Homecooking: Egg Chili and Eggplant Fried Rice

What better way to do with our cold rice than to make a fried rice. Vegetarian fried rice that is (good thing my husband eats anything). Oh I tried to draw the ingredients ( I found my sketch pad while cleaning my stuff.) I'm not good at drawing obviously,but it's my way of being creative today.

adapted from http://casaveneracion.com

Ingredients:

• 4 tbsp vegetable oil
• 2-3 eggs lightly beaten with a little salt & pepper
• 1 large eggplant cut into 1/4 inch cubes 
• salt & pepper
• 1 tsp. minced garlic
• 1 finger chili, finely chopped
• 4-5 cups of cooked rice
• 2-3 tbsp. fried onions
• 3 tbsp finely sliced scallions

Direction:

• Heat 1 tbsp vegetable oil in a frying pan. Add onions. Once fried set aside. Pour in the beaten eggs & cook just until set. Roll up & transfer to a chopping board. Slice thinly.
• Pour the remaining oil into the pan & heat. Add the eggplant cubes & sprinkle with a little salt & pepper. Cook stirring occasionally until slightly softened. Add the garlic & chili. Cook until the eggplant cubes are cooked through & the mixture is aromatic.
• Add the cooked rice & friend onions. Sprinkle in more salt & pepper. Stir fry until the rice is heated through.
• Add the sliced eggs & scallions. Stir a few more times.

Serve hot & Enjoy!

Homecooking: Cheese-topped Potatoes

I'm into the process of going semi-vegetarian,no red meat years ago only fish & chicken. And finding meals that are easy is a challenge for me & my husband because I am below average in the kitchen and I will be back into the workforce next week. So last week, I tried this recipe adapted from casaveneracion.com

Preparation: 5 minutes

Cooking Time: 10 minutes

Serves 2

Ingredients:

• 2 tbsp cold butter
• 1 large potato boiled in salted water and cooled
• 1 medium tomato
• 1 medium bell pepper
• 1 small onion
• salt & pepper
• 1 egg, beaten
• a quarter of lemon
• grated cheese
• chopped parsley

Direction:

Rub 1 tbsp of butter on the bottom & sides of skillet.( I used a vision cooking ware instead of skillet).

Cut the potato & tomato into 1/4 inch thick slices.

Cone & seed the bell pepper and chop roughly along with the onions.

Arrange the potato slices around the edge of the skillet, slightly overlapping one another.

Make a similar inner circle with the tomato slices.Make sure that the center of the skillet remains unfilled.

Fill the unfilled center with chopped bell pepper & onion. Sprinkle with salt & pepper.
Dot the remaining butter.
Set the pan over medium heat. Cover after 3 mins. to soften the pepper & onion. Cook for 2-3 mins.
Pour in the beaten egg. Continue cooking, uncovered for another minute or until the egg  is set.
Turn off the heat. Squeeze the lemon over everything. Sprinkle with grated cheese & chopped parsley.

Serve and Enjoy.