Fried Rice with Pork Cutlet

Both of us had our own appointments on Monday and that means that I will only need to cook once this week. My hub tried to make keep things simple for me and suggested having a one-dish meal - Fried Rice. He didn't want the vegetarian version I have cooked for him before as he wanted some real meat in it.

Before he carried on with his next sentence, I knew that he wanted to ask for Pork cutlet. Somehow, he just loves the pork cutlet that I have made. Feeling that this combination would turn out quite heaty, I suggested adding a vegetable dish to 'balance' the meal.

So it turned out that I still have to cook 3 dishes. *pengz* So much for keeping the meal 'easy and simple'. >_<"



Click here for pork cutlet recipe.

Ingredients

• Steamed Rice (1 cup of uncooked rice)
• Mixed vegetables (carrot/pea/corn)
• 2 eggs (beaten and with 1 tbsp of light soy sauce and a dash of pepper added)
• 2 tbsp cooking oil

Seasonings

• 3 tbsp light soy sauce
• a pinch of salt
• a dash of pepper

Method

1) Add mixed vegetables to 1tbsp of heated oil
2) Add a pinch of salt and stir-fry
3) Set aside the mixed vegetables in the wok and add another tbsp of oil
4) Fry the egg
5) Before the egg is fully cooked, add the steamed rice to the mixture
6) Add the light soy sauce and stir until the colour is evenly distributed.
7) Sprinkle a dash of pepper over before serving

Oh, on a side note, I managed to fry rice without any burnt marks at the bottom of the wok today. It was so easy to manage the rice this time round, even though I cooked the rice on the spot (and not left overnight in the fridge).

I guess it has got something to do with keeping the fire to the minimal and letting it slowly and evenly heat up the rest of the wok. The salesman's comments on the nature of the wok suddenly start to make sense to me. After 1 year plus. :P