fried rice recipe Archives ⋆ Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby https://www.budgetpantry.com/tag/fried-rice-recipe/ Sun, 29 Mar 2015 15:20:44 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.7 Laksa Fried Rice https://www.budgetpantry.com/laksa-fried-rice/ Sun, 29 Mar 2015 13:30:51 +0000 https://budgetpantry.com/?p=4741 Today, I’ve decided to blog about a simple dish today: Laksa Fried Rice. Of course, this dish is only simple if you use instant laksa mix. I’ve loved Prima Taste’s Laksa Fried Rice paste since I started cooking (and that’s more than ten years ago!), and as a poor university student then, all I could afford to contribute at reunion dinners was fried rice. I guess the “budgetness” in me started way back. If you’re visiting my blog from another part of the world and are not sure what Laksa is, Wikipedia has the answer for you. Out of alllll the delicious hawker food in Singapore, Laksa is my favourite, beating Char Kway Teow, Chicken Rice and Hokkien Mee to the top spot. I don’t like Assam Laksa though. A sour fish-based soup with cucumber, onions, lemongrass and shrimp paste is hardly appetising to me. I’ve tried a few brands of Laksa mix and Prima Taste is my favourite. If I were overseas for a long period for work or school, I will confirm chop plus guarantee pack cartons of the stuff. The paste is great for frying rice, noodles, meat or simply as Laksa gravy. Although the cooking instructions say to use 1 packet for 2 servings of rice (500g), I always buy an extra packet. I mix half a packet with water, boil, and soak tau pok (tofu puff) in there til softened. This way, the tau pok will be juicy and infused with the flavour as opposed to being dry if simply mixed as it is into the stir fry. For a picture of the tau pok that I used, go to this recipe. You could add sliced fish cakes, prawns, chicken. crab meat (either real or imitation) and mixed vegetables if you wish. For this dish, I added fish cake, prawns, tau pok and topped the dish with sliced omelette. This is truly one of my favourite easy dishes to cook. I hope you like it too! Laksa Fried Rice (budgetpantry.com) Serves: 2-3 Total cost per serving: $2.91 What you need: 3 servings cooked rice (about 750g cooked) 2 packets Prima Taste Laksa Fried Rice Paste 12 pieces mini tau pok (fried tofu puff), sliced into 2 pieces per puff 1 large flat fish cake, sliced 10 prawns, shelled and cleaned 2 eggs, beaten (for omelette topping) 2 eggs, beaten (to mix and fry with rice) 4 tablespoons olive oil 1 tablespoon minced garlic Steps: Prepare the rice: In a large bowl, add two beaten eggs to the cooked rice. Mix well with a fork and let it sit. Prepare the omelette: Heat up 1 tablespoon of olive oil and fry omelette. Slice into long strips when done. Set aside. Prepare the tau pok: In a small pot, add half packet of laksa paste along with 200 ml boiling water to submerge the tau pok. When gravy boils, soak tau pok and cook til softened. Set aside. Do not discard gravy. Fry the prawns: In a wok, add 1 tablespoon of olive oil and fry garlic til fragrant. Fry the prawns and fish cake til cooked and heated, remove from wok and set aside. Fry the rice: Heat up the remaining 2 tablespoons olive oil. Add the egg-steeped rice and toss quickly. Add the remaining 1.5 packets of laksa paste and 6 tablespoons of tau pok gravy and stir fry to combine. If you find it too dry, add more of the gravy bit by bit. Toss and eat: When the rice is coated with the laksa paste, toss in the cooked prawns, fish cake and tau pok (if you still have leftover gravy, don’t add it as this will make the rice mushy). Do a quick stir fry to combine everything, top with sliced omelette and serve. How much I spent: $3.40 for laksa paste $1.20 for eggs $1.25 for tau pok $2.50 for prawns $0.40 for fish cake Everything else from my pantry

The post Laksa Fried Rice appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

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Today, I’ve decided to blog about a simple dish today: Laksa Fried Rice.

Of course, this dish is only simple if you use instant laksa mix. I’ve loved Prima Taste’s Laksa Fried Rice paste since I started cooking (and that’s more than ten years ago!), and as a poor university student then, all I could afford to contribute at reunion dinners was fried rice. I guess the “budgetness” in me started way back.

If you’re visiting my blog from another part of the world and are not sure what Laksa is, Wikipedia has the answer for you. Out of alllll the delicious hawker food in Singapore, Laksa is my favourite, beating Char Kway Teow, Chicken Rice and Hokkien Mee to the top spot. I don’t like Assam Laksa though. A sour fish-based soup with cucumber, onions, lemongrass and shrimp paste is hardly appetising to me.

I’ve tried a few brands of Laksa mix and Prima Taste is my favourite. If I were overseas for a long period for work or school, I will confirm chop plus guarantee pack cartons of the stuff. The paste is great for frying rice, noodles, meat or simply as Laksa gravy.

IMG_6144

Although the cooking instructions say to use 1 packet for 2 servings of rice (500g), I always buy an extra packet. I mix half a packet with water, boil, and soak tau pok (tofu puff) in there til softened. This way, the tau pok will be juicy and infused with the flavour as opposed to being dry if simply mixed as it is into the stir fry. For a picture of the tau pok that I used, go to this recipe. You could add sliced fish cakes, prawns, chicken. crab meat (either real or imitation) and mixed vegetables if you wish. For this dish, I added fish cake, prawns, tau pok and topped the dish with sliced omelette.

This is truly one of my favourite easy dishes to cook. I hope you like it too!

Laksa Fried Rice (budgetpantry.com)
Serves: 2-3
Total cost per serving: $2.91

What you need:

3 servings cooked rice (about 750g cooked)
2 packets Prima Taste Laksa Fried Rice Paste
12 pieces mini tau pok (fried tofu puff), sliced into 2 pieces per puff
1 large flat fish cake, sliced
10 prawns, shelled and cleaned
2 eggs, beaten (for omelette topping)
2 eggs, beaten (to mix and fry with rice)
4 tablespoons olive oil
1 tablespoon minced garlic

Steps:

Prepare the rice: In a large bowl, add two beaten eggs to the cooked rice. Mix well with a fork and let it sit.

Prepare the omelette: Heat up 1 tablespoon of olive oil and fry omelette. Slice into long strips when done. Set aside.

Prepare the tau pok: In a small pot, add half packet of laksa paste along with 200 ml boiling water to submerge the tau pok. When gravy boils, soak tau pok and cook til softened. Set aside. Do not discard gravy.

Fry the prawns: In a wok, add 1 tablespoon of olive oil and fry garlic til fragrant. Fry the prawns and fish cake til cooked and heated, remove from wok and set aside.

Fry the rice: Heat up the remaining 2 tablespoons olive oil. Add the egg-steeped rice and toss quickly. Add the remaining 1.5 packets of laksa paste and 6 tablespoons of tau pok gravy and stir fry to combine. If you find it too dry, add more of the gravy bit by bit.

Toss and eat: When the rice is coated with the laksa paste, toss in the cooked prawns, fish cake and tau pok (if you still have leftover gravy, don’t add it as this will make the rice mushy). Do a quick stir fry to combine everything, top with sliced omelette and serve.

How much I spent:

$3.40 for laksa paste
$1.20 for eggs
$1.25 for tau pok
$2.50 for prawns
$0.40 for fish cake
Everything else from my pantry

The post Laksa Fried Rice appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Easy Salmon Fried Rice https://www.budgetpantry.com/easy-salmon-fried-rice/ Sun, 26 Oct 2014 14:50:15 +0000 https://budgetpantry.com/?p=3699 Fried rice. Not exactly my kind of food but I was looking for new ways to cook salmon. I don’t really like rice and normally wouldn’t eat fried rice. I know, what a great way to introduce this recipe! But, a regular human being should like this though. Jason loved it- I think he went through three bowls? So this recipe is really for either 4 normal people or 1 husband + wife who doesn’t really eat rice. When cooking fried rice, two things really matter to me. Overnight rice and a smoking hot wok. I know sometimes you just wanna cook fried rice on a whim, so where to get overnight rice last minute? On days that I haven’t planned on cooking fried rice and for some reason die-die mustcookfriedriceoriwilldie, here’s something I do. Cook the rice with less water so that it is drier, then I spread it out on a flat surface and direct the fan at it. This won’t work as well as day-old rice left overnight in the fridge, as the grains are not properly fluffed up and cooked, but this should do if you’re desperate. Make sure you have a smoking hot wok when cooking the fried rice. Turn up the flame as you add the rice so that each grain gets the attention it deserves and the overall result doesn’t end up soggy and mushy. You can use whichever dry vegetables you want, like peas, beans, carrots, corn. I would have loved to add some green beans but I didn’t have them that day. For the crab meat, it would be best to use fresh crab meat as they’re meatier. How did I get the skin to be so crispy? Wouldn’t have been able to do it if I didn’t have the airfryer. Airfry the salmon fillet whole, and allow to cook for 4 minutes. You should then be able to lift the skin easily off the flesh using a pair of tongs. So now you have two separate components: the salmon fillet and the salmon skin. Let the skin airfry alongside the fillet until the 7 minutes are up. Give it a few more minutes if it is not crispy enough, but be sure to remove the salmon fillet first. You don’t want to overcook it. Salmon isn’t very forgiving. I overcooked the salmon a little in this attempt, but you don’t have to. If you don’t have an airfryer, you can still make this dish- see instructions below. But I don’t know how you’re going to get the crispy skin without making a mess. I’m glad I don’t have this problem. Buy your AF la, it’s one of the best kitchen investments you can make. Easy Salmon Fried Rice Makes: 4 servings Total cost per serving: $1.35 What I used: 4 rice-bowls cooked overnight rice 1 salmon fillet (about 150 – 200 grams) 100g crab meat (optional and more if you like) A handful of shredded cabbage, frozen corn, carrots (cut into strips) 2 eggs, whisked 2 tablespoons minced shallots 1 tablespoon minced garlic 2 tablespoons oyster sauce 1 teaspoon light soy sauce 1 teaspoon fish sauce 1 flat teaspoon sugar 2 tablespoons olive oil Steps: 1. Prepare the salmon. If you have a Philips airfryer, airfry the entire fillet at 180C for 7 minutes, then flake with a fork. If you don’t have an airfryer, cut into small cubes and set aside. 2. Blanch the frozen corn in boiling water til done. Set aside. 3. Heat the olive oil in a smoking hot wok. Add the shallots, fry for 2 minutes before adding the garlic. 4. Fry the shredded cabbage and carrots for 3 minutes. Add the crab meat and corn. (If using raw salmon, add the salmon now cook for 2-3 minutes.) Add the rice, oyster sauce, light soy sauce, fish sauce and sugar. Toss well to combine. 5. Make a well in the centre of the wok and add the eggs. Let it sit for 20 seconds then fold in the rice and cook til dry. (if using airfried salmon, add them now). Give it a final toss and serve! How much I spent: $3.50 for salmon (I used frozen from Song Fish) $1.40 for crab meat (I bought 500g for $7 from Song Fish) $0.50 for cabbage, corn, carrots Everything else from my pantry

The post Easy Salmon Fried Rice appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

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Fried rice. Not exactly my kind of food but I was looking for new ways to cook salmon. I don’t really like rice and normally wouldn’t eat fried rice. I know, what a great way to introduce this recipe!

But, a regular human being should like this though. Jason loved it- I think he went through three bowls? So this recipe is really for either 4 normal people or 1 husband + wife who doesn’t really eat rice. When cooking fried rice, two things really matter to me. Overnight rice and a smoking hot wok. I know sometimes you just wanna cook fried rice on a whim, so where to get overnight rice last minute?

On days that I haven’t planned on cooking fried rice and for some reason die-die mustcookfriedriceoriwilldie, here’s something I do. Cook the rice with less water so that it is drier, then I spread it out on a flat surface and direct the fan at it. This won’t work as well as day-old rice left overnight in the fridge, as the grains are not properly fluffed up and cooked, but this should do if you’re desperate.

DSCF4635

Make sure you have a smoking hot wok when cooking the fried rice. Turn up the flame as you add the rice so that each grain gets the attention it deserves and the overall result doesn’t end up soggy and mushy. You can use whichever dry vegetables you want, like peas, beans, carrots, corn. I would have loved to add some green beans but I didn’t have them that day. For the crab meat, it would be best to use fresh crab meat as they’re meatier.

How did I get the skin to be so crispy? Wouldn’t have been able to do it if I didn’t have the airfryer. Airfry the salmon fillet whole, and allow to cook for 4 minutes. You should then be able to lift the skin easily off the flesh using a pair of tongs. So now you have two separate components: the salmon fillet and the salmon skin. Let the skin airfry alongside the fillet until the 7 minutes are up. Give it a few more minutes if it is not crispy enough, but be sure to remove the salmon fillet first. You don’t want to overcook it. Salmon isn’t very forgiving. I overcooked the salmon a little in this attempt, but you don’t have to.

If you don’t have an airfryer, you can still make this dish- see instructions below. But I don’t know how you’re going to get the crispy skin without making a mess. I’m glad I don’t have this problem. Buy your AF la, it’s one of the best kitchen investments you can make.

DSCF4626

Easy Salmon Fried Rice
Makes: 4 servings
Total cost per serving: $1.35

What I used:

4 rice-bowls cooked overnight rice
1 salmon fillet (about 150 – 200 grams)
100g crab meat (optional and more if you like)
A handful of shredded cabbage, frozen corn, carrots (cut into strips)
2 eggs, whisked
2 tablespoons minced shallots
1 tablespoon minced garlic
2 tablespoons oyster sauce
1 teaspoon light soy sauce
1 teaspoon fish sauce
1 flat teaspoon sugar
2 tablespoons olive oil

Steps:
1. Prepare the salmon. If you have a Philips airfryer, airfry the entire fillet at 180C for 7 minutes, then flake with a fork. If you don’t have an airfryer, cut into small cubes and set aside.
2. Blanch the frozen corn in boiling water til done. Set aside.
3. Heat the olive oil in a smoking hot wok. Add the shallots, fry for 2 minutes before adding the garlic.
4. Fry the shredded cabbage and carrots for 3 minutes. Add the crab meat and corn. (If using raw salmon, add the salmon now cook for 2-3 minutes.) Add the rice, oyster sauce, light soy sauce, fish sauce and sugar. Toss well to combine.
5. Make a well in the centre of the wok and add the eggs. Let it sit for 20 seconds then fold in the rice and cook til dry. (if using airfried salmon, add them now). Give it a final toss and serve!

How much I spent:
$3.50 for salmon (I used frozen from Song Fish)
$1.40 for crab meat (I bought 500g for $7 from Song Fish)
$0.50 for cabbage, corn, carrots
Everything else from my pantry

The post Easy Salmon Fried Rice appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

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