Rice with Egg & Minced Pork

Rice with Egg & Minced Pork

Most of the stuff that's gonna be featured in nukefood is probably the result of unwillingness to get our butts out of the house , or spend money on food, or both. And this is one of them.

Steamed rice, as it is affectionately but not exactly appropriately called in Colin's family, was a welcomed dinner staple when his last maid, Yati, was around. I still don't know how she did it- it was just steamed rice topped with lap cheong (chinese sweet sausages), dehydrated-and-then-rehydrated shiitake mushrooms, minced pork, eggs, and a presumably secret mix of common condiments. And no one did it better than her, not even Colin's mum who taught her how to cook it. Obviously, she cooked it on a stove, and a nuked rendition wouldn't even come close, but this was quite gratifying for lunch on a Saturday afternoon.

Serves One

INGREDIENTS
1/2 cup uncooked rice, washed
1 large clove of garlic, finely chopped
1 tsp sesame oil
1 tsp light soy sauce
water

Egg Mixture
2 eggs
100g minced meat, thawed
1 large garlic clove, finely chopped
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp cooking wine
1 tbsp sesame oil
white pepper

DIRECTIONS
1. Put the uncooked, washed rice, chopped garlic, sesame oil and soy sauce into a microwaveable bowl. Pour in enough water until the water reaches about 1.5cm above the rice. Nuke on high for about 7-8 minutes, stopping every few minutes to stir.

2. While the rice is cooking, in a separate bowl, combine ingredients for Egg Mixture. Set aside.

3. Once the rice is cooked, (don't worry if it's a little bit too wet, another round of nuking is coming!) pour over the Egg Mixture, and nuke on high for another 4-5 minutes, or until the minced meat is cooked (read: not pink.)

And that's it, tuck in!
Today we had it with nuked cheese weiners.

Cheese Sausages & Japanese Mayonnaise