Here’s another East meet West meal. As you know I don’t like wasting food. I have leftover salted fish and chicken fried rice. Then I found that pork chop with corn that will expired if I don’t use it.
I have written down the recipe of leftover for you. Cook rice one day in advance, then add in all the other ingredients to fry your fried rice. Then cook pork chop. I know it’s time consuming. Thus, you can choose either recipe to eat on its own. As I have fried rice ready, I just warmed up in microwave. You can keep them in fridge for the next day or two.
My dinner is a combination of East and West meal. It’s comforting delicious for stormy day or any day. Let’s cook!!!
Ingredients for fried rice
1 chicken breast, cubed and marinated with 1/2 Tsp sesame oil, 1 Tsp soy sauce, 1 Tsp oil, 1 1/2 Tsp corn starch and pinch of pepper; about 30 minutes, place in fridge until needed
4 rice bowls cooked over night long-grain rice
50 gm dried salt-cured fish, finely diced (bought from Asian grocery)
2 eggs, beaten with a pinch of salt
2 eggs, beaten with a pinch of salt and pepper for bitter gourd
1 small onion, finely diced
2 stalks of spring onion, cut thinly
1/2 length-wise bitter gourd, thinly sliced
1/4 cup corn kernel
1/2 small packet dried mini shrimps, soak in water, drained and chopped finely
1 Tbs minced garlic
1 tbsp light soy sauce
1 Tsp sesame oil
100 ml olive oil, extra to cook bitter gourd
1 Tbs Shao Xing wine
salt & pepper to taste
Ingredients for pork chop
4 pieces of pork chop
pink sea salt, crushed to powder
A few dashes of Worcestershire sauce
a pinch of nutmeg powder
a pinch of 5 spice powder
4 small corns
a pinch of salt
Cook fried rice
Heat 20 ml oil in flat pan on medium heat; add bitter gourd cooked till slightly soft, colour change to a bit darker green then add eggs with salt and pepper, cook the egg in with bitter gourd. Once done cooked, set aside.
In a big wok, heat 20 ml oil on high heat, add chicken toss around to brown lightly and set aside. Using the same wok; add 20 ml oil heat medium heat, then add garlic and onion. Cook until translucent, then add the salt-cured fish and dried shrimps stir fry about 3- 4 minutes until crisp, golden and fragrant, then remove and set aside.(you might need to open all the kitchen windows and door).
Next add 20 ml oil; add egg and cook, swirling it around until just set. Add cooked rice, corn kernel, chicken and the bitter gourd egg; stir everything well until the rice, corn kernel, bitter gourd and chicken is heated through.
Before switching off the hob add Shoa Xing, sesame oil, pepper and salt to taste. Stir to coat and let the sesame oil, absorb into rice. To finish off add spring onion and toss so spring onion is mixed into everything.
Cook the chops
Preheat oven 180 deg C. Line baking tray with foil. Rub the spices, sauce and season with salt and pepper on chops for 15 minutes. Transfer onto prepared tray. Put in the oven about 15 – 18 minutes.
Meantime, cook corns in pot with salted water until cook about 10-12 minutes. Halfway through turn the chops until its cooked caramelised oil from the fat drip out. (I like mine medium to well cook). You may cook less time.
Serve pork chop, corn hob and fried rice with a bottle of cold Tso Sing beer. And if you are like me loves chilli; add fresh cut chilli with soy sauce in a small serving sauce plate to spoon it over your rice.
Note: You can omit bitter gourd and substitute with green peas or diced carrot. You may also serve it with Thai mango salad instead of fresh cut chilli with soy. You may remove pork chop and corn.