Give a little, take a little…

Actually I was planning to go out and eat something that morning and it rained! Tsk! Tsk! But in a way, I was quite happy as it had not rained here for so many days before and after Chinese New Year and it was getting a bit too hot for comfort. Well, that only meant one thing – that I would have to cook something for breakfast. I noticed that my missus had not been eating much of the noodles that I had been cooking in the morning and when I asked her why, she said she had grown quite sick of it. Hmmmm….I suppose I would need to cook other things then or come out with some new recipes.

I did not have noodles that morning in question though – there was some leftover rice in the fridge so I decided I would cook that and get it out of the way – you know how I feel about seeing thing sitting in the fridge for too long. Well, I did not cook it completely differently from how I did it a few days earlier – in fact, I would say it was more or less the same – give or take a little…

These were the ingredients I used – the usual sliced shallots and garlic and chopped spring onions…

…and some lap cheong (Chinese sausages), sliced and leek, thinly sliced, eggs and my missus’ pounded chili dip.

My missus was horrified to know that I used the leaves of the leek – she said that normally people would used the bulbs only as the leaves would be too hard to chew. Hmmm…I did not have a problem with it – but I did slice the leaves very thinly so I guess that did the trick. This reminds me of my sister-in-law in New Zealand – she came home one day with what looked like leek and she only used the bulbs and threw away all the leaves. It turned out that they were spring onions and goodness gracious! Theirs were really huge!!! I thought that was such a waste as here, we would use everything except perhaps, the roots. I quickly retrieved the leaves and cut them into tiny bits and used them to toss some Bovril egg noodles – they were really nice and the son asked for seconds!

Anyway, back to my fried rice, as usual, I fried the shallots and garlic till golden brown and then I added the lap cheong…and subsequently, the leek…

I reckon if I had added egg, beaten, at this point, it would make a very nice meat and vegetable dish to go with rice.

After frying for a while, I added the rice…

…and in went the chopped spring onions and  a spoonful of the chili dip. Some may want to add soy sauce but I did not want that to ruin the nice colours and besides, it would overshadow the nice flavours of the ingredients I had used. If you’re not used to such light and pleasant tastes, maybe you can add a pinch of salt and msg…or some chicken or ikan bilis stock…or even a dash of fish sauce/gravy so that it would be a bit salty. I did not bother as I would prefer it this way.

Lastly, I added the eggs and after mixing them well with everything else and stirring till they were cooked, I dished out the fried rice…

…and served.

I loved it and I sure would not mind frying rice like this again but of course, I could vary the ingredients…just in case my missus would get sick and tired of my fried rice as well. Sighhhhh!!!!!!!