Ingredients
1 cup rice & pearl barley
enough water to cook rice according to the rice cooker suggestion
5 stalks pak choys, chopped
1 handful char siew, chopped
1 shallot, diced
2 cloves garlic, diced
Seasoning
1 tbsp oyster sauce
1 tbsp soy sauce
a dash fish sauce
1 tsp sugar
50ml chicken stock
- Put enough water into rice & pearl barley, cook in rice cooker
- Loosen the rice when it is cooked, set aside
- Heat pan with a bit of oil, lightly fry shallot and garlic til fragrant
- Put in char siew, stir fry til fragrant
- Put in chopped pak choy, stir fry til soft
- Add in seasonings, sauteed for a minute
- Stir in cooked rice, mix it evenly with veggie mixture, cover the lid, heat for 2 - 3 minutes. Serve.
As I am having yoga class at 8pm tonite, it was advisable not to eat (heavily til full) 2 hours before it, thus I gotta have a heavy lunch in order to last me til 9.30pm. The rice, egg & some chili belacan are good to last me til the class over :)
This rice is easy to cook and still tasty when eating cold, it is ideal to pack into bento as well.
2 comments:
Nice "sunflower", I'm sure one's appetite will be whetted when seeing this. I know I am!
:) thanks, HK.
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