Stir fried rice "Chahan" (Brunch on 30 Aug)

Returned from Scotland and need some light brunch to recover our stomach from too much red meat.What we had in our kitchen was frozen rice, frozen pork belly, spring onions and some eggs. They were the very ingredients of stir-fried rice, "Chahan"!!

Ingredients

2 eggs

100g sliced pork belly or bacon

2 spring onions

2 bowls of cooked rice

2 tablespoons of vegetable oil

1 tablespoon of sesame oil

salt and peper

Directions

1. Chop spring onion and pork into small pieces. Beat eggs in a small bowl. If the rice is frozen, put it into microwave for 2 mins
2. Heat up a large frying pan at high temperature, spread 1 tablespoon of vegetable oil and pour the egg. Stir the egg as frequently as possible to make dry-scrambled egg. Once it is done, store the fried egg into a bowl to empty the pan

 

2. spread the rest of vegetable oil and stir fry the pork and rice till for 5-6 mins

3. Add spring onion, fried egg, soy sauce, sesame oil, salt and pepper, stir well and serve.

I also made ginger soup. 

Directions

Boil water (400cc), put chopped spring onion and grated ginger (2 teaspoons), add salt, black pepper, fish sauce, vinegar and thicken the soup with cornflour (1 tablespoon) dissolved in two tablespoons of water. Add a beaten egg in the end.

Chahan (stir fried rice) is a very common dish in Japanese family dinning. In the film Tampopo, this is well described.  

Total time to prepare: 15 mins

Total cost: 30p for eggs and spring onion

Stir-fried cabbage with pork, moist chicken breast with sesame sauce (Dinner on 25 Aug) 

Moist chicken breast with sesame sauce was introduced before. This was very yummy!!

Cabbage stir fry is the one to consume cabbage remained in the fridge at once. 

This is healthy, economical and tasty!

Ingredients

Cabbage (cut into small bite sized)

Spring onion (sliced)

mushroom (sliced)

carrot (sliced in thin stripe)

Sugar peas

Pork belly (thin sliced and cut into small bite sized) or bacon

Vegetable oil

<Seasoning>

1/2 tablespoon of soy sauce

1 teaspoon of sesame oil

1 teaspoon of grated ginger

1/2 teaspoon of salt

1/2 teaspoon of oyster sauce

1 teaspoon of chicken born stock (if not, 1/2 cube of chicken stock)

1 tablespoon of corn flour

250cc of cold water

Directions

1. Boil water in a large frying pan and add 1 teaspoon of vegetable oil. Put all veggies and cook for 1mins. Drain the water through a net. By boiling veggies briefly before frying, they get tender and minimise the time for frying. This process helps to sustain the flavour and moisture of stir-fried veggies

2. Heat up the frying pan at high temperature and spread vegetable oil. Cook pork until to half done, then add the semi-boiled veggies and keep frying for 2 mins

3. Add the seasoning and stir all well till they get thick and rich for 1 mins.

Time to prepare: 45 mins (20 mins for Cabbage stir fry)
Total cost: 3 pounds 1 for chicken breast, 2 for the rest of veggies