Thursday, April 13, 2017

A plate for me

It was the week before we went back to Kapit. The school has begun after a week of holiday.

Since only me at home in the morning, I prepared my own breakfast. Something special for myself. *wink*

There was some leftover rice and enough for a plate of fried rice for me. With further digging, I had a small slice of char siew. Ok, immediately char siew fried rice came into my mind.

Nothing hard in preparing and frying. I don't like to trouble myself too much just to cook for one.

Overnight white rice
Sliced char siew
A stalk of siaw pak chay, sliced
Chopped garlic
Chopped shallot
1 egg, beaten
Light soy sauce to taste
Salt and pepper to taste

1. Add about 4 tbsp oil in a heated wok. Saute garlic and shallot when oil is hot.
2. Once fragrant, toss in the beaten egg. Stir to scramble it. Then add char siew. Cook for a minute or so.
3. Add in the vegetable. Saute till soft before add in the rice. Continue to stir to break the rice and mix the ingredients well.
4. Add light soy sauce, salt and pepper to taste. Mix well before dish out.


suituapui said...

Wahhhhh!!! So many ingredients. Added char siew will surely help enhance to taste, very nice. Hmmm...the plate!!! <3 <3 <3

Phong Hong said...

That was a very good breakfast!

Shirley Tay said...

Yummy! I'm a huge fan of fried rice, dear! xoxo

mun said...

you are diligent to cook your own breakfast. washing the wok after frying rice takes effort.

Somewhere in Singapore said...

Thumb up to the fried rice...

reana claire said...

I like chow farn with char siew.. I can imagine how tasty your fried rice is.. so much ingredients... yummmmmy!!

lina said...

Wah! Enjoy!

Merryn said...

That was a very good looking fried rice. I'm sure it tasted even better. You so rajin to fry rice for yourself. If I am eating alone, you'd see me drinking milo and makan roti with banana :D

Sharon D said...

With Char Siew, this fried rice is an A+ ..for me, at least! ^.^

anzerinchee アンゼリン said...

Easily fried a bowl of rice is fantastic.