GINGER AND EGG FRIED RICE

Ginger and Egg Fried for MCO lunch.  Friends, all talking about food, food and food.  Third phase of MCO and all are running out of ideas on what to cook for the family.  Instead of stressing myself out, I will look for simple dishes with minimum number of ingredients and its availability.  During MCO, I would not go marketing daily. Best to stay home, stay safe.

I have posted a fried rice with ginger recipe here.  It is one of my favourite fried rice but this recipe needs more ingredients.  So I sourced for an alternative, simpler recipe.

This is it.  Simple yet tasty, aromatic, most important can fill the hungry stomach.

Ingredients

[serves 2-3]

3 bowls cooked rice [preferably overnight rice]

2-3 inch piece ginger [used good quality ginger if possible]

3 eggs - lightly beaten

Seasoning

salt to taste

dash of msg

 

1. Grated ginger and squeeze out the ginger.  You can choose not to, it is alright.
2. Heat up a non-stick wok, add in the rice.  Toss the rice until light.
3. Add in 2 tablespoon of oil, eggs and seasoning to taste.  Continue to stir fry the rice over medium heat until eggs are cooked and rice is light. 
4. Drizzle in the ginger juice.  Continue to fry until rice is light.
5. Dish up to serve.

VEGETARIAN FRIED RICE WITH CAI CHOY

This is a vegetarian fried rice with Sichuan Vegetables 'Zai Choy' and other ingredients [carrots, cucumber or zucchini, fresh Ernygii mushrooms]. 

When I first came across this recipe [I think from you-tube video], I was quite skeptical that this could be a tasty fried rice. Out of curiosity, I went ahead to try.  It surprises me, turns out to be nice with a mix of savoury and sweet taste.  Crunchy diced zucchini and Sichuan vegetables, sweetness from the fresh mushrooms and fragrance of the ginger and sesame seed oil could be reason for this tasty fried rice.

Ingredients

[serves 2]

3 bowls cooked white rice [left overnight]

100 gm carrots - peeled and cut small cubes

100 gm Sichuan vegetable [zai choy] - cut small cubes and rinsed several times [do not soak]

100 gm zucchini - cut small cubes

2 stems Ernygii mushrooms - cut small cubes

1 tbsp chopped ginger

2 tbsp cooking oil

Seasoning

1 tsp mushroom stock granules

1/4 tsp pepper

1/2 tsp salt

2 tsp sesame seed oil

some dark soy sauce [optional]

1. Dry fry fresh mushrooms in a non stick wok until aromatic.  Add in cooking oil together with ginger.  Stir fry until aromatic.
2. Add in Sichuan vegetables and carrots.  Stir fry to mix well.
3. Add in the rice,  stir fry over medium heat to mix well all the ingredients.  Then add in seasoning [except sesame oil].  Taste to fine tune the seasoning.  
4. Lastly add in the zucchini, continue to fry until the rice grains are light.  Drizzle in sesame seed oil before dishing up to serve.
5. Garnish with some chopped coriander leaves or Chinese celery [kin chye].  Serve with cut chillies for extra 'oomph'.

INDIAN FRIED RICE

 I had this fried rice recipe for a long while but wasn’t able to prepare it as I couldn’t find a small portion of Garam Masala that is needed to fry the rice.

Finally, bought a small portion from Mydin Store and here it is the Indian Fried Rice cooked to savour over the weekend.  It is a very tasty fried rice, aromatic but not too spicy.  I believe, the combination of ingredients can be according to own preference as the seasoning used is just salt, msg and pepper.

This recipe is from Chef Amy Beh’s cook show organized by Ajino-moto Malaysia sometime in 2004.
I wouldn’t mind having the fried rice again as it is really nice.  Do give this a try if you love Fried Rice.

Ingredients

3-4 cups cooked cooled rice

3-4 tbsp cooking oil

1 tbsp each chopped ginger and garlic

3 long beans – diced

1 /2 red carrot – diced

50 gm prawns – diced

50 gm chicken fillet – diced

½ tsp garam masala

2 tbsp chilli powder

Seasoning

½ tsp salt

¼ tsp each msg and pepper

1. Heat oil in a non-stick wok, sauté chopped ginger/garlic until aromatic.  Add in prawns and chicken, fry until cooked and add in garam masala and chilli powder.  Stir to mix well.
2. Add in green beans and carrots.  Stir to mix.
3. Put in rice and toss well to combine, followed by seasoning over low heat.
4. Toss and stir well all the ingredients until heated through.
5. Dish up to serve immediately with some sliced zucchini.
   
   
   
   
   
   
    

Click here for other Fried Rice Recipe

SPICY FRIED RICE

 This is a fragrant, tasty fried rice recipe from Yum Yum Magazine Issue No. 72.  I have tried this recipe several times and find it good but have not shared it here.

The fried rice is aromatic, taste spicy with a slight sourish flavour.  Overall an appetising fried rice suitable for all.  Chicken is the main ingredient apart from rice and the seasoning.  You can substitute other ingredients or add Chinese Sausages [Lap Cheong].

Recipe adapted from Yum Yum Magazine Issue No. 72 [my selected cookbook for August Cookbook Countdown Event#8]

Ingredients

[serves 2]

3-4 bowls cooked rice

150 gm chicken breast - diced [marinate with 1/4 tsp salt, dash of pepper and sesame oil]

2 eggs 

1 Chinese Lap Cheong - sliced [optional]

1 tomato - diced

3 tbsp oil or lard

1 stalk spring onions - chopped

Seasoning [combined]

3 tbsp tomato sauce

2 tsp curry powder

1 tsp salt

1. Heat oil in wok, saute marinated chicken and lap cheong until cooked.  Dish up.
2. Add eggs to fry until almost set, add in rice, tomato and seasoning.  Stir and toss to mix well, then add in chicken and lap cheong.
3. Stir fry over high heat until rice is fluffy and well mixed.
4. Lastly add in some spring onions.  Dish up to serve.
   
   
   
   
   
   

Click here for other Fried Rice Recipe

This post is linked to Cookbook Countdown #8 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

FRIED RICE ALA YANG CHOW

After all the Chinese New Year goodies for many, many meals, it is time for something simple yet as appetising. This is a Chinese style fried rice using fried rice mix. It is an easy fried rice recipe like the others and as tasty and delicious as usual.

It is very versatile fried rice where you can substitute most of the ingredients like lap cheong with char siew, mixed frozen vegetables with carrots, canned green peas and green peas or French beans, button mushrooms with dried mushrooms etc.

Ingredients

[serves 2]

3 cups cooked cooled rice [from about 1 cup uncooked rice]

2 eggs – mix with dash of pepper

2-3 tbsp oil

50 gm prawns – diced

1 Chinese sausage [Lap Cheong] - diced

4 tbsp frozen peas

½ carrot – peeled and diced

1 piece 5 spice flavoured firm beancurd – cubed

2 dried mushrooms – soaked and diced

Seasoning 

1 tbsp each light soy sauce and oyster sauce

Dash of pepper

½ sachet Seri Aji Ala Yang Chow [Chinese Fried Rice Mix]

1 tsp sesame oil

Garnishing – some chopped spring onions and sambal belacan

1. Heat wok with oil, fry beancurd until lightly brown, add sausage, dried mushrooms, prawns and carrots. Fry until cooked.  Push aside, pour in the eggs and scramble lightly.
2. Add in rice and stir constantly until fragrant to combine well.
3. Add in seasoning, sesame seed oil and frozen peas, toss over high heat until well combined and rice is light.
4. Dish up to serve with sambal belacan and garnish with spring onions.
   
   
   
   
   

Tips – for best results in frying rice, use cooked rice that is cooled or preferably kept overnight and always stir ingredients well after each addition over medium to high heat.

Click here for other Fried Rice Recipe

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids