Pork Luncheon Meat Fried Rice with XO Sauce.

I had purposely reserved half portion of the pork luncheon meat I used for last night's dish for what I am going to prepare for lunch today. I had also prepared more rice last night.(Overnight rice are used for fried rice because in this way, the rice won't turn out too sticky and affect the taste of the dish.) Crack 2 eggs into the cold overnight plain rice and mix well. This is to give the plain rice a nice yellow colour and of course, the rice will taste better too.

Simply cut the pork luncheon meat into smaller cubes and prepare one or two diced onion. Then prepare some minced garlic. Of course you may add in some finely chopped red chillies and green spring onion (I have run out of those in my fridge today) to make the dish more colourful and appetizing.

Simply prepare these 3 ingredients. (half portion of the pork luncheon meat cut into smaller cubes, 2 medium size onion diced and some minced garlic)



Crack in 2  eggs and mix it well with the cold overnight plain rice.

XO Sauce - its a fabulous sauce that will surely enhance the taste of the fried rice.

Now, heat up some oil, throw in the minced garlic and fry till frangrance. Crack in  a beaten egg and let it set slightly before mashing it up and add in the pork luncheon meat and onions. Stir fry till the pork luncheon meat are brown and crisp. Its now ready to add in the plain rice coated with eggs. Add in 3 tbsp of the XO sauce. Keep folding and mix well and season with some white pepper powder and a little bit of light soy sauce just to enhance the flavor. Don't put too much light soy sauce or the fried rice will turn out too salty because the XO sauce and the pork luncheon meat are already salty. Keep folding and press with the spatula, making sure the rice is nicely browned and fluffy.

Yummy fried rice with pork luncheon meat, XO sauce and fried egg.

I always like to prepare some fried eggs to go with the fried rice. Topped with some homemade dried shrimp sambal.Yummm....

Special Baked Bean Meal.

Its another lazy Sunday. I decided to prepare a quick all in one dish that has been the kids' all time favourite.

Prepare the ingredients as shown in the first 2 pictures and we are ready for tonight's dinner.

Firstly, heat up some oil and fry the diced carrot and potatoes till light brown. Remove from the wok. Next, fry the diced pork luncheon meat and set aside. Add some oil and fry the garlic till frangrance. Then add in the minced meat(can be replaced with fresh prawns) and chopped onion. Toss in the carrot and potatoes and  diced luncheon meat together with the can of light baked bean.

Use the empty can to measure the amount of hot water (1can) and pour it into the wok. Stir and mix well. Season with some Maggi tomato & chilli sauce, a dash of the Lea & Perkin sauce and some oyster sauce. Then add in a pinch of sugar and some sesame oil.

Let it simmer in low flame for 15mins or till the potatoes and carrots are soften. Turn off the fire and fold in the beaten egg. Lastly, add in the chopped green spring onion and its ready.

Serve with piping hot fragrant rice.  

Fried Vermicelli Noodles

Fried egg chopped coarsely.

Fried Glass Vermicelli Noodles

Prepare the simple ingredients as shown in the first and second pictures above. Soften some dried glass vermicelli noodles in water, drained and set aside.

Heat up some oil in a wok. Stir fry the sliced shallots and minced garlic until frangrance, follow by the carrots and mushrooms. Add more oil if its too dry, keep frying for awhile then add in the chicken meats. Stir-fry till the meat turns white and add in the glass noodles. Season with some light soy sauce and fish sauce. Add some dark soy sauce to give the glass noodles a deeper brown. Lastly add in the coarsely chopped fried eggs sheets, chinese parsley and green spring onion strips and mixed well. (Slowly mix all the ingredients and seasoning well under low heat because the glass noodles will get to stick on the wok easily if the heat is too high)

Serve hot. Enjoy!