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Monday, August 19, 2013

Super Easy To Dish Out Japanese Fried Rice

Yesterday, I whipped up some very yummy Japanese fried rice, on an impromptu basis.  After a super heavy breakfast at TedBoy Bakery @ Bangsar, we skipped lunch.  By 4ish pm, the girls announced that they were quite hungry. Note : quite hungry only hehe... and Alycia volunteered to cook scrambled eggs.  So she took 6 eggs out from the fridge, cracked them in a bowl, whipped them up and heated up the non-stick pan.  After pouring in the 6 eggs mixture (seasoned with mixed herbs and pepper) and frying them for a minute, I suggested that we should put in the Japanese rice that we had the night before and make that our dinner since it was already close to 5pm.  Without a thought, Alycia my rice-pot seconded my suggestion. Then I asked her to chop up a tomato for the fried rice and I added some seaweed that my mum bought from Korea. With a dash of soy sauce and a few stirs, the Japanese style yummy fried rice was ready.

Sherilyn quickly cut up some cucumbers BUT cut her finger AGAIN!  Then she fished out the block of Emmentel cheese from the fridge and scraped some onto the rice.  It was an impromptu decision to cook fried rice and the girls and I had fun in the kitchen.  The cut finger did not dampen Sherilyn's mood and everyone had a very satisfying early dinner at 5pm yesterday, which was the last day of the school holidays.

Our Japanese fried rice with 6 eggs, 1 tomato, soy sauce, pepper, mixed herbs, Emmentel cheese and Korean seaweed, yums!
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