The little one accidentally banged her head onto the wall last night, and had a really bad swelling bump. So we decided to keep her in the house today to monitor better – and so it’s like home alone with mummy again lol.
Since we’re alone at home, I would usually prefer meals that are quick to cook, so I thought of fried rice. I used whatever I had in the pantry, so it’s just ikan bilis, egg, fish cake, frozen vegetables. I also did not use a lot of salt or soy here, so the taste is mild enough for a toddler.
For the coating of the rice with egg, I’ve used this method which I’ve learnt on a Taiwanese cooking program – raw egg yolk to mix with the rice grains before cooking on the wok. It’s more of a fail-proof fried rice method, which I like! Haha.
Ikan Bilis Fried Rice
(Serves 2-3 Adults)
– Ikan bilis, about 1/2 to 3/4 of a rice bowl
– 1 cup of cooked rice
– 2 garlic cloves, minced
– 1 egg, with yolk and white separated
– 1 fish cake, sliced into strips
– Frozen vegetables, about 3/4 of a rice bowl, thawed
– Seasoning: 1 tsp fish sauce, 1 tsp light soy or salt, some pepper
– Garnish: chopped spring onion, fried shallots (optional)
1. Rinse ikan bilis for about 3 times. Lay them flat on thick paper towel to air dry as much as possible, about 1 hour in advance.
2. Heat wok with some oil, enough for shallow frying. Once wok is heated, add in ikan bilis. Stir fry briefly to coat evenly with oil. At some point, the wok may get rather hot, and the ikan bilis may “jump” around the wok. You can then cover the wok at this point. Fry until golden brown to your preference.
3. Once ikan bilis are fried enough, dish up and set aside. I usually place them onto paper towels to absorb extra oil.
4. Add the egg yolk into rice, in a medium sized bowl. Mix the egg yolk into the grains by using a “fluffing” motion. Try not to press or squeeze the grains too much.
5. Heat oil in wok. Once wok is heated enough, saute minced garlic till fragrant. Add in rice and stir fry until the yolk seemed drier. Add in frozen vegetables and fish cake. Stir fry briefly.
6. Make a well in the middle of the wok, add in egg white. Wait for it to become more opaque and set, then scramble it with your spatula, and stir fry with the rice.
7. You can then add in the ikan bilis and chopped spring onion. Add in seasoning and stir fry briefly.
8. Dish up once done.
– I am usually quite careful about using processed food in my cooking. For fish cake, I am using just for variation and texture. I only use Sakura’s fish cake because the ingredients seemed better, without MSG or weird additives. You can replace with prawns 🙂
– If you add light soy, it will make the rice grains darker in color. If you would like to retain the yellow fried rice look, simply replace fish sauce and light soy with salt.
– You can also reserve a little of the fried ikan bilis, as topping, for a crunchier texture.
– You might also want to include sliced onions, to saute together with the garlic.