Rice

Luncheon Meat Fried Rice

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Ingredients

• 2 bowls Rice (kept over night in the fridge)
• Some French beans - diced
• 4 slices Luncheon meat
• 1 Egg (add a little salt and beaten)
• Some green and red capsicums (diced) - Optional
• 1 Onion (diced)
• Salt or light soy sauce for taste

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Methods

1. Heat up wok with some oil and lightly fry the French beans and capsicums. When it turn a little soft about 3-4 minutes later, lift up from wok, put aside. Do the same for the diced luncheon meat.
2. Add some oil to wok, sautee the diced onion till fragrant, throw in the fried French beans and capsicums, stir for a while then add in the fried luncheon meat.
3. Add in the rice and quickly stir until all the rice disintegrate from big lumps. Continue to add in oil while you fry… little by little.
4. Sprinkle salt or light soy sauce for taste before you pour in the beaten egg into the rice. Stir well. Served.

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Pineapple Fried Rice

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Ingredients

• 150g Chicken meat (cut into 2cm cubes or thin strips)
• 11/2 cup Rice (pre-cooked the day before and put in the fridge)
• 1 cup mixed vege (carrot, corn and peas) or other beans of your choice
• 1 Onion (cut thin strips) - optional
• 1/2 can Pineapple cubes or you can use fresh pineapple
• 2 eggs (beaten)
• Light soy sauce
• Corn flour
• Pepper

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Methods

1. Marinate the chicken cubes with some corn flour, pepper and light soy sauce.
2. Heat up wok with about 2tbsp oil, stir fry the mixed vege until soft or lightly brown, lift up.
3. Add another tbsp of oil and saute the onion strips till light brown, throw back the cooked mixed vege in and continue to stir.
4. Open up the the mixture above and leave a hole in the middle of the wok, stir fry the chicken cubes till 80% cooked. Then stir in the rest of the vege.
5. Pour in the cooked rice and stir till all are well mixed. Add in light soy sauce and stir till mixed well. Beat in the eggs and continue to stir. Add another tbsp of oil if needed.
6. Add in the pineapple cubes and stir till well mixed before serving.
7. Garnish with egg omelette strips.

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Spiced Pork Fried Rice

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Ingredients

• 1 can Spiced pork
• 1.5 Cups of Rice (pre-cooked and kept overnight in the fridge)
• 6 strands Long beans or 12 strands French beans
• 1/2 Cup Carrot cubes
• 1 Bombay onion
• 2 Eggs
• Light soy sauce and pepper for taste

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Methods

1. Heat up wok with some oil and lightly fry the longbeans or French beans till 70% soft. Lift up and put aside.
2. Lightly fry the carrot cubes till soften, lift up.
3. Add a little oil to the wok and saute the Bombay onion strips till light golden brown.
4. Add in the cooked longbeans or French beans and continue to stir before add in the rice.
5. When all are well mixed, add in the beaten eggs and stir continously until mixed before pouring in the entire can of spiced pork.
6. Stir till all are well mixed, add in light soy sauce and pepper (depending on individual preferrence)

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Anchovies Fried Rice

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Ingredients

• 3 cups Cooked rice (best if kept in the fridge over night)
• 40-50g Anchovies
• 1 Onion (sliced thinly)
• 2 Chili padi (chopped)
• Carrot (cut to strips)
• 1 Egg (beaten)
• 1/2 tsp Dark soy sauce
• 1 tsp Light soy sauce
• Pepper for taste

Garnishing:

• 1 Egg - Beat and fried into ommelet then cut into thin strips
• Carrot - Sliced and boil
• Brocolli - Boil

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Methods

1. Heat up wok with 2 tbsp oil and fry the anchovies until turned light golden brown and lift up.
2. Use the remaining oil in the wok and sauteed onion till soft and add in carrot strips and chopped chilies, continue to stir.
3. Mash up the rice before pouring it into the wok and fry together with the onion and chillies. Add in dark soy sauce and light soy sauce while continue to stir.
4. Beat egg and pour in slowly while continue to stir until all are well mixed.
5. Add in the fried anchovies, stir and lift up from wok.

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Tips: Keep adding cooking oil little by little while frying and not pouring so much oil at one go as the rice will absorb the oil very quickly and make the rice too oily when you are done.