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Sunday, September 16, 2012

Fried rice (Com chien)




My wife Sandra, her sister and my MIL all have an hair appointment in the morning. So I had the pleasure of baby sitting my two month old daughter, Chelsea for the next couple or so hours. This was the very first time I have had the responsibility and care of Chelsea by myself. It was a great opportunity to bond one on one-daddy and daughter  time. The task and instructions were fairly simple, make sure she is feed, cleaned and put to bed. With the little precious feed, nappy changed and fast asleep. I took the opportunity between her next feed to make lunch.

In the rice cooker were some cold left over rice from last night. Immediately fried rice came to mind, it was the obvious choice. Cold and slightly dried out overnight rice make the perfect fried rice as the rice grain separate easily. A quick look in the fridge, I gather a couple eggs and some Chinese sausages that was sitting in the back of the draw. The great thing about fried rice is that, it's a fantastic way to use up bits and pieces of left overs, like last night roast chicken, the odd piece of bacon or the last carrot that has been sitting in the veggie bin since gods know when. Just dice it all up and toss them all together with some rice, a couple of eggs and you'll end up with an incredibly delicious meal. 

It never crossed my mind to post this dish up, being fairly simple and uncomplicated. Perhaps I took for granted because of it's simplicity, but sometimes keeping it simple is a great thing and perhaps it's something I should do more often.  



Fried rice-by Anthony of Foodaffairvietnam 

Serving 2

Ingredients

4 cup of cold rice 
1 clove of garlic, mince
2 eggs
2 Chinese sausage, diced
2 tbsp canola oil 
1 tbsp kecap manis (sweet soya sauce)
1 tbsp. chicken stock powder
Handful of chopped Spring onions

Directions

1. Saute Chinese sausage with oil in a non-stick frying pan over medium heat for about 1 minute, take care not to burn sausage. 
2. Add the garlic and saute for half a minute until fragrant.
3. Crack in the eggs and add the cold rice.
4. Using two spoon, toss the rice together with the eggs. To separate the bigger rice clusters, use the back of the spoons and apply pressure and squash them to break it up and separate the the grains. Repeat this process until most of the rice grain are separated. 
5. Season with kecep manis and chicken powder and toss through seasoning well.
6. Transfer onto a serving plate and top with the spring onions, enjoy.




9 comments:

  1. I'm dropping by because one or more photographs from this blog has been previously featured in the weekly Food Fetish Friday series on my blog. In order to continue featuring your photos as part of Food Fetish Fridays, I will need your authorization. Please read my recent post regarding this subject and email me with any questions: http://cookinwluv.blogspot.com/2012/09/wheres-food-fetish-friday.html Thanks so much and I hope to continue to feature your photos...

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  2. Lovely blog! Really interesting to read about Vietnamese food

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  3. Thanks Victoria, I really appreciated the compliment.

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  4. Hi Anthony! First, I want to thank you for dropping by and your compliment on one of my posts. Also, thank you for adding Wok with Ray to the list of your "Kitchen Inspirations." You have an amazing blog here and your photography are stunning. More success to you, Anthony!

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  5. Thanks Ray, your blog is a constant inspiration of mouth watering creations and ideas with breathtaking images as well.

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