After cooking the mushrooms with chicken that day, I still had some button mushrooms left, some spring onions from something else that I cooked, and some leftover rice. So what better than to cook fried rice! Fried rice and fried beehoon are two of my favourite meal for one. Even though I am normally a small eater, for some reason if you put a plate of very nice fried beehoon or fried rice in front of me, I gobble up more than the portions that I normally eat. For me, fried rice is a dish where you can throw in whatever you want but when I make fried rice, the must have’s are eggs and shallots. Somehow, I find that the rice is not so aromatic if you just put in garlic instead of shallots. The rest are freestyle! Here goes the recipe.
Ingredients (Serves 1):
Half a chinese sausage, cut into tiny bits
1 bowl of rice
1 handful of spring onions
6 button mushrooms (large), cut into thin slices
Mix the following ingredients in a bowl:
2 teaspoons of oyster sauce
1 tablespoon of soy sauce
Half teaspoon of sugar
1. Heat about 1 tablespoon of oil in the wok. Pour the beaten eggs in and fry till eggs are like cooked scrambled eggs.
2. Dish the eggs out and heat another tablespoon of oil in the wok.
3. Put in shallots and chinese sausage and fry till shallots are slightly brown.
4. Add in button mushrooms and continue frying till mushrooms are slightly browned.
5. Add in rice and seasonings. At this stage, you will need to keep frying the rice so that it does not stick to the wok. Fry it for a good 5 minutes so that the rice is totally dry and fragrant.
6. Add in spring onions. I like the spring onions slightly cooked so I fry it for 30 seconds or so.
7. Add in the eggs.
8. Dish it out and garnish with more spring onions!