Who knew? Many times, life could be as simple as thee. Of sisterhood, nourishment and cherished moments.
Many years ago in the 80’s, I was brought to my very first Japanese Teppanyaki Restaurant at Parkway Parade as a reward for doing well in school and a ticket to watch my very first Disney on Ice at the Indoor Stadium. What adventure!
I still remember to this day, the fragrance of simple Garlic fried Rice made by the chef.
Nicely browned bits of garlic in fluffy hot rice. Cooked over a screaming hot flat stove on the spot.
It was wonder to the little me then.
Sight, smell and taste.
So simple, so good.
Egg Fried Rice (蛋炒米饭)
Serves 4-5 Pax
5 Small Eggs
5 Bowls White Rice (Or leftover White Rice )
4 Cloves Garlic, Chopped (Use more if you like)
Light Soya Sauce
Black Pepper (You personal preference white/black)
- Whisk up 5 eggs, Tablespoon Soya Sauce, dash of Sesame Oil and freshly cracked black pepper.
- Heat pan, fry garlic in olive oil until slightly browned. Pour out mixture into a bowl.
- Heat pan again, until screaming hot, dash in some Olive Oil, then add in the eggs (Leave the equivalent of 1 egg mixture in the bowl for later).
- Let the bottom of omelette to brown, while the top is still slightly runny, add in the rice and start scrambling the mix.
- Once the eggs and rice are incorporated together, add in the olive oil and garlic. Turn up the fire and mix.
- Add in more soya sauce (To taste), a drizzle of sesame oil and a round of fresh pepper. Serve.
- Pouring in the last of the leftover egg mixture into the still heating pan (Same one we used for cooking the rice), make a proper omelette. If you are lazy like me, scramble it in the pan and serve over fried rice.
- Otherwise, julienne with a knife on chopping board, to give your servings of steaming hot rice a pretty decoration on top.