You can practically cook fried rice with anything. Whatever you add, fried rice will always be a complete meal but a combination of meat or poultry and vegetables is still the best for wholesome nutrients. My story behind most of my fried rice recipes is always the same. It's using up leftover ingredients, waking up late and indirectly forcing me to cook or I can't contain my hunger and need to cook something in a jiffy.
Adding eggs into fried rice has become a habit; "sort of" as without eggs, the dish is not complete for me. As for the rest of the ingredients, it depends on what's available or saving near expiry ingredients. Besides fish balls, I had fish cakes, cabbage, the dry and bottled ingredients. Since I didn't add chilies in the dish, I made a dipping sauce with sliced chilies, soy sauce and lemon juice.
There's no big tacky words to describe this fried rice except that it's simple yet unforgettable.
3 cups cooked rice
1/2 slab (about 30g) fish cake - slice into thin pieces
5 fish balls - cut into two
1/4 cabbage - shredded/sliced thinly
5 garlic - chopped
2-3 stalks spring onions - sliced
3 tbsp oil
Pepper and salt for taste
Scramble eggs in oil and remove to be kept aside.
In the same oil, fry fish cake, fish balls and garlic for about 3-4 mins.
Add rice and stir into the ingredients (for 1-2 mins).
Next add all the other ingredients.
Give a couple of good stirs and remove from heat.
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