Fried Rice

Serves 2

Ingredients

- 1.5 cup Jasmine rice, cooked and left overnight (or at least an hour in the refrigerator)
- 1/2 can of SPAM Lite, chopped into small cubes
- 2 large eggs, beaten.
- 3/4 cup Chicken stock
- Spring Onions (shallots)
- Dark Soy Sauce
- Pepper
- Sambal, for serving


Method

- Place cubes of SPAM in large frying pan and fry for about 8 minutes. Pour onto medium plate/bowl.
- Add eggs into frying pan and scramble until cooked. Pour onto plate/bowl containing the cubes of SPAM.
- Pour cooked Jasmine rice into frying pan and add half of the 3/4 cup chicken stock. At this point, the rice would have been hardened from the cold temperature of the fridge. Add cubed SPAM and eggs in.
- Fry until rice softens. Add remaining chicken stock and a dash of dark soy sauce. Pour in spring onions (shallots) and pepper (any amount) and cook for about 5 minutes.
- Serve on plate with sambal.


Comments: We have cut down the amount of oil originally used.. But we can guarantee the perfect taste of this dish!


Recipe originated from a website (we forgot the address) and altered by NSFX and _pdra.

Porridge (Eastern Style)

The best porridge recipe!

Serves 2.


Total Preparation and Cooking Time: 5 hours.

Ingredients

- 3/4 cup Jasmine Rice, rinsed.
- 3 tablespoons Dried Scallops
- Sesame Oil
- Salt
- 1/2 cup Spring Onions (shallots), chopped.


Note: _pdra also recommends eating the porridge with pepper and soy sauce.


Method

- Soak dried scallops in small bowl with luke warm water for 3 hours.
- Mash dried scallops into small pieces with hands. DO NOT POUR WATER AWAY.
- Place rice on medium-large sauce pan, add 1 tablespoon of Sesame Oil and salt (any amount, but try not to over-add) and rub with hands. Leave (covered with lid) for 10 minutes.
- Pour dried scallops (+ the bowl of water) into porridge and add water (covers 3/4 of the sauce pan). Bring to boil.
- Lower the fire and cook for 2 hours, stirring every 30 minutes. Add more salt/water to adjust.
- Serve porridge in medium bowl with spring onions.



Recipe originated from Mel and Experimenting Baker; altered and written by _pdra.