Stir-Fried Rice

On a nice Saturday morning, you wake up late, when the sun is so high in the sky and you feel unbelievably hungry. You open the fridge to see what good food you could have and realize there’s just nothing… You see a few eggs left, some mushrooms, a cucumber and some leftover plain rice from the night before. You open the freezer and see a little bit of frozen Edamame and corn. Then it all clicks in your head, and you know exactly what you should make for a comforting quick and easy brunch: STIR-FRIED RICE! ­čśë

stir-fried rice
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Ingredients

  • Rice
  • Minced garlic
  • Chopped cucumber
  • Chopped mushrooms
  • Spring onion
  • 3 eggs
  • Frozen Edamame beans
  • Frozen corn
  • Salt and pepper
  • Oil
  • Soy sauce

Instructions

  • Fill a small pot of water and wait till it boils
  • Add the frozen Edamame beans with some salt and cook for 3-4 minutes
  • When done, let it cool a bit, then remove the beans from their pods(shells) and keep them in a bowl
  • Lightly beat the eggs with salt and pepper in a bowl
  • Heat your wok and add 2 tablespoons of oil, and when hot enough, pour the egg in to make an┬áomelette
  • Tear the omelette with your spatula into small pieces and remove from wok
  • Turn the heat up on the stove; add oil again and fry your garlic until lightly brown (garlic is optional)
  • Toss the frozen corn, mushrooms, cucumber in the wok and stir fry for a few minutes
  • Add some salt and pepper
  • Add the cooked rice, preferably from the night before and mix everything┬áthoroughly┬átogether with some soy sauce until all ingredients and rice are well blended
  • Add the omelette egg back into the pan. Mix again and spread some minced spring┬áonions on the rice.

Tadaaaaaaaaaaa! ­čśÇ

How to make good rice:
Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until water is absorbed, for about 20 minutes.
It’s best to use rice that was made the day/night before because freshly cooked rice would be too hot, soft and sticky… unless you like your stir-fried rice mushy ­čśŤ

Ants Climbing a Tree

Well well well… Haven’t been cooking much lately because of my hectic schedule; and when I did, I didn’t spend time writing down the recipe or taking any pictures. So, to make up for it, here’s another simple and easy recipe. It’s called Ants Climbing a Tree in one of my recipe books, but it’s essentially stir-fried vermicelli with ground meat and┬áchilli┬ábean paste.

On another note, I’m going back home for a month in a few weeks, and I plan to learn a lot recipes from my Dad, who is a great Chef and my Mom who is a “health freak”! ­čśÇ I definitely will be documenting everything in photos and in writing and hope to publish more posts in the next few months to share with the world!

Ingredients:

  • 4 oz/115 g ground pork
  • 4oz/115 g ground beef
  • 3 tsp light soy sauce
  • pinch of salt
  • 1 tbsp vegetable oil
  • 1 tbsp chilli bean sauce
  • 1 tbsp dark soy sauce
  • 3/4 cup hot chicken stock
  • 5 oz/140 g thin rice noodles, soaked in warm water for 20 minutes and drained
  • 2 scallions, finely chopped

Instructions:

  • Combine the ground meats with 1 teaspoon of the light soy sauce and the salt.
  • In a preheated wok or deep pan, heat the oil and cook the ground meats until they┬ábegin to brown.
  • Add the chilli bean paste and stir rapidly.
  • Stir in the dark soy sauce.
  • Pour in the chicken stock, noodles and remaining light soy sauce.
  • Cover the work or pan and simmer for about 5-8 minutes, or until the pan is dry.
  • Shake the pan but do not stir.
  • Toss in the scallions and serve.

Stir-Fried Brocolis

Ingredients:

  • 2 tbsp vegetable oil
  • 2 medium heads of brocoli, cut into florets
  • 1 bunch Chinese brocoli, trimmed
  • 2 tbps of light soy sauce
  • 1 tbp cornstarch
  • 1 tbp of superfine sugar
  • 1 garlic clove, crushed
  • 1 tbp of toasted sesame seeds, to garnish

Instructions:

  • In a large skillet or wok, heat the oil until almost smoking.
  • Stir-fry the brocolis for 4-5 minutes.
  • In a small bowl, combine the soy sauce, cornstarch, sugar and garlic.
  • Add the mixture to the brocoli.
  • Cook over gentle heat, stirring constantly, for 2-3 minutes, until the sauce
  • thickens slightly.
  • Transfer to a serving dish, garnish with the sesame seeds, and serve
  • immediately.

Bulgur Veggie Burgers with Lime Mayonnaise

Those were some truly delicious burgers!! I was the Sous-Chef for this dish, so all credits go to the Chef ­čśŤ

For full recipe, please see: www.epicurious.com/recipes/food/views/Bulgur-Veggie-Burgers-with-Lime-Mayonnaise-242594

Green Beans Omelette

Ingredients: Green beans, Egg, Garlic, Oil, Salt, Pepper

Instructions:

  • Mince the garlic
  • Cut off the two ends of the green beans and chop the beans into little pieces
  • Beat 2-3 eggs
  • Heat the pan and add a tablespoon of oil
  • Add the garlic and fry until golden brown
  • Toss the green beans in and stir fry for 3-5 minutes
  • Pour the egg in and cook until golden brown
  • Serve with rice or bread

Fish and Kale Bruschetta

Well… I haven’t been posting recently. I just got really swamped after my last salad post with the planning of my photo exhibition (you can take a peek at my photography at inspiritia.tumblr.com), going to all my friends’ birthday parties (Many of them are born from mid April to mid May), celebrating my own birthday and hosting + hanging out with Sarah who’s visiting from New York (we made sushi yesterday-post coming up) and we’re going to enjoy a full relaxing day at the spa tomorrow.

┬áLately… in pictures.

Preparing for the “Artists Among Us” Art Exhibition

Enjoying the City Night View from my Windows

I’m 24!!

Dancing till the Night ends?

Sucrerie de la Montagne at Rigaud

Alright, let’s move on to today’s post about the Fish and Kale Bruschetta!

Ingredients used: Sesame bread, Fish (Trout), Tomatoes, Kale, Onion, Garlic, Salt, Pepper, Oil

Instructions:

Kale Stir Fry

  • Add some oil to the heated pan
  • Add minced garlic and fry until fragrant
  • Add in kale and stir fry
  • Pour some water and let it simmer, until stems are slightly soft
  • Add a pinch of salt and pepper
  • Remove to a plate
Fish with Tomatoes
  • Add oil to the pan
  • Add minced garlic and chopped onions and fry
  • Fry the fish fillet until golden brown
  • Add the tomatoes (cut into cubes)
  • Let it cook for 5-7 minutes – stir occasionally
  • Cut the bread into slices and toast them
  • Place the fish and kale on the bread and serve!

Healthy Salads

Even if I have in my possession a cookbook called 100+ types of salads, I find myself going into a salad rut, i.e., I often make the same kinds of salads, again and again. So I told myself that from now on, I’ll make an effort to seek inspiration from my salad book. I can’t possibly post the same kind of salad on this blog every time I make one! So that shall be my incentive hehe.

As the temperature goes up, my salad cravings will go up as well, so I’m hoping to try at least 30 out of the 100+!

Salad No. 1

Ingredients:
Mixed greens
Colorful coleslaw (Green cabbage, Red cabbage, Carrots)
Zucchini
Cucumber
White Mushrooms
Tomatoes
Corn
Onions
Sunflower seeds

Salad No. 2

Ingredients:
Lettuce
Asparagus
Cherry tomatoes
Boiled egg
Grilled salmon filet
Capers

Salad No. 3

Ingredients:
Green leaves
Tomatoes
Cucumber
Crab meat (Goberge)
Brown toast
Garlic butter

I used Balsamic Vinaigrette for all 3 salads:
Salt & Pepper
Olive oil
Balsamic Vinegar

Instructions: Just chop everything, put everything in a bowl, add the dressing, mix and toss and serve.

P.s. To get out of my rut, I will try other salad dressings in the future! ­čÖé