Doesn't TaZte Like Chicken

Location: My tiny kitchen

Besides the portobella mushroom fried rice, this fried rice is another non-traditional fried rice that I thought of. Because corned beef tends to be fatty, no oil is needed while pan frying the rice.

This recipe makes 6 servings and it needs one can of regular-sized corned beef.

I usually don’t use this brand but I discovered it recently and I figure it’s worth a try since it’s from New Zealand.

I wasn’t disappointed. I can see whole beef pieces despite it’s canned beef. The meat the brand that I usually use is shredded. I like this brand better and I stocked up 2 more cans right afterwards

Dice half of an onion.

In a non-stick pan, stir fry the corned beef. The beef gives off a lot of fat and therefore you don’t need to put any oil into the pan.
Put in a good amount of freshly ground pepper.
Stir fry the beef until all its juice is reduced.

Put in the onion and stir fry the beef and onion together until the onion sweats.

Julienne half of a cabbage.

Have 4 bowls of cooked rice ready.

Take the beef out of the pan.
Put in half of the rice and pan fry it over medium heat until it’s slightly broken apart.
Put in half of the beef and onion.
Put in 1 and 1/2 tbsp of soy sauce and stir fry until the beef and onion are fully incorporated into the rice.

Throw in the julienned cabbage and mix well.
Repeat with the second batch.

This is my corned beef and cabbage fried rice; I was inspired to create this fried rice while I watched someone preparing corned beef hash on TV. The fat from the corned beef makes the rice tastes yummy, while the cabbage gives the dish a fresh taste.

Location: My tiny kitchen

After I wrote the egg trio post, quite a few friends asked me for the recipe to make the over-easy fried egg.

Besides my husband, I have a brother who is also an egg freak. This is a recipe which he created when he was less than 10 years old. Yes, when my brother was still a kid, he would skillfully cook a perfect over-easy egg for himself as a snack. His recipe is almost always foolproof: the yolk is always runny and the best thing is only little oil is used for frying.

Since I bake from time to time, I always get 3 dozen eggs from Costco when my fridge is out of eggs.

In a pan, put in 1 tsp of oil. Heat the pan until the oil gets very hot.

When the oil is hot, crack in the egg. If you got the temperature of the oil right, then the egg will immediately sizzle. I love listening to the sizzling sound. It’s the best sound to wake up someone special in a weekend morning.

Closely watch the colour of the egg’s rim. Cook the egg until the edge just turns golden brown. As soon as the edge becomes golden brown, cover the pan and turn off the heat. Leave the egg covered for 1 minute. During this time, don’t touch the egg – don’t open the cover, don’t move the pan, don’t do anything!

After one minute, open the pan and using a wooden spoon, gently slide the egg from the pan onto the plate.

Location: My tiny kitchen

ET likes eggs ALOT. He’s the only person I know who would eat eggs after dinner; it’s like a dessert for him. He likes eggs prepared in almost any way. I’ve cooked eggs for him in many ways and the most time consuming recipe involves poaching an egg so that the yolk is just partly cooked, then the egg is dipped carefully into panko, and lastly deep fried. The panko gives the egg a nice crust and the yolk remains runny when you eat it.

The deep fried poach egg is fun to make only on days when I have nothing to do. I usually prepare eggs in the ordinary ways: soft boil, over-easy or scrambled.

The soft-boiled egg is drizzled with soy sauce, sesame oil and maggi sauce. This is how my husband always eats his eggs as he grows up.

The over-easy is eaten with ketchup and hot sauce.

The black truffle scrambled egg is scrambled with truffle sauce, then drizzled with truffle oil and truffle sauce.