simple fried rice Archives ⋆ Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby https://www.budgetpantry.com/tag/simple-fried-rice/ Mon, 30 Mar 2015 04:52:45 +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.

]]> laksa fried rice

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.

]]> Shrimp and Egg Fried Rice (with Bak Kwa) 蝦仁蛋饭 https://www.budgetpantry.com/shrimp-and-egg-fried-rice-with-bak-kwa/ https://www.budgetpantry.com/shrimp-and-egg-fried-rice-with-bak-kwa/#comments Sun, 15 Feb 2015 07:19:25 +0000 https://budgetpantry.com/?p=4523 The husband cooked us a delicious Valentine’s Day dinner of chicken chop, baked potatoes and bacon and peas last night! So this morning when he asked for a DTF style fried rice, I couldn’t possible say no right? Initially I was stunned for a minute thinking how I am going to cook this. I also did a quick mental stock-take of my ingredients.. yes I have prawns, eggs, spring onion and even overnight rice from Friday. I think can ah! This was last night’s dinner if you haven’t seen it yet on my Facebook page: Post by Budgetpantry: home recipes for a budget meal. Being a mega bak kwa fan, he also asked to add some in the fried rice (it’s totally optional) and volunteered to cut them into small pieces. Not bad, got initiative.. volunteer to do little chores, volunteer to wash the dishes, volunteer to heat up the leftover potato from last night while I concentrate on cooking the fried rice. I kena trapped ah? I think he is more clever than me? Luckily I love to cook =) Honestly, I find DTF’s fried rice just.. ok. It’s “good” because of the copious amount of oil, and of course because it is tossed under extreme heat in a (well-oiled) wok. My version at home isn’t so oily but is still moist. Each fluffy grain of rice is coated with golden egg, and because I didn’t add any soy sauce, you can taste all the individual ingredients instead of tasting seasonings. Plus, you won’t risk the rice getting soggy. My “secret” is to pour the beaten eggs over the overnight rice first before frying. Let the egg coat the cooked rice before you starting frying them in the wok. This way, you ensure that the rice remains moist instead of being cooked to death while you try desperately to combine the eggs with the rice in the wok. We’re often not quick enough to combine everything evenly before the egg cooks. And then you end up with bits of stray egg and parts of white rice. Not nice. Ready for an easy and delicious fried rice recipe? Here we go! Shrimp and Egg Fried Rice (with Bak Kwa) 虾仁蛋饭 (budgetpantry.com) Serves: 2 Total cost per serving: $2.50 (less if you omit the bak kwa) What you need: 2.5 rice bowls cooked overnight rice 1 slice bak kwa, cut into small pieces (optional) 8 shrimps 1 teaspoon baking soda 2 eggs, beaten (add half teaspoon salt and 1 teaspoon oil) 2 tablespoons chopped spring onions (I used scissors to cut) 1 teaspoon minced garlic 1 teaspoon mushroom seasoning or half teaspoon chicken seasoning 2 tablespoons olive oil Steps: Prepare the shrimps. Clean and dry shrimps, add baking soda, combine and set aside for 10 minutes. After 10 minutes, rinse away the baking soda and pat shrimps dry. This is to make the shrimps bouncy. You can skip this step if you want. In the mean time, pour the beaten egg (with salt and oil added) over the cooked rice in a large bowl. Ensure that each grain of rice is coated with egg. Now we fry the shrimps. In a heated wok, add 1 tablespoon olive oil and fry shrimps til done. Set aside. In the same wok, add the remaining oil and minced garlic. Give it a quick stir and turn up the heat to high. Immediately add in the rice. Keep tossing until egg is cooked, rice is dry and “dances” in the wok. Add the mushroom or chicken seasoning. Add the bak kwa, spring onions and cooked shrimps. Toss to combine, dish and serve immediately. How much I spent: $2 for shrimps $0.60 for eggs $2.40 for bak kwa Everything else from my pantry

The post Shrimp and Egg Fried Rice (with Bak Kwa) 蝦仁蛋饭 appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Feb 15 - Shrimp and Egg Fried Rice DTF

The husband cooked us a delicious Valentine’s Day dinner of chicken chop, baked potatoes and bacon and peas last night! So this morning when he asked for a DTF style fried rice, I couldn’t possible say no right? Initially I was stunned for a minute thinking how I am going to cook this. I also did a quick mental stock-take of my ingredients.. yes I have prawns, eggs, spring onion and even overnight rice from Friday. I think can ah!

This was last night’s dinner if you haven’t seen it yet on my Facebook page:

Post by Budgetpantry: home recipes for a budget meal.

Feb 15 - Shrimp and Egg Fried Rice DTF0

Being a mega bak kwa fan, he also asked to add some in the fried rice (it’s totally optional) and volunteered to cut them into small pieces. Not bad, got initiative.. volunteer to do little chores, volunteer to wash the dishes, volunteer to heat up the leftover potato from last night while I concentrate on cooking the fried rice. I kena trapped ah? I think he is more clever than me? Luckily I love to cook =)

Feb 15 - Shrimp and Egg Fried Rice DTF2

Honestly, I find DTF’s fried rice just.. ok. It’s “good” because of the copious amount of oil, and of course because it is tossed under extreme heat in a (well-oiled) wok. My version at home isn’t so oily but is still moist. Each fluffy grain of rice is coated with golden egg, and because I didn’t add any soy sauce, you can taste all the individual ingredients instead of tasting seasonings. Plus, you won’t risk the rice getting soggy.

Feb 15 - Shrimp and Egg Fried Rice DTF3

Feb 15 - Shrimp and Egg Fried Rice DTF4

My “secret” is to pour the beaten eggs over the overnight rice first before frying. Let the egg coat the cooked rice before you starting frying them in the wok. This way, you ensure that the rice remains moist instead of being cooked to death while you try desperately to combine the eggs with the rice in the wok. We’re often not quick enough to combine everything evenly before the egg cooks. And then you end up with bits of stray egg and parts of white rice. Not nice.

Ready for an easy and delicious fried rice recipe? Here we go!

Shrimp and Egg Fried Rice (with Bak Kwa) 虾仁蛋饭 (budgetpantry.com)
Serves: 2
Total cost per serving: $2.50 (less if you omit the bak kwa)

What you need:

2.5 rice bowls cooked overnight rice
1 slice bak kwa, cut into small pieces (optional)
8 shrimps
1 teaspoon baking soda
2 eggs, beaten (add half teaspoon salt and 1 teaspoon oil)
2 tablespoons chopped spring onions (I used scissors to cut)
1 teaspoon minced garlic
1 teaspoon mushroom seasoning or half teaspoon chicken seasoning
2 tablespoons olive oil

Steps:

Prepare the shrimps. Clean and dry shrimps, add baking soda, combine and set aside for 10 minutes. After 10 minutes, rinse away the baking soda and pat shrimps dry. This is to make the shrimps bouncy. You can skip this step if you want.

In the mean time, pour the beaten egg (with salt and oil added) over the cooked rice in a large bowl. Ensure that each grain of rice is coated with egg.

Now we fry the shrimps. In a heated wok, add 1 tablespoon olive oil and fry shrimps til done. Set aside.

In the same wok, add the remaining oil and minced garlic. Give it a quick stir and turn up the heat to high. Immediately add in the rice. Keep tossing until egg is cooked, rice is dry and “dances” in the wok. Add the mushroom or chicken seasoning.

Add the bak kwa, spring onions and cooked shrimps. Toss to combine, dish and serve immediately.

How much I spent:

$2 for shrimps
$0.60 for eggs
$2.40 for bak kwa
Everything else from my pantry

The post Shrimp and Egg Fried Rice (with Bak Kwa) 蝦仁蛋饭 appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

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