. Turn down the heat slightly. Move the slightly cooked eggs inwards and allow the liquid to flow outwards. Move it to one side of the wok and allow it to continue cooking
- Chuck in the vegetables and mushrooms. Add half the soy sauce and mirin and stir fry. Flip the egg on the other side to cook
- Add the rice and the remaining seasoning. Season and adjust seasoning
- Sprinkle some green spring onions and topped with my favourite chilli bean sauce
Fried rice and noodles is such a good way to use up leftovers. Not forgetting economical! I had this for dinner and then packed it lunch the next day. This is so simple, quick and you just need to add whatever you feel like adding.
Do you pack lunch to work?