The Fried Rice

As easy as it seems to cook, it’s hard to find really good Fried Rice (a.k.a. “Flied Lice”). Here is my version:

1) Cook Jasmine rice for 20-minutes, then let cool off for 10.

2) Mix Dijon mustard, Hunan sauce and Soy sauce into a thick, spicy and dark brown sauce.

3) Fry eggs (one per person) just like you would making scrambled eggs.Chop and scrape. Chop and scrape.

4) Fry bacon, onions, hangersteak, sausages ot whatever you find in the fridge. Anything goes. This is a leftover dish.

5) Mix the rice with 1/2 of the sauce in a wok. Stir. Add the scrambled eggs. Stir.

6) Finally add all other ingredients. Stir.

Serve the Fried Rice directly from the wok with the rest of the sauce as a side for the guests that enjoys hotter food. This dish takes about 30-minutes all-in-all and is very inexpensive and super tasty. As long as the rice is properly steamed, the sauce hot and the eggs scrambled it’s hard to fail.

Perin's Thai Sole

I just have to share our newly invented dinner dish: Perin’s Thai Sole. It was just fab and the quickest (5-10 minutes) gourmet meal I’ve ever made.

2 Soles per person

Heavy Whipping Cream

Cous-Cous

Lime Juice

Fresh Basil

Green Curry Paste (Thai Kitchen)

Pepper

Salt

Olive Oil

1. Mix the curry with the cream and add pepper, basil, lime juice and salt in a pan. Let it cook for a few minutes on low heat.

2. Heat up water and add salt and olive oil in another pan. Add the cous-cous when heated. Take off the stove and let rest for 5 minutes.

3. Add the sole to the curry cream and let cook for about 3 minutes with the cover on.

4. Serve together (I made a cylinder of the cous-cous and added the sole on the side). Enjoy!

Blogged with Flock