We had a very simple dinner of home-cooked fried rice at home today. The hubs has been busy this week, thus unable to have dinner with us this Saturday night. My kitchen is usually closed on Saturdays and Sundays. Five days of cooking is enough for me. I had wanted to bring the kids to the Japanese restaurant at our condo to have dinner today but the thought of eating the same old food again did not appeal to me. Plus the thought of paying 15% service tax totally put me off! So I made fried rice for the girls and they loved it!
My fried rice composed of Basmati rice, fresh sweet corn kernels, minced pork, a pack of fresh baby shrimps, sausages, eggs, scallions and loads of garlic and small onions. The only seasonings I put were a few shakes of soy sauce and pepper.  I love putting generous amount of garlic and onions to cook my food as they impart flavor to my food, without the need to use much seasonings. Plus garlic and onions are potent roots known to have medicinal properties. As I used Basmati rice, which is low in GI, I ate a few spoonfuls of fried rice as well. My dinner is usually very light and I try to avoid carbs in the evening. I cook for my kids and I only nibble on the dishes.
I cooked a little extra fried rice tonight and kept a portion in the fridge, so that the girls’ dinner will be settled tomorrow. Sunday is my rest day and I ain’t going to slog in the kitchen and get oily all over 😛
The baby yau mak veggie was oil-blanched, which saved me the trouble of stir-frying. Veggies briefly blanched with oil and a pinch of salt in the pot of water are very palatable and my kids have no complaints eating them.
I am sure many of you are already on vacation or simply having a staycation. For us, we will stay put in KL for another 2 weeks, before our trip to Singapore.
Have a good weekend everyone!
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