Went to get frozen mixed vegetables and forgot to buy chicken breast, lup cheong and lup yuk. Today my fried rice has no lup cheong, chicken pieces and lup yuk. Just frozen mixed vegetables. “Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish”. The first thing you need to know about wok cooking is that oil is very important. To bring flavour around your dish, flavour the oil first. If you want to learn good wok technique, this simple fried rice is a good choice.
Luckily, I have leftover vegetables curry green beans pineapple pieces tofu pok eggs. I added candle nut, galangal, lemon grass, garlic and ginger powder. For a change and to have extra flavour. Traditional Specialties packet curry paste doesn’t look red but creamy mustard colour. Though I have to say it’s not spicy enough for me. I had added the garlic onion and chili sauce to make it spicy to my taste bud. I am glad to add in more ingredients on top of using bought curry paste. I had reduced the coconut cream.
Well one day, no meat cannot die. It’s good to have a meal of vegetables with fried rice. Guess it’s much healthier; thus, can save money for rump steak. My meal is simple, healthy and delicious. Let’s cook!!!
Ingredients
Vegetables curry green beans pineapple pieces tofu pok eggs
5 eggs
2 carrots, cut into bite size
1 long eggplants, cut into bite size
8 green beans, cut into bite size
6-8 cabbage leaves, cut into bite size
1 medium cauliflower, cut into florets
1 packet fried tofu, cut into half
1 small can pineapple pieces, reserved the juice
1 packet about 200 g Malaysia Traditional Specialties
3 candlenuts, ground
3 slices galangal, ground
1 stalk of lemon grass, ground
1 canned coconut milk about 400 ml
100 ml canned coconut cream
2 Tbs garlic onion chilli sauce
1 Tbs garlic minced
1/2 Tbs ginger powder
2 Tsp tamarind paste add some water about 3 teacups for juice
2 dessertspoons oil
salt
pepper
water
1 cup vegetables stock, for extra gravy (OPT)
Fried rice mixed vegetables
4 c cooked rice, 2-3 days old
1 onion, sliced
2 Tbs minced garlic
3 large eggs, beaten
180 g mixed frozen vegetables: carrots, peas and corns, thawed in hot water
1/4 Tsp cornflour
oil
salt
pepper
Sauce for rice
2 Tbs soy sauce
1 1/2 Tbs Shoa Xing (Chinese cooking wine)
2 Tbs oyster sauce
1 Tbs teriyaki sauce
1 Tbs fish sauce
2 Tsp sesame oil
2 Tsp kicap manis sauce
Method
Do one day in advance
Vegetables curry green beans pineapple pieces tofu pok eggs
Fill a saucepan about a quarter of the way with cold water and add a Tsp of vinegar. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water.
Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in 8-10 minutes. I let the eggs sit, covered, for up to 15-18 minutes before spooning it up into cold tap water in a metal bowl large enough for 5 eggs and put in fridge, easiest to peel the eggs. Once peel set aside.
To make curry
Put oil in pot and when hot fry the ground ingredients well. Cook garlic and ginger till aromatic. Add vegetables curry paste. Stir to mix well until fragrant. Now add carrots, cauliflowers and cabbage leaves, cooked for 4-5 minutes. Add enough water to cover vegetables partly.
Cover with a lid and cook on low heat until vegetables have softened slightly about 10 minutes. Then add 400 ml coconut milk, and stirs. Then add eggplants and green beans cook until it’s soft about 15-20 minutes.
Add 100 ml coconut cream, garlic onion chili sauce, pineapple pieces, pineapple juice 1/4 c and tamarind juice. Season with salt and pepper to taste. Stir well again and simmer for about 7-9 minutes. Switch off hob, lift the lid and tilt for cool air to go in and hot curry air to go out to prevent the curry gone off.
Let’s sit for overnight so that all the flavour will be absorbed further before serving it with rice the next day. I add a cup of vegetables stock as I love more gravy, tofu pok, and the hard boiled eggs to warmed up. Check the seasoning.
The next day
Fried rice mixed vegetables
Heat a saucepan on medium heat. Add 1 Tbs oil to saucepan, once hot add garlic, cook until fragrant for 20 seconds, then add rice and sauce for rice ingredients and stir cook sauce until well combined and rice has some colour. Using spatula to break up cold cooked rice into smaller pieces while cooking; if needed add another 1 Tbs oil.
Make a “well” in the middle of the wok and pour the beaten eggs in the well. Wait for 30 seconds and then cover the “egg well” with rice. Leave it for 30 seconds and continue to stir fry fried rice for 3-4 minutes so the eggs form small pieces and mix well with the fried rice. Now add in the mixed vegetables, toss to mixed well for 2 minutes.
Next pour Shao Xing wine around the edge of saucepan. Toss them all around until heated and cooked for another 2- 4 minutes. Adding the wine using this method gives the dish a little extra wok hei according to my grandma. At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly. As soon as the rice, becomes toasty, transfer rice to a bowls.
Assemble
Spoon fried rice mixed vegetables onto bowls. Spoon vegetables curry green beans pineapple pieces tofu pok eggs all around on to fried rice mixed vegetables. Cut the hardboiled egg into half lengthwise. Then spoon some curry over the egg. Enjoy with a glass of white wine Sauvignon Blanc!!!
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