![\"blog-2011-cooking-OLYP6045-olive-fried-rice\"](\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2011\/03\/blog-2011-cooking-OLYP6045-olive-fried-rice.jpg\" "\\"blog-2011-cooking-OLYP6045-olive-fried-rice\\"")
<\/p>\nYang: "I feel neglected"<\/p>\n
Ling: "Huh?"<\/p>\n
Yang: "No more TLC…people now got high blood pressure…"<\/p>\n
Ling: *Oops*<\/p>\n
Long story short, I was doing less home-cooked meals since the arrival of Hannah in our family. Caring for a baby proved to be energy-sapping for me for a long while and hence I played down other areas of family life. The cooking department became low priority amongst other things. For most meals, we either eat out or order in. We had quite a bit of fast food since Mcdonalds’ delivery was quick and easy. So ya, not much of healthy eating I must say. And I felt sorry when Yang’s doc broke the bad news of him getting high blood pressure. It’s time the wife do something to improve his diet.<\/p>\n
The solution? Back to the kitchen it is! :P<\/p>\n
I plan to cook at least 3 times per week for a start. And I shall post about my experiences with new recipes here. The recipes posted here usually serve 2 persons (1 with a large appetite and the other with a normal appetite)<\/p>\n
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OLIVE FRIED RICE Ingredients<\/span><\/strong><\/p>\n \u00a7 Cold, cooked, long-grained white jasmine rice \u2013 1 \u00bc cup (I usually keep the cooked rice in the fridge for 1-2 nights before using it)<\/p>\n \u00a7 Minced Pork \u2013 300 g<\/p>\n \u00a7 Eggs \u2013 2 large, beaten<\/p>\n \u00a7 Preserved, salted, black olives \u2013 4, rinsed, pitted & diced semi-fine<\/p>\n \u00a7 Garlic \u2013 3 cloves, minced<\/p>\n \u00a7 Olive oil \u2013 2 tbsps<\/p>\n \u00a7 Japanese cucumber \u2013 1 stick, washed and sliced<\/p>\n \u00a7 Lime \u2013 1, cut into segments<\/p>\n Seasoning<\/span><\/strong><\/p>\n Beaten Eggs (before cooking)<\/span><\/p>\n \u00a7 Light soy sauce \u2013 1\/2 tsp<\/p>\n \u00a7 Ground white pepper \u2013 dash<\/p>\n \u00a7 Tap water \u2013 1 tbsp<\/p>\n Minced Pork (during cooking)<\/span><\/p>\n \u00a7 Oyster sauce \u2013 3 tbsps<\/p>\n Fried Rice (at the end of cooking)<\/span><\/p>\n \u00a7 Ground white pepper – add as desired<\/p>\n Method<\/span><\/strong><\/p>\n 1) Heat up the wok with medium heat and add 1 tbsp of olive oil.<\/p>\n 2) Once the oil is partially heated up, pour in the beaten eggs and scramble lightly until almost cooked. Use the spatula to cut up the eggs into small pieces. Set the scrambled eggs aside.<\/p>\n 3) Clean up the wok with a damp paper towel and proceed to add 1 tbsp of olive oil.<\/p>\n 4) Once the oil is partially heated up, add minced garlic and saut\u00e9 until fragrant and lightly brown.<\/p>\n 5) Add the minced pork and stir-fry constantly to break up the meat into tiny bits.<\/p>\n 6) Add oyster sauce and continue to stir-fry until cooked. Set aside the minced pork.<\/p>\n 7) Add rice into the wok and stir-fry until all the grains are separated (I also used a spoon to help break up the cold, hard rice during preparation stage.)<\/p>\n 8) Add diced olives to the rice and stir to mix well.<\/p>\n 9) Return the cooked eggs and minced pork to the wok and continue to stir and mix everything evenly. Add a dash of pepper.<\/p>\n 10) Stir-fry until the rice has soften and is hot.<\/p>\n 11) Scoop the fried rice into a bowl and invert the bowl onto a serving plate with sliced Japanese cucumber and a segment of lime as side garnishes. Repeat for another plate.<\/p>\n 12) Serve while hot.<\/p>\n","protected":false},"excerpt":{"rendered":" Yang: "I feel neglected" Ling: "Huh?" Yang: "No more TLC…people now got high blood pressure…" Ling: *Oops* Long story short, I was doing less home-cooked meals since the arrival of Hannah in our family. Caring for a baby proved to<\/p>\n
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