Garlic Fried Rice

Ingredients:

500 gm cooked rice
2-3 eggs
10 cloves garlic, chopped
10 shallots, sliced
100 gm barbecued pork or ham chopped
100 gm bacon, chopped
100 gm prawns, shelled
2 tbsp sesame oil
8 tbsp oil
1 tbsp thick soy sauce
1 tbsp light soy sauce
5-6 pieces lettuce leaves
4 tbsp green peas (optional)
4 tbsp carrot cubes (optional)
Salt and pepper to taste
Red chilli slices, fried shallots and chopped parsley for garnishing

Method:

Heat the two types of oil and fry shallots and garlic to a light golden brown. Add meats and stir fry till prawns are half-cooked. Add rice and all the rest of ingredients. Stir fry till all the meats are cooked and the seasoning well mixed.

Arrange lettuce leaves on a big plate and put rice in the centre.

Decorate with the garnishings and a fried egg sunny side up.

Salmon and Rice Cakes

Ingredients:

1 cup (200 g) Calrose rice*
1 salmon steak (about 200 g)
1 tbsp oil
1 tsp finely chopped ginger
½ tbsp finely chopped parsley
Salt and freshly grounded black pepper

Method:

Cook rice in a rice cooker with 1½ cups of water and ½ tsp of salt. When ready, fluff up with a fork and leave to cool.

Season salmon with salt and pepper and pan fry on medium heat for 3-4 minutes on either side. Transfer onto a plate and using 2 forks, roughly flake the fish and remove all bones and skin. Combine the fish, rice, ginger and parsley. Season to taste.

With clean, moist hands, press the rice mixture into “burger” shaped patties, roughly 5 cm across. Compress the cakes well so that they won’t fall apart when pan-fried.

Heat a frying pan over medium heat and lightly grease it by wiping it with a paper towel that has been dipped in cooking oil. Cook the rice cakes until lightly browned and crisp on both sides.

Serve immediately with tomato and onion salsa.

*This Japanese rice has the perfect sticky texture for this recipe but if you don’t stock it, substitute by using ½ cup glutinous rice and ½ cup regular rice.

Yam Rice

Ingredients:

2 cups rice – wash and drain
250 g yam – cube
3 to 4 tbsp oil
4 shallots – slice
3 dried mushrooms – soak and chop finely
25 g dried prawns – wash and drain

For seasoning:

1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sesame sauce
½ cub chicken stock
½ tsp sugar to taste
3 cups of water
2 pandan leaves – knot

Method:

Heat oil in a wok and lightly brown the shallots. Remove the shallot crisps and drain well. Leave aside.

Add dried prawns and sauté until fragrant. Stir-fry yam and mushrooms. Add rice and seasoning. Stir-fry well.

Dish rice mixture into an electronic rice cooker. Add water and pandan leaves and cook rice as usual. Stand rice in cooker for 10 to 15 minutes before dishing out to serve. Serve rice with a sprinkling of shallot crisps, chopped spring onions and coriander.