Chinese New Year is a time to feast and to visit family members with many traditions: some significance. Giving our home a good cleaning, prevent covid entering as well as bad luck and putting the past behind and starting the year of Tiger with a clean slate; the Tiger will fight the covid with it fierce roar and sharp fangs with claws.

This year no Chinese New Year celebration as some families have been tested positive for Covid with no symptoms. At least, they are getting better in isolation. This New Year will bring us better life, start the year knowing though we are separated for a time being, but our hearts are close, and we can still enjoy life abundance.

Well, cleaning my freezer I found this beef ribs, that I asks my sister to buy from Costco for me a few months ago. Though it has expired and in freezer, I am taking the chance that it can still be eaten, and I don’t like wasting food. Food is scarce for me. I am adding it to my fried rice just like West meet East dinner. It’s a great combination, looks colourful and delicious with a glass of red wine. Let’s cook and enjoy prosperity and abundance!!!

Ingredients

3 Tbs olive oil, divided
3 eggs, beaten
2 cloves garlic, minced
340 g spam, diced
2 stalks of spring onion, finely chopped
2 medium size  carrots, cubed
3 cups cooked rice (Jasmine), use rice cooker to cook
2 Tbs soy sauce
1 1/2 Tbs fish sauce
1/2 Tsp sesame oil
1/2 Tsp white pepper
1 medium onions, sliced
1 box of marinade and precooked beef ribs
oil for greasing
1/2 bunch of kale, tear into bite size
2 Tbs of sea salt ( I like a bit salty and use Himalaya Pink sea salt)
Spraying oil

Method

Cook rice overnight. Preheat oven 170 degrees C. Thaw the beef ribs and leave in room temperature. Remove the plastic packaging and place in a foil and lightly grease baking tray. Bake ribs in oven for 35 – 40 minutes; after 15 minutes remove tray to baste the sauce over the ribs. Place kale and season with salt and spray oil over it into the same tray with ribs. Put back in to oven until kale are crispy and light brown (kale take about 20 minutes to bake).

Meanwhile heat 2 Tbs oil in a wok over low heat. Add eggs and cook until cooked through, about 2-5 minutes per side, flipping only once. Let cool before dicing into small pieces. Remove from wok until needed later.

Heat remaining 1 Tbs oil in the same wok over medium high heat. Add garlic, onions and spam, cook stirring often until light golden brown, about 5 minutes.

Add carrots. Cook stirring constantly, until vegetables are tender, about 5 minutes. Add rice, break up rice and gently toss to combine. Add soy, fish sauce, sesame oil and white pepper. Cook stirring constantly until heated through, about 5 minutes. Stir in spring onions and eggs for about 2 – 5 minutes to mix through and spring onion withered a bit. Plate up fried rice and place cut up rib and some kale chips. Enjoy!!!!

Note: You may want to follow instruction on cooking ribs. I like mine a bit burnt and cook through ribs. You may want to substitute with vegetables instead of fried rice.

https://helenscchin.com/2017/02/02/beef-ribs-with-fried-rice-and-kale-chips/

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