Fried Rice 炒饭

I usually cook fried rice or noodle when my hubby goes overseas. It’s too troublesome to cook 2 dishes with soup when there’s only the kids and me. An online friend saw this in my food gallery and asks if she could have the recipe. Sorry for the wait.

Ingredients:

• Fresh cooked rice (I don’t use overnight rice because the kids are eating)
• Long beans, diced
• Baby corn, diced
• Carrot, diced
• Fake crabmeat (similar to crab stick; it’s made from fish paste)
• Egg
• Salt to taste

How to do it:

1. Stir fried long beans, baby corn, carrot and fake crabmeat till cooked.
2. Set aside.
3. Scramble an egg till cooked.
4. Add in cooked rice and the earlier cooked ingredients.
5. Add salt to taste.
6. Continue to stir fried till mixed well.
7. Dish and serve.

Note:
If using fresh cooked rice, make sure you don’t add to much water when cooking the rice. Otherwise the fried rice will be too starchy. Remember to add enough oil when frying rice otherwise it will stick to the pan. The ingredients I use here are my son's favourite. You can always substitute them with others.

Waterchestnut with Lotus Roots Drink 马蹄莲藕水

My father taught me how to make this drink during my *ahem* younger days. Nothing I tried outside come close to this. Although, he insisted on leaving the skin of the waterchestnut and lotus roots on, I preferred to skin them. I hate it. So time consuming. No choice. Have the urge to drink so gotta do it.

Ingredients:

• Waterchestnuts: skinned
• 2 Canes; chopped into sections
• 1 small section of Lotus roots; skinned and sliced
• Rock sugar to taste

How to do it:

1. Put all ingredients except rock sugar into a pot of water.
2. When the water starts to boil, turn to low fire and brew for 3 hours.
3. Add rock sugar to taste.
4. Serve when cooled.

Note:
If you preferred the normal waterchestnut and cane, don’t add lotus root. But then you will miss the essence of this drink.