Colourful butter fried rice with Kombu Miso Soup

Recipe:

Colourful butter fried rice -
2 bunch xiau bai chai (finely chopped)
1/2 carrot (finely chopped)
1 small organic red tomato
2 cloves garlic (minced)
2 shallot (sliced)
1/2 chilli (finely sliced)
2 organic spring onion (roughly cut into 1 inch length)
2 knob unsalted butter
1 Tbsp shredded cheddar cheese
1 duck egg (lightly beaten)
2/3 cup basmathi rice (cooked and cooled)

(1) Heat up some vco on a cooking pan. Saute garlic, shallot and chilli till fragrant.

(2) Melt 1 knob of butter. Add in carrot and stir fry. Add in tomato and stir fry. Add in vegetables and  stir-fry.

(3) Make a well in the middle. Pour in duck egg batter and swirl the pan around lightly. Let it stand to cook for 2-3 minutes. Once bubbles form or it starts to harden, flip over and let it cook (it should still look soft once done - just like scramble egg). Roughly use the frying ladle to cut the egg apart or into smaller pieces.

(4) Pour in rice, mix and stir-fry. Melt second knob of butter on the rice and mix well. Once done. Add in spring onion and mix well. Once done, dish out and serve immediately.

Made 1 large adult serving


Kombu Miso Soup -
1 slice kombu measured 1 inch x 4 inch (soak into water for 15 minutes, it would churn into 4 inch x 4 inch organic kombu) - cut into square pieces once soften
3 cob corn (i used cob that the kernels removed previously just to some sweet taste)
3 pieces organic fried tofu (sliced)
1 Tbsp organic miso

(1) Using a saucepan, bring some water to boil. Add in corn cob and let it boil for 15 minutes, Once done, off fire.

(2) Add in presoaked kombu and tofu. Add in miso paste and mix well. Cover the lid. Let it stand for 5 minutes. Serve immediately.