🍚 Fried Rice, Watermelon Rinds, & Herbs 🌿

dffdfd.png

Today I had a craving for some fried rice, so I decided to make a very special one by roasting by dry roasting some of the ingredients first.

No Such Thing As Too Much Fried Rice πŸ‘¨β€πŸ³

bbb.png

Β  Β  Β I always seem to be rushed these days, and even finding time to take photos has been a challenge, so apologies for this not being a recipe post. I roasted okra, wax peppers, and cherry tomatoes while the rice was cooking, as well as fry some tofu and vegan Chinese sausages. I fried the rice with carrots, onions, baby corn, and green peas before adding all the roasted ingredients and serving it.

ASD.png

Β  Β  Β This fried rice got everyone so excited that even Srey-Yuu nearly cracked a smile for the camera. It didn't last long, the full wok was empty within minutes, and our neighbor boy Ah Boom didn't eat a bite because he doesn't care for vegetables much.

Save The Rinds πŸ‰

MKMK.png

Β  Β  Β We finished off the fried rice lunch with a watermelon, and Monkey-B helped to prepare the rinds for pickling. Most people throw watermelon rind away, but it's actually a wonderful thing to pickle, so I recommend you try it some day. Cut away what's left of the pink flesh and your rinds are ready for pickling.

LLLL.png

Β  Β  Β After a feast like this, all that's left to do is hang out, digest, tell some bad jokes, and watch the watermelon slowly disappear. Before this I cleaned the house and washed the dishes, and this allowed Srey-Yuu and Pov to enjoy lots of freetime today, but it also stretched my day a bit, and now I'm typing this post at 1am, something that has become all too common.

Hey Friend 🌿

ASASASS.png

Β  Β  Β We may not have the herbal freedom that Thailand has, but in Cambodia each household is permitted a couple of plants, We have two, unfortunately one is male, but this beauty next to the outdoor kitchen is thriving despite having no fertilizer or prepared soil. I have never grown anything this good by putting so little effort into it, but recently it began showing signs that it would like some more nutrients, so I'll try and sort that out soon because this plant is worthing putting some more efforts into.

jp.png
CLICK HERE TO JOIN HIVE AND START EARNING CRYPTO LIKE US

Dad
@JustinParke
Mom
@SreyPov
πŸ™ GIVE THANKS πŸ™
Srey-Yuu
@Srey-Yuu
Monkey B
@Sakana


0
0
0.000
16 comments
avatar

Its look like very delicious my friend. I wish I could taste that kind of dish.

0
0
0.000
avatar

When you visit Cambodia we will make you a plate πŸ˜‰.

0
0
0.000
avatar

I love that, I wish I could visit your place soon my friend.

0
0
0.000
avatar

fried rice is one of my favorite types of food, and I usually enjoy fried rice at night. and the most delicious fried rice is my wife's cooking. thank you for sharing information.

0
0
0.000
avatar

It is one of my favorite foods too, but I like fried rice at breakfast time more than any other.

0
0
0.000
avatar

I have never kept watermelon rinds, either, but I have composted them.

Pickling them? Do you eat them afterward?

0
0
0.000
avatar

Yep, cut away the pink and pickle em', a tasty treat. It usually takes us three or four days before they are soft enough to eat. There are plenty of watermelon rind pickle recipes if you do some googlin', from western style to Indian and more, definitely worth a try.

0
0
0.000
avatar

I might need to do that. Watermelon is a staple of mine in the summer months. I cannot get enough of it.

0
0
0.000
avatar

Water it with banana skin brine? Not sure what that does, but home minister is curing her plants that way now.

The fried rice looks a lot like Thai pineapple fried rice!

0
0
0.000
avatar

There is some science to that, even better if you add sugar to the banana skins, some water, and let it ferment. The Koreans call it FPJ, fermented plant juice, and it is really good stuff, but perhaps not so easy to make in an urban situation unless you made some really small batches.

This fried rice is Indian-ish style, I like to put turmeric and chili powder in the rice water for a nice color. My family prefers Japanese style with lots of sesame seeds, but I always pretend I don't hear their request and make this version πŸ˜„.

0
0
0.000