STICKY FRIED RICE WITH CHILI PRAWN

Soon after my first trial of chicken karage, my cravings for chinese cuisine peaked. On top of that, I stocked up on a large pile of canned vegetables and what's a better option than fried rice. So, on some boring day, I picked myself off the bed, which currently is my den. My hubby had already prepared rice beforehand, little did he know that I wasn't planning on a mundane dinner. It is surprising how cravings can do wonders while cooking. My dad always advised me to cook when hungry, he believes it will push you to be creative. I don't actually believe in it but it's interesting how hunger does play a role.

So, first I wanted to try chicken karage again, so I defrosted my already marinated chicken wings and added flour, egg and cornmeal to it prepping it for a deep fry. Cornmeal is an extra element added for an extra crunch. While the chicken was frying, I got on with my fried rice. So I added some chopped onions, sliced Serrano pepper, canned peas and carrot to pan smeared with oil. For seasoning, I added in some salt, red chili powder, soy sauce, ketchup and sugar. When everything started coming together and smelling good too, I added in the rice and fried for about 5 minutes on high heat. Finally, fried rice is never complete without an egg. So I beat up an egg and added it to the rice. I mixed it well and let it cook for 7 minutes on medium heat. Make sure to keep stirring the rice so they don't clump together. What made my fried rice different this time was extra garnish of lettuce. I added some chopped lettuce to my fried rice. Boy! Lettuce does lighten everything up. Next, I was rummaging through my fridge to prepare a side dish. As always, the beautiful shrimps took my attention again. So, I decided to prepare chili prawn, though I barely know if it was even close to the real chili prawn. So I sliced up some onions (a centimetre width) and some Serrano pepper adding them to a pot smeared with oil. After they browned a little, I added in salt, red chili pepper, sweet chili sauce and prawns. Once everything was cooked well enough, I dropped in some cornstarch water to thicken and give it the Asian texture. So within half an hour, I managed to prepare a wholesome meal and since I was craving it, it tasted way better than I expected!