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! ūüėČ

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¬†omelette
  • 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¬†thoroughly¬†together 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¬†onions on the rice.

Tadaaaaaaaaaaa! ūüėÄ

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 ūüėõ

Beef & Mushrooms with Egg Noodles and Polenta Pudding

JenJen came over last night for dinner and to watch a movie chez moi. I made a simple homey noodle dish that we used to eat a lot back at home. Jen took care of the dessert and made Polenta corn pudding.¬†¬†Cooking these kinds of food always gives me a warm and fuzzy feeling of nostalgia, which brings me closer to home but which also makes me miss it and my Mom’s cooking more.

Beef & Mushrooms With Egg Noodles and Polenta Pudding

Ingredients:

Beef, Mushrooms, Garlic, Spring onions, Soy sauce, Corn starch, Pepper, Oil

Instructions:

  • After cutting the beef into thin slices, marinate them with corn starch, pepper and soy sauce
  • Cut the mushrooms into slices
  • Chop the garlic
  • Pour some oil in the pan, and fry the garlic, then add the beef and cook for 3 minutes
  • Throw in the mushrooms and stir fry for 5 minutes
  • In the meantime, boil 3 cups of water and add the egg noodles when the water is ready
  • Drain the noodles, add oil and some soy sauce and mix them well
  • Fry the eggs (optional)
  • Put everything together nicely on a plate and sprinkle some spring onions on on top

Polenta pudding

Ingredients:

Polenta pudding powder, Milk, Sugar, Dry raisins, Coconut powder, Vanilla essence

Instructions:

  • Soak the Polenta powder in cold water and get rid of the water (skim off the floating bits)
  • Add milk and bring it to boil over medium low heat
  • Add sugar, 2 drops of vanilla essence and the dry raisins
  • Stir constantly to avoid burning
  • Pour the whole thing in a bowl or plate and leave it to cool down
  • Sprinkle grated coconut on top
  • Allow it to cool down and put it into the fridge
  • Go watch a movie and serve when it’s cold enough

VOILA!