Easy spinach fried rice

Recipe:
1/2 cup pearl rice (cooked and cooled)
1.5 cup chopped organic spinach
1/2 celery (diced)
2 cloves garlic (minced)
2 shallots (thinly sliced)
2 kampung egg (beaten, add 1 tsp sesame oil and dash of organic pepper powder)


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

(2) Add celery and stir fry shortly. Add spinach and saute shortly.

(3) Put ingredients to one side and pour in beaten egg. Once is half cooked, pour in rice onto the egg. Flip the egg with the rice and stir fry with the other ingredients.

(4) Once all ingredients soften (not overcooked), dish out and serve immediately.

Ginger Fried Rice

Recipe (made 1 adult portion):
1/3 cup pearl rice - i added 1 slice ginger to steam cook (cooked and cooled)
2 cloves garlic (minced)
1/4 cup finely chopped ginger
1 kampung egg (beaten)
2 long beans (finely cut)
1/4 cup shredded carrot and cabbage
1/2 Tbsp sesame oil
2 Tbsp liquid (i used homemade almond milk)

(1) Heat up some vco on a cooking pan. Add in garlic and ginger and saute till fragrant and slightly brown.

(2) Add in long beans and stir fry till soft but still crunchy.

(3) Scrape the ingredients to one side and pour in beaten egg, roughly swirl the pan to evenly distribute the egg and flip once it is half-cook. Roughly break the cooked egg and mix with the rest of the ingredients.

(4) Pour in cooked rice, and add sesame oil on top and stir fry with the ingredients. Add in shredded carrot and cabbage and stir fry till all mixed. If is too dry, add some liquid, 1 Tbsp at a time. Once done, dish out and serve accordingly. (We serve along steamed chicken - not in picture)

Result: This is very yummy for toddler, it has no saltiness or sweetness thus the flavour is mostly enhanced by the ginger and other ingredients used naturally - suitable for my 19th month old toddler. It is a very good way to introduce ginger too.

Miso fried rice

[23.03.2015]
Recipe:
1/2 cup pearl rice (steamed, cooled at room temperature)
some chopped carrots
some chopped egg plants
some chopped french beans
2 free-range eggs (beaten and mix in 1 tsp sesame oil)
2 Tbsp shredded old ginger
2 cloves garlic (minced)
2 Tbsp organic miso paste (diluted with 5 Tbsp of water)

(1) Heat up some vco on a cooking pan. Saute garlic and ginger till fragrant and brown.

(2) Add in carrot and stir fry. Add in egg plant and stir fry. Add in french bean and stir fry. Add some miso paste and mix well.

(3) Once the ingredients slightly softer, scrape the ingredients to the side and pour in beaten egg from the middle. Once the egg looks half cooked, pour in cooked rice and mix well.

(3) Stir fry for a while, lower the heat and stir fry, add in miso paste a little at a time. Once done, dish out and serve immediately.

Fried rice with roasted thyme chicken

Recipe:

Roasted thyme chicken -
1 big piece antibiotic free chicken breast (sliced)
1 tsp dried thyme flake
1 Tbsp lemon juice
1 tsp organic corn flour

(1) Marinate whole chicken breast with lemon juice, flour and thyme for 1 hour.

(2) Bake in preheated oven at 180c for 20-25 minutes. Once done, dish out and let stand to cool slightly.

(3) Take few slices and diced into small pieces to prepare fried rice. Keep the balance to serve with the fried rice.

Spinach cinnamon fried rice -

Step 1 : To prepare cinnamon rice

(1) Put 1 cup of white rice with 1.5 filtered water (diluted with 1 tsp ground cinnamon) in rice cooker pot.

(2) Set to normal cooking mode and let it cook till done. Once done, let it cool at room temperature before use.

Step 2 : To prepare fried rice -
Cooked rice from Step 1
2 cup purple spinach leaves (chopped)
1 cloves garlic (minced)
1 shallot (sliced)
1 Tbsp anchovies (presoaked, rinsed)
1/2 cup diced roasted thyme chicken prepared as above

(1) Heat up some vco on a cooking pan. Saute garlic and shallot till fragrant. Add in anchovies and stir fry till crispy.

(2) Add in spinach and stir fry shortly.

(3) Pour in rice and mix well.

(4) Add in diced chicken and stir fry shortly. Once done, dish out onto a serving plate and top with the balance of thyme chicken prepared. Add some shredded cheddar cheese for extra flavour.

Fried garlic egg rice and baked chicken drumstick

[21.02.2015]
Lunch for the 17M 9D lo and us: fried garlic egg rice and baked chicken drumstick.

Ingredients for fried rice:
1 cup cooked basmathi rice
2 knobs unsalted butter
2 bunches spring onion
10 cloves garlic
3 kampung egg
1/2 cup arrowroot slices

Baked chicken drumstick -
Marinated with lemon juice, thyme and garam masala for 30 minutes. Bake at 170c for 10 minutes and 150c for 15 minutes. Dish out 10 minutes later.

Butter and Egg Fried Rice

[09.02.2015]

Lunch for the 16M+ lo: butter and egg fried rice

Recipe:
1/2 cup basmathi rice (cooked and cooled)
2 cloves garlic (minced)
2 kampung eggs (lightly beaten)
3 knob butter (soften)
1.5 cup chopped amaranth
1 tomato (diced)
handful of chopped mint leaves

(1) Heat up butter. Saute garlic.

(2) Add in amaranth, mint leaves and tomato and stir-fry shortly - about 2 minutes.

(3) Scrape ingredients to one side and pour in egg batter. Once it is half-cooked, roughly stir using frying ladle and add in rice.

(4) Stir-fry and mix well. Once done, dish out and serve accordingly.

Made 1 adult serving

Butter fried rice

I missed cooking butter fried rice, as we significantly reduced on grain. I basically steamed the white basmathi rice right before making the fried rice. However, i added a little too much water thus it was a little moisture after cooked. Nevertheless, the 16M 17D lo enjoyed eating it very much, i guess she was too hungry to reject at that time.

Recipe:
1/2 cup basmathi rice (cooked and cooled)
2 knob butter (soften)
2 clove garlic (minced)
1 cup pea shoots (chopped)
1/8 cup tempeh (cut into square thin slices, pre-steamed to soften it)
2 duck egg (mix in 2-4 Tbsp homemade flaxseed milk (here), and lightly stir)

(1) Heat up some butter on a cooking pan. Saute tempeh till brown on both sides.

(2) Add in garlic and stir-fry. Add in green peas and stir-fry.

(3) Add in pea shoots and stir-fry shortly. Scrape the ingredients to one side and pour in egg batter, pan fried till cooked and roughly mash in using cooking ladle.

(4) Pour in cooked rice and add another knob of butter. Mix well. Once done, dish out and serve immediately.

Made 1.5 adult serving

Egg and long bean fried rice, job's tears white fungus soup

< 16M 6D >

Recipe:
Egg and long bean fried rice -
1/2 cup basmathi rice (cooked and cooled)
1 free range egg (lightly beaten)
2 cloves garlic (minced)
2 shallot (sliced)
2 long bean (thinly cut)
1 small portion egg plant (diced)
4 stalk chives (chopped)
2 cube vegetable puree (melted)

(1) Heat up some oil on a frying pan. Saute garlic and shallot till fragrant.

(2) Add in long bean and stir fry. Add in egg plant and stir fry.

(3) Scrape ingredients to one side and pour in beaten egg. Pan fried till amost cooked. Roughly break the egg using ladle and mix with other ingredients.

(4) Pour in cooked rice and add in vegetables puree. Stir fry and mix well.

(5) Once done, off fire and toss in chopped chives.

Made 1 adult serving

Job's tears white fungus soup
1/2 cup job's tears (soaked overnight)
1 cup white fungus (cut into smaller pieces)
4 small organic shitake mushroom
5 red dates (deseeded)
1 honey date

(1) Bring some water to boil in a sauce pan. Add in job's tears and let it boil in medium high temperature for 30 minutes or till almost soft.

(2) Add in the rest of the ingredients and continue to boil in medium temperature for 1 hour.

(3) Put to lower temperature and cook for another 30 minutes. Add some water necessarily.

Fried quinoa rice with vegetables

I have remaining 1/2 cup cooked basmathi rice from yesterday thus i added with the quinoa to make fried quinoa rice.

[16.01.2015]

Recipe:
1/2 cup cooked basmathi rice
1/2 cup organic tri-colour quinoa - this is measured before cooked
(Presoaked for 6 hours before use)
2 cloves garlic (minced)
1/2 yellow onion (chopped)
1/3 organic red bell pepper (chopped)
2 cup pea shoots - da dou miau (chopped)
1 Tbsp pineapple puree
2-3 Tbsp homemade soup stock
2 free range egg (lightly beaten)

(1) Cook quinoa in a rice cooker using brown rice mode. Once done, let stand to cool at room temperature. Mix with cooked basmathi rice and set aside.

(2) Heat up some vco on a cooking pan. Saute garlic and onion till fragrant.

(3) Add in red bell pepper and stir fry for 2 minutes. Scrape the ingredients aside and pour in beaten egg. Once it is set, flip over and fry till it is like scrambled egg consistency. Add some soup stock if is too dry.

(4) Mix along with other ingredients. Add in pea shoots and stir fry for 2 minutes. Add some soup stock if is too dry.

(5) Add in quinoa rice, stir and mix well. Once done, dish out and serve immediately.

Made 2 adults serving

Pineapple Fried Rice and Carrot Chicken Soup

Recipe:

PINEAPPLE FRIED RICE

4 cloves garlic (minced)
1/2 red onion (sliced)
1 knob ginger (minced)
10 curry leaves
1 red chilli (sliced and deseeded)

Sauce:
2 Tbsp pineapple puree
3 organic cherry tomato (chopped)
1 Tbsp curry powder + 1/4 tsp garam masala
(diluted with few Tbsp of filtered water)

Main Ingredients -
1 cup pineapple (cubed)
1/3 organic red sweet bell pepper (sliced)
2 kampung egg (lightly beaten)
2/3 cup frozen green peas
1 cup basmathi rice (cooked with 1/2 cup fresh coconut milk and 1 cup filtered water)

Garnishing -
some chopped organic spring onion

(1) Heat up some vco on a cooking pan. Saute onion till fragrant and slightly brown. Add in garlic and stir fry. Add in ginger and stir fry. Add in curry leaves and chilli and stir fry.

(2) Put the ingredients to one side and pour in beaten egg and pan fry. Cook the egg till it is similar to scrambled egg. Mix together with the rest of the ingredients and stir fry.

(3) Pour in pineapple puree and chopped tomato and stir fry. Add in half the amount of diluted curry powder mixture and mix well.

(4) Pour in cooked rice and stir fry. Let the rice absorb the moisture from the ingredients a little while. Try to scope the rice from bottom and flip over instead rather than mixing the rice too much (to avoid the rice turn soggy).

(5) Add in red pepper and green peas and lastly pineapply and raisin and stir fry. Add in the remaining diluted curry powder mixture if necessary and mix well.

(6) Once done, add some chopped spring onion as garnishing.

Made 2.5 adult serving.

Results : The fried rice is delicious and refreshing with the combination of pineapple and curry taste.


CARROT CHICKEN SOUP

1 organic carrot (cut into chunk)
1 bunch organic parsley leave
1 large piece chicken carcass (blanched for 5-10 minutes)

(1) Heat up some water in a slow cooker pot.

(2) Add in all the ingredients, chicken last and let it cook for 6 hours.

Results : I got the idea of making this soup, as i want a simpler but parsley-like taste soup to go with the pineapple fried rice. It is a very good combination with the flavour fried rice indeed.

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.

Quail egg vegetables fried rice

Recipe;
1 cup rice (cooked and cooled)
4 quail eggs
1/2 cup watercress soup stock
2 clove garlic (minced)
2 shallots (sliced)
1 organic tomato (cubed)
1/2 aubergine (cubed)
1/2 red chilli (deseeded and cut into long strips)
handful of baby spinach (stalks and leaves separated)
2 cube shredded cheddar cheese
1 knob butter
1 Tbsp vco

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

(2) Add in red chilli and stir fry. Add in aubergine and stir fry. Add in tomato to add more moisture to the ingredients.

(3) Add in spinach stalks and stir fry, followed by spinach leaves. Pour in some soup stock and allow some moisture to the ingredients.

(4) Add in rice, fry and mix well. Add the butter and coat the rice with more butter especially. Stir fry and add the remaining soup stock if too dry.

(5) Once it starts to dry up, make a well from the middle. Crack all the quail eggs on a bowl carefully and make sure there is no shells residue. Pour the eggs from the middle in the cooking pan, stir and let cook till it is half harden. Flip the fried egg around and separate it lightly. Start to stir and mix with the rice and other ingredients.

(5) Once done, off fire. Add in shredded cheese and stir to mix well. Serve immediately.

Made 1 adult serving.

Results : This is one of the tastiest fried rice i ever made. It is a must keep recipe for me. I find that adding chilli makes the dish extra flavourful and it is much healthier compared with adding seasoning. It is also a good way of introducing mild spicy food to baby.

Shrimp fried rice

[21.12.2014]
Recipe:
1/2 cup rice (cooked and cooled)
1/2 small brinjal (cubed)
1/4 yellow pepper (cubed)
1 Tbsp shrimp (presoaked and rinse to reduce saltiness)
2-3 stalks mustard leaves (chopped)
2 cloves garlic (minced)
2 shallots (sliced)
1/2 cup beetroot soup stock

(1) Heat up some oil on a frying pan. Saute garlic and shallot till fragrant.

(2) Add in shrimp and stir fry till fragrant. Add in the rest of the ingredients and stir fry till soft.

(3) Add in soup stock and bring to simmer for a while. Pour in cooked rice, stir fry and mix well. Once done, off fire and serve immediately.

Made 1 adult portion.

Pesto sauce fried rice

[15M 5D]

Recipe:
2/3 cup rice (cooked and cooled)
handful of green peas
handful of petai
1 piece fried tofu (cubed)
1/3 cup homemade pesto sauce
2 cloves garlic (minced)
2 shallots (sliced)
1 egg (beat in last after add in the rice)
some chopped spring onions for garnishing

Vegetables fried rice with mozzarella cheese

Recipe:
2/3 cup cooked rice (cooled at room temperature)
2 cloves garlic (minced)
1 shallot (sliced)
1/2 dwaft bittergourd (sliced)
5-6 stalks french bean (thinly cut)
1/2 purple carrot (thinly sliced)
handful of shimeji mushroom
2 Tbsp shredded mozarella cheese
Few Tbsp homemade beetroot soupstock

(1) Heat up some oil on a cooking pan, saute garlic and shallots till fragrant.

(2) Add in carrot, french bean and stir fry. Add in bittergourd and continue to stir fry. Add in some soupstock and let it comes to a little moisture.

(3) Pour in rice and shimeiji mushroom. Stir fry till all ingredients mix well.

(4) Once cook, toss the fried rice into rice cooker. Top with some mozzarella cheese and set to keep warm mode till meal time.

Note: The cheese melted its way through nicely and is a simple meal to be consumed any time by keeping them in rice cooker.

Pumpkin fried rice

Recipe:

1 small piece pumpkin (cubed)
1 small piece yellow sweet potatoes (cubed and steamed)
handful of shimeiji mushroom
1 egg (beaten and pan fried)
2 cloves garlic (minced)
1 shallots (sliced)
2 stalks japanese mustard leaves (chopped)

Avocado Fried Rice

Recipe:
1/2 cup rice (cooked and cooled)
2 Tbsp unsalted butter
3 cloves garlic (minced)
2 shallots (sliced)
1 bowl broad beans (soaked and removed skins)
2 eggs (beaten and added 1 tsp vco)
1 Tbsp homemade tomato paste
1/2 avocado (sliced)

(1) Pan fried beaten eggs till just cooked and set aside.

(2) Heat up some butter, saute garlic and shallots till fragrant. Add in broad beans and saute a little while.

(3) Pour in cooked rice and fry together. Add the remaining butter to coat the rice with it. Add tomato sauce and mix well.

(4) Add in fried eggs earlier. Stir fry for a while and dish out.

(5) Add some avocado slices and serve with the fried rice.

Yields: 1 adult portion

Results: This is simply simply delicious, definitely will do this again.

Sardine fried rice

Recipe:

1/2 cup rice (cooked and cooled)
4 fresh sardines (deboned and cut into small slices)
1/4 red bell pepper (chopped)
1/2 small yellow zucchini (chopped)
1 stalk scallion (cut small)
1 shallot (sliced)
1 clove garlic (minced)

For tasting
handful of shredded cheddar cheese
Few Tbsp homemade soup stock
2 Tbsp homemade tomato sauce

(1) Stir-fry garlic and shallot till fragrant.

(2) Add in sardines and saute till soft. Add some homemade soup stock.

(3) Add in red pepper and yellow zucchini and saute for a little while. Add in homemade tomato sauce and mix well.

(4) Pour in cooked rice and mix till all coated with ingredients and sauce. Stir-fry till fragrant and slightly dry up .

(5) Off fire and stir in cheese and scallion. Serve immediately.

Yields: 1.5 adult portion

Garlic butter fried rice with broad beans

Recipe:
1/2 cup cooked rice
1 whole garlic (finely chopped)
2 Tbsp butter, slightly melted
1/2 cup broad beans (soaked and skin removed)
2 kampung egg (lightly beaten)
1 Tbsp of cheddar cheese (shredded)
Few Tbsp homemade soup stock

(1) Pan fry eggs with some oil and set aside.

(2) Melt butter and heated cooking pan, stir fry garlic till fragrant. Add in broad beans and cook till soft - around few minutes.

(3) Pour in cooked rice and stir fry. Add some soup stocks. Pour in egg cooked earlier and stir well.

(4) Stir in cheese and off fire.

Yields: 1.5 adult portion

Results: I like this simple and fragrant fried rice. Will definitely make this again.

Vegetarian fried rice

Recipe:
1/2 cup rice (cooked)
Finely chopped ingredients:
garlic, white button mushroom, brown button mushroom, carrot, 1/2 tomato (deseeded),
japanese mustard leaves, cucumber
Garnishing: parsley

Results: This simple recipe is my must keep recipe now because lo finished 1 big portion of it.