And this is a sinfully delicious Bak Kwa (Pork Jerky) and Corn Egg Fried rice ! Fried rice has and always will be a good staple in the Asian household to use up whatever leftover rice you may have. It is not difficult to cook up a good fried rice at home as long as you has all the “sinful” ingredients on hand and with this as the bak kwa but luncheon meat, diced chicken or pork, prawns, etc are all equally good with fried rice too.
To ensure that the egg coats up every grain of the rice, you can always beat the eggs into the rice prior to cooking and mix them well before tossing them in the wok. This really helps to ensure that you get even and golden egg fried rice on every single grain of rice.
Frozen mixed vegetables that consist of diced carrots, sweet corn and green peas is commonly used in fried rice to give the rice a more colourful presentation. However since I am not such a huge fan of green peas, I decide to eliminate the frozen combination all together and just go along with the corns. And I guess the beauty of homecooked is that, you can always incorporate foods that you will eat into your own cooking instead of just following the norm.
Hope this simpe homecooked is good enough to whet up your appetite for today.
Bak Kwa and Corn Egg Fried RiceCourse: MainDifficulty: Easy
2 servings of cooked overnight Japanese short grain rice
2 slices of bak kwa, diced
2 tsp minced garlic
1.5 tbsp cooking oil
Some diced spring onions
Some sweet corns
1 tsp salt
Pinch of pepper
- Lightly beat 2 eggs and add to rice. Mix well and ensure all rice grains are coated with the egg.
- Add 1 tbsp of cooking oil to pan and saute minced garlics till fragrant.
- Add in diced bak kwa and saute briefly.
- Add in rice and corn. Stir fry on high heat.
- Move rice to one side of pan and add in balance 0.5 tbsp cooking oil to scramble fry the balance egg.
- Add in salt and pepper to taste. Continue to stir fry till rice almost dry.
- Add in diced scallions. Stir fry briefly and off flame. Serve hot immediately.