I’ve seen lots of fried rice in my life. Some have weird vegetables, some have chunky veggies, others have meat, some have tofu, I prefer chicken, seen a lot with egg on top. Despite all the fried rice I’ve seen, I still make this really simple one that is packed with flavour. I love it because it’s fool-proof, and awesome for those busy days when you just SO want to be on a couch, and not in the kitchen!
Below you’ll note that I use a frozen veggie mix. Of course, you could sit there chopping your own, but I want to make life easier for me and any lazy chefs out there. In the bag I get there are 5 types of veggies, these are:
carrots, swede (turnip), peas, corn kernels, runner beans — all ready cut for me to use
Before I go onto the recipe card, though, let me please tell you of my journeys at uni, just so you can input any help/ideas
Recently, I’ve been enjoying extensive lo-fi prototype testing for my game design course. It was up to me to make a simple board with no aesthetic value, just to test how often players will land on a “choice” or “detour” pick-up square.
I made the board pieces blu-tack-on-able (what a word!) so that we can add more, remove some, or change their positions.
But alssooo, I thought I’d be extra nice and make it so that it bends in the middle. Talk about storage smarts. Hehehe..
My group, 3 Asian girls, underwent the aesthetics testing for the cards which will be used in the final game.
And for anyone thinking, I got a ‘distinction’ on my 1001 Spices script and storyboard! This weekend I’ll be shooting the intro credits and testing out the lapel microphones, might post up a video of the intro credits if they turn out good!
But until then, do enjoy this fool-proof, too tasty, fantastic fried rice recipe
2 cups frozen mixed vegetables
3 cups medium grain white rice
2 tbs oil (any type is fine)
2-3 cups water
[can add 3 boneless chicken thighs, cut into cubes]
2 tbs soy sauce
1 tbs tomato paste
3/4 tbs baharat
1/4 tbs ground black pepper
1/3 tbs onion powder
1 tbs Vegeta gourmet vegetable stock powder (you can use any vegetable stock you like)
3 sneezes and a cough
Soak the rice in cold water for no less than 30 minutes.
Choose a saucepan, and add the vegetables into it.
Continue adding all the spices/sauces into the saucepan.
Mix in with 1 cup of water.
Add on high heat and cook until the vegetables begin to soften.
The water should be boiling by now.
Add the rice and reduce the heat to low.
Add enough water to immerse the contents under by 2-3 cms.
Add in the 2 tablespoons of oil.
Cover and let it cook for 20 minutes. At this mark, stir it carefully to check if it’s cooked. If you feel that it needs more water, add a bit in, but be careful so you don’t end up with a sloppy mess. I would have given precise measurements, but I don’t measure myself! A helpful hint, if the rice is too sticky and wet, add another tbs of oil and keep the saucepan uncovered to evaporate the water. Stir it every few minutes.
Cover and leave on low heat until the rice has completely cooked.
Garnish with roasted cashews and parsley.
Just a note for those who do add the chicken, you will need to cook the chicken with the vegetables before adding in the rice.