Tuesday, August 30

What's for Lunch: Mama Nida's Fried Rice

After finishing the to-do list for our daily opening, lunch is always the next question. What is for lunch?

Surrounded by many shelves of Asian cooking ingredients and frozen meals, it shouldn't be that hard to come up with something. Oh but it is. After checking what is in the back refrigerator I found some left-overs!

Yeah, I wasn't excited about that either. So, I put on the cooking thinking cap and came up with this.

I call this Mama Nida's Fried Rice, served with a Pork and Eggplant Curry that one of our customers brought for me the other day.

Fried Rice is it's own recipe and it can be as simple as adding fried garlic and oil or as complex as adding meat, veges, eggs, and whatever fancies your taste buds.

Here's how I did it with the available resources that I have.

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Mama Nida's Fried Rice
Serving size: 3-4
Prep Time: 3 minutes
Cooking Time: 5 minutes

Orange means we have it on our shelves.

4 Cups Cold Cooked Rice (Leftover Rice)
2 Duck Eggs or Chicken eggs (Scrambled)
3 Cups Chopped Yu Choy(Choy Sum) or Nappa Cabbage(substitute)
2 Tbsp Fried Onions
2 Tbsp Chopped Basil Leaves
1 Tbsp Sesame Oil
3 Tbsp Soy Sauce 


1. Plug in electric wok and set it on medium heat and add sesame oil
2. Scrabble two eggs into the wok until slightly firm. Crumble up rice so that they are not in clumps and mix the two ingredients together.
3. Add Basil, fried onions, and soy soy sauce. In a folding motion, mix well.
4. Lastly, add the bowl of yu choy or nappa and continue to mix until the vegetables becomes soft.
5. Place the lid on top and turn off the wok. Let it sit for 5 minutes.
6. Serve with leftover meat dish ( I happen to have Pork and Eggplant Curry)


Rice + soy sauce + oil = Fried Rice. Simple. Then you can add whatever vege, meat, herbs, and extra seasonings you want and you've made it your own.

This is a new section we will attempt on our blog to give quick and easy lunch ideas when you're crunch for time and still wants to cook your food. Let us know how you like it.

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