Many versions of fried rice

Living alone in a house is no joke. Keeping up with housekeeping is tedious for me.  I’ve always been vocal about not too keen on cleaning the house. The kitchen is my domain, the rest of the house not! But not, gotta find someone to fix the lights and the Moen faucet in the bathroom and get a plumber to fix the faucet in the garden. Otherwise, I won’t be watering the plants for some time.

Cooking for one can be a bit tedious, too, specially after a long day at work. Cooking rice is a problem, in particular, since it can be time consuming and expensive to cook rice each time I eat. The solution is to cook several cups at once then pack them into small servings and refrigerate. Having done this, I usually resort to making a quick stirfry of whatever I can find in the ref and then just add the rice to make a one dish meal. I love fried rice! The basic ingredients I always use is chopped ginger, garlic, oyster sauce and pepper. Just saute them together, add the meat or fish then the vegetables that are chopped finely. What vegetables to add? Staple vegetables I get each week are asparagus, bell peppers, carrots, Chinese cabbage, mushrooms and whatever unusual vegetable I find in the market. Bamboo shoots, for one, is quite common here and there are several kinds. Just take a small portion of each and stirfry. Add chili flakes for some kick, if you want. Once vegetables are done, add the rice which have been crumbled already. Stirfry a few minutes till rice is heated through. Season with salt and pepper to taste. Drizzle with some sesame oil and stir some more. Transfer to a bowl then eat while hot.