cooking food from home and experimenting with new cuisines
Thursday, August 30, 2012
I love fried rice because its so versatile. I usually make it once a week for my breakfast- and usually as an attempt to finish leftovers in the fridge. I had leftover brown mushrooms and rice- so I fried it up with onions and prawns. I usually make it Thai style- which means I put in 1 tbs fish sauce, 1 tbs soya sauce, 1 tbs sugar, juice of a lemon wedge and a pinch of salt. Its the perfect balance of flavours- sweet and salty at the same time. I always have a large bag of frozen prawns- so its easy to just toss in a handful to my fried rice concoctions.