Skip to main content

Fried Rice with Chinese Sausages and French Beans ~ 臘腸炒饭


This was my first 'lock down' dinner on 18th March.  It's just a simple fried rice all-in-one dish as I had to finish off my 'lap cheong'  to make space to stock up food in my fridge because of the lock down.  It's super easy to whip up and I just garnish it with a sprinkling of fried garlic, but it was yummy!               




Fried Rice with Chinese Sausages and French Beans   ~  臘腸炒饭

Ingredients

  • 1/2 cup rice plus enough water to cook
  • 85 gm (in a pair) Chinese sausages, sliced
  • 90 gm french beans, diced
  • 2 eggs
  • Salt, light soya sauce as desired
Method
  1. Heat up a pan with some oil, scramble the eggs with a bit of  soya sauce and salt.  Dish out.
  2. In the same pan, fry the Chinese sausages till cooked, dish out but leave the oil in the pan.
  3. With the oil from the sausages, fry the diced beans with a bit of salt.  Pour in the cooked rice, a bit of soya sauce, fry and mix well.  Test for taste.
  4. Mix in the scrambled eggs and sausages.
  5. Dish up, sprinkle on some garlic and serve immediately.


Comments

  1. Replies
    1. Thank you, Angie. Need to be more 'stringent' with food during this 'lock down' period.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.