You can never beat the simplicity of fried rice. It has a few ingredients egg and frozen peas and uses left over rice from take out or last night’s dinner.
Adapted from Mr. Chow London
- 1/4 cup peas
- 2 1/2 cups steamed or boiled rice
- 1 egg beaten (optional)
- 1 spring onions or chopped onion
- 1 clove garlic (optional)
- 2 tbsp vegetable oil
- 1/4 tsp salt
Stir fry in 1 tbsp oil frozen peas for 1 – 2 minutes, remove from the wok or pan. Add more oil to the wok or pan if necessary and, when hot add the beaten egg to form a thin pancake. As soon as the egg is cooked remove from the pan and chop.
Heat 2 – 3 tablespoons of oil in the wok or pan, when hot stir-fry the white part of the spring onion, garlic, add the cooked rice and stir over a low heat until the rice is uniformly heated through. Add the peas, egg and salt and stir and mix all the ingredients together until piping hot.
I followed this recipe from Rasa Malysia for barbeque pork or char siu. The meat turned out tender, still a little bit fatty and charred.
I had the char siu with the fried rice. The juicy, lightly sweet red pork really was good with the pan-fried rice.
Char siu with packaged spicy ramen, a few spicy pan-fried dumplings and little bit of char siu. This dinner was quick, warming (temperature and spice) and satisfying.