have you ever had this nagging feeling of what to cook whenever a festive season is around the corner? what mood do i want to create? i want it to be different but not too overwhelming for my guests....who am i inviting? what is the occasion? are they adults or children? big eaters or mousy eaters? well there is room for everyone... read on.

Monday, April 24, 2006

Smoked Oyster Fried Rice

Every housewhole would have their own favourite style of frying rice. I accidentally stumbled upon a can of S&W fancy whole smoked oysters in my larder and huge bowl of left-over plain rice in the fridge. Put them together and what have you got? Bippity Boppity fried rice!
1 can of S&W fancy whole smoked oysters 10 prawns (peeled and deveined) 3 black chinese mushrooms (sliced thinly) some leafy choy sum (short sprigs)
some long beans (diced)
1 egg
sesame oil
2 shallots (chopped)
2 clove garlic (chopped)
Seasoning :- dark soya sauce light soya sauce
salt and pepper
accompaniment:-
3 bird eye chilis (sliced) 2 large red chilis (sliced)
light soya sauce
Drizzle a wok with olive oil and sesame oil, throw in the chopped garlic and shallots, then add black mushrooms, oysters and prawns. Sautee till fragrant, beat in an egg and add in the vegetables and rice. Drizzle in all the seasoning and fry.
As for the sliced chilis, just add light soya sauce and eat as a tastebud appetiser.

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I'm Audrey from Somewhere in my kitchen, Malaysia.

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