The bane of cooking for one.Ã‚Â I have to do that for lunch if I do not want to eat kids’ foods.Ã‚Â The easiest thing to do is to fry rice.Ã‚Â Therefore, I always cook extra rice for dinner and keep them in the fridge in an airtight container.
This is my sambal sotongÃ‚Â fried rice.Ã‚Â I used the canned sambal sotong, slice them into thin rings andÃ‚Â fried the rice with its gravy.Ã‚Â Add an egg.Ã‚Â Put them on a bed of butterhead lettuce.Ã‚Â One meal on its own.Ã‚Â The order is heat oil, add some garlic and onions if you are not too lazy to cut them up, put in the canned sotong and some gravy, put in rice, fry and open up a space in the wok and knock in an egg.
It has been raining these few days and it is very cold.Ã‚Â So, I fancy some hot, spicy rice.Ã‚Â So, what I did today was to heat some oil, add in some ikan bilis and dried shrimps and fry them till fragrant and crispy.Ã‚Â Put in rice and a big, dollop of sambal belacan which I bought from the supermarket.Ã‚Â Fry them.Ã‚Â Then, fry an egg separately.
Eat that with a mug of kopi-o kau.Ã‚Â Best thing in the world.Ã‚Â Next mission is to attack that bottle of tomyam sauce to make fried rice.
Frankly, any idiot can fry a decent fried rice because it is basically is ‘mixing rice in the wok’ action.Ã‚Â Just don’t overdo the rice by adding too many fancy stuffs which tastes clash.Ã‚Â I fry rice for my toddler very often.Ã‚Â Just one handful of rice, one egg and a few dashes of Maggi seasoning and some drops of soya sauce.