Usually, when I fry rice, it will either be in our kampung style with ikan bilis (dried anchovies), with or without belacan (dried prawn paste), or our Chinese style with lap cheong (Chinese sausage) and egg, for instance. The other day, I used luncheon meat instead of lap cheong – bits of char siew can be another alternative.

Well, the other morning, I found some leftover basmati rice from the day before in the fridge so of course, I took it out to fry for my breakfast. My girl cooked a slab of salmon for dinner the previous evening so of course, she was not able to finish all of it. Seeing that, I decided to fry the rice a little differently this time around – with a western touch!

I melted some butter in the pan and added quite a lot of chopped garlic. When it had turned a lighter shade of brown, I added a bit of the salmon, mashed. I found some canned mushrooms in the fridge so I took them and sliced them and threw them in as well. Next, I seasoned the rice with those bottled Italian herbs and generously sprinkled a whole lot of chili flakes all over it. When it was almost done, I put in an egg, followed by a bit of salt and pepper according to taste, and it was done…

I garnished it with some chopped spring onion from my garden and sat down to eat. Much to my delight, I found that it was very nice, different from what I would fry usually and bursting with all kinds of flavours from the ingredients added.

I quickly took a bit to fill a separate bowl, making sure there were a lot of the salmon flakes and mushroom in it…

…to save for my girl to eat for breakfast when she woke up. Unfortunately, she did not feel like having that so in the end, I finished it all off for lunch that day. Sighhh!!!

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

5 thoughts on “Western…”

  1. Any kind of fried rice, be it done in kampung, Chinese or Western style, I would it love it. Add a bit of this and that it will turn out great.

    Yes, anytime nicer than re-steaming and eating it after keeping it overnight in the fridge. I’ve been cooking porridge using our leftover basmati rice, and I’m enjoying it too!

  2. Fuiyoh like what Uncle Roger says! I am not sure if he will be happy with this due to the use of non Asian ingredients but I will certainly love it

    Yes, but I guess if I had added a generous sprinkling of msg, he would definitely approve. LOL!!!

  3. Have never tried fried rice with salmon before…hmm…wouldn’t it taste weird? Perhaps I am not used to it.

    You like the garlic butter rice at Manhattan? And do you like salmon? If your answer is yes to both questions, then you will love this version of fried rice. Dare to be different! Life is too short to be boring!!!

  4. I would sure not mind a bowl of your fried rice. I never use salmon in my fried rice, rarely buy it. Not usual ingredient in Chinese fried rice.

    Well, like I said this is fried rice with a western twist NOT Chinese fried rice!

    My girl is not a fan of my kampung fried rice nor my Chinese fried rice but she loved the garlic butter rice at Manhattan Fish Market and she absolutely loves salmon – we buy it for her all the time…so I thought she might like this. Unfortunately she did not even try. Sobsss!!!!

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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