Simple Fried Rice (Chinese Style)

There are such a hugh variety of fried rice around the world. They are all great, depending on your preference. The one is a Chinese-style. I intended to demonstrate it because it is one of the most simple, consisting of few ingredients, yet full of cooking techniques.

The right Chinese style fried rice must be very dry. The way to achieve this is to fry the egg first and add rice later. This one is also good for vegans, because no meats involved.


  • Cooked rice, 1 cup
  • Green beans, 1/2 cup
  • an egg
  • olive oil, 2 tablespoons
  • 1 1/2 tablespoon of soy sauce
  • 1 tablespoon of sesame oil
  • chopped spring onions


  1. Mix white and egg yolk and then fry them on the pan. Reduce heat.
  2. Raise to high heat. Add rice and stir fry vigorously to prevent overheating. Add green beans. Continue to stir. Add spring onions.
  3. Add soy sauce. Continue to stir for a while. Reduce heat. Add sesame oil.



Stir-fried Morning Glory (Thai)

I made this dish the Thai way, since I live in Thailand. The food has Chinese origin apparently, though. Thai people love to add a small amount of fish sauce. In Thailand, we love to eat it with plain boiled rice.


  • Morning Glory, 1 bundle
  • Black bean paste, 1 tablespoon
  • Fish sauce, 1/2 tablespoon
  • Vegetable oil, 2 tablespoons
  • Red chilli, 2-3 pieces
  • Garlic, 2 gloves


  1. On a wok, put in vegetable oil on medium heat. Add garlic and stir until golden brown. Add red chilli.
  2. Put in morning glory, keep stirring, add bean paste and fish sauce. Raise the heat to high. Keep stirring for a minute or so.
  3. Serve with a bowl of plain boiled rice

Saba Steak Teppanyaki

Teppanyaki seems like an ideal food. You get to eat a lot of vegetables along with proteins which usually grilled, so not very oily. For carbohydrate, you can opt for brown rice. It’s the best healthy menu you could possibly get.


  • Saba fillet, one half body
  • Brown rice, 1 bowl
  • Cabbage and carrots
  • a glove of smashed garlic
  • quarter cup of fish stock
  • 2 table spoons of sake
  • soy sauce
  • olive oil, salt and pepper
  • some kimji


  1. season the fillet with salt and pepper. Add olive oil (optional) and then grill the fillet on oven at 225C for 15 mins
  2. On the pan, medium heat, put in olive oil and garlic. Stir until golden brown. add chopped carrots followed by cabbage. Add fish stock, salt and sake. Continue to stir until cooked.
  3. Serve the fillet and stir-fried vegetables with brown rice, and kimji. Season the fillet with soy sauce as you like.

Pasta alla Arrabiata

I love the simplicity of Italian cuisines. The real Italian foods consist of few ingredients. The cooking is not complicated. They rely on the freshness and the quality of the raw materials themselves to deliver good taste.

Pasta alla Arrabiata is my favorite’s. Arrabiata means angry in Italian. So, you bet, hot chillies are the primary ingredient of this menu. The traditional recipe involves no meat, but I love to spice it up with some bacons. Also, you can go for whole-wheat penne if you want.


  • Penne (or any other type of pasta)
  • some sliced bacons
  • chopped tomatos, 1 cup
  •  a few pieces of hot chillies
  • a glove of garlic, chopped
  • olive oil, 2 table spoons
  • grated parmesan cheese
  • salt and pepper


  1. Bring salted water to boil. Add penne and cook until aldante. Remove from heat. Drain the cooked penne.
  2. Fry bacons on the pan and set aside. This step is optional.
  3. On the pan, medium heat, add olive oil and garlics, cook until golden brown. Add chopped tomato and continue cooking for a few minutes. Add salt and pepper. Add bacons if you have.
  4. Pour penne into the sauce. add parmesan cheese on top.


Miso Soup

Miso soup is a great side dish to go with any Japanese dish. It’s versatile and easy to prepare. You can have a wide variety of miso soup alternately. For instances, instead of tofus, you can add muchrooms, shells and/or even pork ribs into the soup.


  • Miso, 1/2 cup
  • Katsuo flakes, 1 cup
  • Tofu, sliced 1/2 cup


  1. Bring water to boil, add katsuo flakes, reduce heat to simmer for at least ten minutes.
  2. Remove all katsuo flakes, add miso and tofu, continue to cook for a while

Italian Vinaigratte & Japanese Soy Sauce Dressing

I never bought salad dressings. I make it on my own. Italian Vinaigrette is my favorite. It is simple and delicious, not to mention healthy. Simple mix white vinegar and extra virgin olive oil at 1:3 ratio. Then add salt, pepper and any spice of your choice such as thymes. Shake well. You are ready to go.

If you feel like having Japanese food. You can make your own Japanese soy sauce dressings, too. Using the Italian vinaigrette made earlier, add soy sauce (1 portion), sesame oil (0.5 portion) and sesame seeds. You can also add mayo. That last ingredient is absolutely optional, though. It is that simple.