Rice cooker Hainanese Chicken Rice 超容易电饭锅海南鸡饭

We had a long day at IKEA to get a new shelve today (but ended up with a lot of other things >.<), Big Guy and I were really exhausted so decided to stay home and have a simple dinner.

I thought of cooking a one-pot dish. But not noodles or spaghetti, I wanted something warm and with nice aroma. Instantly, Hainanese chicken rice came to my mind. Any typical Malaysian will understand why, it's a local cuisine you can find in almost any coffee shop / local eatery. :))

So we had this for dinner indeed. Took me less than an hour to get the dinner ready - including a blanch baby bak Choy and lady's fingers.

I've cooked chicken rice using the conventional method before, but this time I decided to take shortcut by using our Panasonic rice cooker, and they came out surprisingly delicious! 

The rice was so aromatic with a hint of Pandan, the chicken was tender and flavorful, and E kept saying, "thank you mommy for the wonderful dinner, this is too nice!" :D 

Preparation time: 30 min (include marinating)

Cooking time: 30 min

Serving for: 4 pax 

Ingredients:

• 2 cup rice, washed

• 1 tablespoon cooking oil

• 4 clove garlic, chopped 

• 2 shallots, chopped

• 5-6 slices gingers (cut big slices)

• 2 Pandan leaves, tie into a knot 

• 1 teaspoon sesame oil 

For chicken marinate  

• 2 large whole chicken legs 

• 2 teaspoon salt

• 1 tablespoon ginger wine / rice wine

• a dash of pepper

The Making:

1. Clean and marinate the chicken legs for at least 30 minutes. Make sure you rub the salt evenly, including under the skin.
2. Wash the rice as how you usually do (I usually washed 2 rounds) and on the final round of washing, measure the right amount of water as indicated on the rice cooker, and keep the water aside (DO NOT cook the rice yet)
3. Heat up cooking oil in a deep pan, sauté garlic, shallots and ginger slices till fragrance. Add the chicken leg, ginger wine, sesame oil and cook each side for about 3 minutes.
4. Pour the water from step 2 into the pan. Close the lid and let it simmer for about 10 minutes on medium heat or until the chicken has cooked through. Make sure the entire chicken legs submerge under the broth.
5. Add the chicken and broth into the rice, toss in the pandan knots, start cooking the rice in rice cooker as usual (make sure chicken legs are on top with the skin facing up, just like in the picture below).
6. 
   
   
   
7. Once the rice is ready, dish out the chicken legs and chop into serving sizes (I debone the drumsticks so it's easier for little ones). Loosen the rice with a spatula but leave them in the rice cooker for another 5 minutes before dishing out.
8. Serve the chicken with the fragrance rice, cucumber slices, and chili sauce of your choice. It's a joyful feeling to be able to enjoy savory chicken rice at the comfort of home. 

Hoi Fan-loh!

(Means "dinner is ready" in Cantonese ;-)

Useful Tips:

• the ginger wine / rice wine is optional but they do add to stronger flavor, suggest to omit that if you are serving for young toddlers.

• I do not use much salt in cooking (it's not recommended for young toddlers and certainly not suitable for elderly with risk of high blood pressure), hence adjust the quantity of salt as per your liking.

• you may add a stalk of leek when cooking the chicken rice for better flavor. I skipped this since I am using pandan leave.

• I added extra 1 teaspoon of bentong ginger powder into the rice before cooking, but that's really optional if you do not have it at home. The yellowness in the rice actually came from the ginger so don't worry, no coloring is used. ;-)

More tips!

A friend asked, the rice turns out too wet after cooking, what to do to rescue it?

Just use a spatula to loosen the rice, keep a lid open for short while (water will evaporate from the pot) then close the lid and cook for another few minutes. The rice will turn less moist.

• if you are using brown rice or multi grain rice, it generally takes longer to cook and may be harder to chew. What I usually do is to pre-soak the rice in water at least 30 minutes before cooking. This helps to softer the grains. However, if you are cooking the rice for the first time, try cooking plain rice first before attempting this recipe to get the right water consistency.

Hope this helps!

Cheers,

PH

Easy Japanese Tamago Sushi (Sweetened Egg Rolls)

It's been a while since we last had any Japanese meal at home, I decided to surprise the little ones by making some of their favorite sushi - sweet beancurds, Tamago and teriyaki salmon, serve with a pot of home brewed mint tea - mix of spearmint, peppermint, Indian borage and lemon.

I bought the sweet beancurd from Aeon mall @ RM7.90 for 6 pieces, but for the Tamago, a kind of sweetened Japanese egg rolls, I decided to make it myself as I often find the store made too sweet.

My grill pan is my best companion now. Cook all these with just 1 pan (and rice cooker for the sushi rice), washing is minimal and save me so much time!

Simple Jappy lunch, for the 3 of us.

While I was preparing the tea, E decided to surprise me with his food art. Lol, what a cute old man!

Making of the Tamago sushi is easy...

Preparation: 10 minutes

Cooking time: 15 minutes

Serving for: approximate 10-12 Tamago sushi 

Ingredients:

Tamago

• 4 eggs

• 1 teaspoon mirin (Japanese vinegar)

• 1 teaspoon soyu (sushi sauce)

• 1 teaspoon sugar (can add more up to 1 tablespoon)

Sushi Rice

• 1 cup Pearl rice (short grain rice)

• 2 cups water

• 1 tablespoon mirin 

The Making:

1. Wash the rice and cook as usual (1 cup rice to 2 cups water). Once done, let the rice rest for about 10 min in the pot then scope out to let cold down.

2. While the rice is cooking, beat the eggs lightly. Add the rest of the ingredients, beat lightly to mix well.

3. Using a square pan (I used my grill pan), pour the egg mixture, slowly fold inward using a spatula until it forms a roll.

4. Let it cook for about a minute, move the egg roll to a clean cutting board and cut into equal slices of about 1" thick each.

5. Mix the mirin into the rice, mix well using a spatula then shape them into rolls of equal size using your palms.

Serve the egg rolls on sushi rolled rice (wrap with some cut seaweed sheet if you have any, I forgot to buy them!) or with sliced cucumbers, prepare some Japanese soya sauce for dipping. That's it, you are done!

Itadakimasu!

Need more idea for sushi? Refer to my previous post here. The kiddos love any kind of sushi as long as they are mommy made.

Psss... This is also ideal to be packed for their school lunch box ;-)

One Pot Chicken Rice 简易饭锅鸡饭

I was kind of lazy lately (that explains the lack of update on my blog) and have been cooking mostly one-pot dishes. Today I'm sharing a really simple rice cooker chicken rice, easy to prepare yet delicious, my boy was hopping in excitement when he smell the nice aroma steaming out from the rice cooker.

Served with simple anchovies veggie soup. Absolutely MSG and nonsense-free meal.

Preparation Time: 10min 
Cooking Time: 30min
Serving for: approximate 3-4 pax

Ingredients:

For the Chicken & Marinate
• 4 chicken drumsticks, deboned and cut into strips (you may used chicken cutlets too, but I prefer to use drumstick for this meal as it has softer texture)

• 1 carrot, cut into big cubes

• 1 potato, cut into big cubes (I skipped this as my potatoes had sprouted.. Sigh)

• 2 cloves garlic, chopped 

• 2 tablespoons premium soy sauce

• 1 teaspoon salt

• 1 tablespoon dark soy sauce

• 1 teaspoon Shao Xin rice wine (optional, but this certainly enhances the taste of the meat)

• few drops of sesame oil 

• a dash of pepper

• 1 tablespoon corn flour 

For the Rice

• 2 cups rice & water

The Making:
1. Clean the chicken cutlets, rub evenly with salt and marinate with all the ingredients and coat with corn flour last. Let it marinates for at least 30 minutes. 

2. Before you start cooking the chicken, cook your rice with normal water level.

3. Heat up 2 tablespoon of cooking oil on a wok, sauté the garlic till fragrance, then add the carrot and potato cubes. Cover the wok and let it simmers for about 5 minutes till soften.

4. Toss in the chicken strips, stir fry till the chicken is cooked (turns pale color), add a cup of water and let it simmer for about 10 minutes on low heat.

5. About 10 minutes before the rice is cooked (just estimate), pour the chicken and sauce into the rice cooker. Cover all over the rice and close the lid to let it continue cooking. Do Not Stir.

Ta-da, the steaming hot chicken rice is ready. Mix the rice with the chicken before serving and enjoy your tummy warming meal. 

Easy Chicken Porrige, the Comfort Food for All Ages 简易鸡丝粥，老少咸宜

The weather had been really bad lately, hazy, dusty and crazily hot that none of us feel like stepping out of the house. We opt to stay indoor unless we really have to go out. To make life easy, I decided to cook this simple chicken porridge with the leftover salted chicken prepared by my mom in law the night before. Since the chicken is already salted, I only used small amount of seasoning.

Preparation: 5 Minutes
Cooking: 30 Minutes (using uncooked rice) / 15 Minutes (using cooked rice)
Serving for: 3-4 person

Ingredients:
1 1/2 cup rice (soak in water for at least 30 minutes before cooking)
Water (rice to water ratio of 1:6)
1 salted chicken breast / 2 chicken thighs (precooked)
A pinch of salt & pepper to taste
Few drops of sesame oil
Some spring onions, roughly chopped

The Making:
1. Using a fork or cleaned hands, pull out the meat from the chicken breast, the finer the better. Set them aside.

2. Soak the rice in a pot of water, bring to boil and let it continue to cook on high heat for about 5 minutes. (You may add the chicken carcass into the water and you have a chicken broth base)

3. Turn the heat to medium, let it simmer for about 30 minutes or until the rice all soften, keep the lid open. Stir the porridge occasionally to avoid them from sticking to the bottom of the pot, if it becomes to thick just add a bit more warm water.

4. Add in the pulled meat, let it cook for another 3 minutes, finally add some salt and pepper to taste.

To serve, add few drops of the sesame oil, sprinkle with some chopped spring onions or anchovies powder. Since I'm out of both, I sprinkled with some roasted anchovies for my duo while for myself, I topped mine with some crispy chicken floss, my favorite!


It's a simple yet nutritious meal for the lazy afternoon and I got to enjoy some leisure time with my duo while the porridge was cooking.. The little ones happily gobbled down 2 bowls each without needing any assistant, if only every meal is like this. *wishful thinking of a rather tired mom*


Just a note on the choice of rice..
I used brown long grain rice which is unbleached, more flavourful and has higher nutritional value, you may just use normal white rice depending your preference. When baby C was younger, I prepared her rice cereal / porridge using Pearl rice which is a type of short grain rice with soft texture.

You may read more about the benefit of brown rice here, it is really more than just the different in color.


Useful Tips!

• To shorten the cooking time and to achieve softer texture, you may pre-soak the rice with water for at least 30 minutes or longer. Otherwise, you may have to increase the cooking time accordingly. If you are using left over rice, you can also reduce the cooking time to about 15 minutes.
• The porridge will continue to absorb water if you left it in the pot, so it's best to consume while it's warm or it may dry up.
• This is an ideal way to used up left over meat, you may substitute the salted chicken with roasted chicken too.

Caterpillar Sushi Rice 毛毛虫寿司饭团

When we were having our vacation in New Zealand, my little girl missed eating rice after days of munching on western food. Since sushi stores are easily available, we bought her sushi with teriyaki chicken as alternative and she was pretty satisfied.

Back at home now, I had a sudden inspiration of making sushi for the duo by merging it with the famous Malacca chicken rice balls. Never heard of this famous dish? Find out more about it here http://www.melaka3.com/2012/09/top-3-malaccan-favourite-chicken-rice.html, you shall give it a try whenever you visit Malacca, the heritage state of Malaysia besides Penang. 

So here it is, the caterpillar sushi rice consist of honey glazed mushroom chicken fillet and sushi rice. Served with some omelet cooked by my little handsome and drops of pumpkin seeds for that spring feel.

My duo absolutely loved the "caterpillar" and couldn't wait to grab the rice balls when dinner was served. The plate was emptied within half an hour and they even asked for more chicken fillet, or as my girl called it, 肉肉.

Here's the serving for hub and I. Nothing fancy, just simple handmade sushi rolls.

Sometimes it only takes a little twist in the food presentation to boost the little ones' appetite and inspiration.

For the sushi recipe, refer here: 

http://food4littleones.blogspot.com/2012/09/homemade-rolled-sushi.html

For the honey glazed chicken fillet, refer the recipe here: http://food4littleones.blogspot.com/2013/09/oriental-style-chicken-fillet-with.html

I made a little change by adding honey this time, just pour a small cup of diluted honey onto the chicken fillet and let the fillet shimmered for about 10 minutes before serving. The honey will be absorbed into the meat and give a nice aroma. 

Tips!

• To avoid risk of chocking do supervise the little ones while eating and teach them to eat properly.

• To roll the sushi into rice balls without having the rice sticking all over your hands, just dab some water on your palms before you start working on the rice. It's that simple! *wink*

Atadaki masu! (Let's dine!)

Crabby Meal

When I'm out of idea on what to cook, fried rice is one of the usual that I fall back on. It's fast and nutrition pack with all the fresh ingredients used. For today, I used broccoli, carrots, onions, long beans, bacon, egg omelette and a dash of anchovies powder. Now you see why I said its nutrition packed? *wink*

To make it more exciting for my duo, I deployed the same tactic as rainbow rice today.. covered it using a bowl to let them explore what's underneath.

For my elder, I decorated it like a crab. Hence the name, crabby rice. He started by eating the limbs, then the eyes and finally the body. Chuckling all the way. :)

Good thing of using a bowl to cover up, it keeps the rice warm and you serve just the right amount of rice within a bowl.

My little girl had the same surprise too, she was actually screaming in joy as she lift up the cover, bringing joy to the little one can be this simple. :)

I added few drops of raisins as sweet treat.

Simple meal, but everyone was happy.

Have fun cooking! You may refer to the rainbow rice here

http://food4littleones.blogspot.com/2012/12/rainbow-rice-with-fish-nuggets.html

Claypot Chicken Rice for Little Ones 简易版瓦锅鸡饭

I missed the famous charcoal Claypot chicken rice in Pudu, especially when it's been rather cold these few nights due to the monsoon rain that often comes in the evening, a pot of hot meal will be really warming.

Since I am now a temporary stay-home mom who cooks daily, I decided to make a claypot chicken rice that is child friendly so we can all share, including the little ones. By child friendly, I mean to cut down the rich flavoring used in marinating the chicken and avoid using preserved meat - salted fish and Chinese sausages. However, the texture of the rice turned out well and my little boy really loved his dinner. Claypot seems to amplifies the aroma of the food, which makes the chicken rice smell so irresistible.

So my craving eased and the family got to enjoy a nice one-pot meal. :)

Preparation Time: 30 min
Cooking Time: 40 min
Serving for: 3 person

Ingredients:
3 chicken drummets, cut into small pieces of about 1.5" each

6 dried mushrooms

1 cup white rice

1 cup water or stock

Marinates:

1 tablespoon premium soya sauce (use 2

If you want a richer taste)

1 teaspoon black soya sauce (use 1 tablespoon if you want it darker)

A dash of sesame oil

A dash of pepper

1 teaspoon of corn flour

1 teaspoon of Shao Xin wine

2 clove garlic, finely chopped

A bit of ginger, thinly sliced

The Making:

1. Soak the mushrooms in hot water for at least 30 minutes or until soften.

2.  Marinate the chicken and mushrooms for at least 30 minutes.

3. Cook the rice and water in the Claypot for approximately 10 minutes on high heat, with the cover on. The rice is ready once you see tiny holes appearing on the surface. I add a teaspoon of anchovies powder into the pot for added flavor.

4. Spread out the chicken and mushrooms onto the rice, pour any remaining marinating sauce into the pot. Put the cover on and cook for another 20 minutes on high heat. Add some Chinese sausages if you like.

5. Once the chickens are all cooked, turnoff  the heat and let the rice sit for another 10 minutes before serving, it will dry up a little an become more chewy.

6. When serving, garnish with some spring onions and/or fried salted fish. 

Do take note that the Claypot will remain hot for quite sometimes, so be careful not to let the little one touches it!

I ran out of the mushroom in an earlier attempt so used the Korean button mushrooms instead. Tasted good. :)

Useful Tips:

• I cooked the Bak Choy with garlic (清炒小白菜) in a separate wok and top them onto the rice only right before serving. It is the perfect match for this flavorful dish.

• For little one's serving, I would suggest to debone the chicken to avoid them from biting onto tiny pieces of the bones.

• If serving for adults, you may add some fried salted fish and mix well with the rice before serving, the aroma will be so so inviting! However I skip that for my little ones since its not exactly a healthy food, replaces with a dash of roasted anchovies powder instead.

• If you like Chinese sausage, 腊肠, cut a few thin slices and add them during step 4. That is the traditional must-have for all die hard claypot chicken rice fans.

• You may add a drop of oyster sauce for richer taste if you wish, however I do not like using oyster sauce in my cooking. When cooking for the minors under 4yo, I will reduce or avoid the usage of articifal flavoring which often contains too much sugar, salt and preservative.

Treasure Island Dinner

Tonight I'm only cooking for 3, so nothing elaborate, just a really simple 1 dish dinner.

In order to make it interesting, I made some arrangement to the presentation and named it Treasure Island. My little boy was so into it that he declared he's going to eat up all the treasure. And he surely did. :)

He said it was "doubly nice", and gave me a thumb up. Lol.

Honestly, it's just normal rice with stir fried vegetables (carrots, sweet potatoes, cabbage) and punter fish, with some scrambled eggs, but the presentation certainly gave it some extra points. ;)

How to prepare? You may refer to the previous post on the Rainbow Rice recipe.

Before.

After. A bowlful of goodness.

Mommy had a delicious treasure island too :)

Happy dining!

Rainbow Rice with Fish Nuggets 彩虹饭

Wouldn't it be nice to have your little ones running to the dinning table for dinner instead of having to drag them to take the meals, or having to keep reminding them to eat the food?

That was what happened when I told Ethan we are having Rainbow Rice for dinner. He rushed to the dinning table and offered to open up all the covers for me to reveal the rainbow rice underneath. He then happily ate his meal and kept telling daddy that rainbow rice will make him strong (coincidentally he was wearing a super hero pajamas, haha)

The Rainbow Rice set, with the bowl/cover on (it keeps the rice warm)

Ta da..

Homemade Rolled Sushi 简易手卷寿司

Hub and I are both sushi lovers, I especially love mine with lots of wasabi :) My little boy enjoys sushi too as the rice are usually soft and easy to eat. Having 2 little ones now, sometimes we prefer dining at home than going out (the trouble of having to bring so many things...) So, since I knew this will probably be one of those days that we will be lazy to go out for dinner yet I'm craving for sushi, I decided to get all the ingredients needed for making sushi when doing my grocery shopping in the afternoon.

So, all of us had a big plate of nice Japanese sushi served at the comfort of our home that night, with a pot of hot Chinese tea. It was a peaceful and cozy dinner with my baby girl freely exploring at the play area right next our dining table.

Homemade Hand-rolled Sushi platter

Homemade Hand-rolled Sushi platter again

Grilled Salmon Bean curb with a dash of homemade anchovy powder (I made that for baby's porridge, you may refer to to recipe here on making the anchovy powder)

Grilled Salmon rolled sushi & Sausage rolled sushi

Here's how you do it..

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Serving: 3 seaweed sushi rolls and 3 sweet bean curbs sushi

Ingredients:
2 cups of calrose rice (pearl rice, 珍珠米, or use normal rice if you do not have this), soak in water for about 30 minutes and cooked as normal, let cold in a tray once done.
3 table spoons of Japanese rice wine 日本寿司醋
3 sheets of square seaweed sheet
1 block salmon (about 250g), seasoned with salt (can substitute with canned tuna flakes too)
1 piece of sausage
1 Japanese cucumber, cut into long stripes of 1.5cm thickness
1 ripe avocado, cut into long stripes of 1.5cm thickness
2 eggs, beaten and seasoned with 1 teaspoon of Japanese soy sauce
2 teaspoons of black sesame seed (I used organic sesame seeds)

These are the ingredients... ready to roll!

Equipment Needed:
A bamboo sheet for rolling the sushi
A bowl of clean water to wash your fingers (the rice can be sticky)


The Methods:
For the Rice
1. In a shallow tray (I used glass baking tray), spread out the cooked rice and gradually add the rice wine into the rice. Mix eventually using a spatula and set aside.

For the Fillings
2. Heat up some oil in the frying pan, cook the salmon on medium heat approximately 3 minutes on each side until it turns light brown. Cook the sausage and beaten eggs.

3. Cut all item in step 2 into long stripes, set aside.

4. Lay a piece of the seaweed sheet onto the bamboo sheet (shiny side face downwards), drop a big scoop of rice onto the seaweed sheet and spread them out evenly.sprinkle with some black sesame seeds on top.

5. Arrange the salmon, eggs, cut cucumber and avocado in the middle. Don't put too much as it can be difficult to roll.

6. Lift the edge of the bamboo sheet and begin rolling the seaweed into a cylinder shape, pull the bamboo sheet lightly to tighten up the sushi roll. You should get a nice firm sushi roll like the one here.

7. Using a clean knife, cut the sushi roll in half then into smaller pieces. Wipe clean the knife after each cut. Make sure you trim the edge for better presentation.

8. Repeat same step but this time using sausage instead of salmon for variety of taste.


Serve the sushi right away with wasabi and Japanese soy sauce, and they were Yummy...!

My big guy was pleasantly surprised when he saw the sushi platter, little did he knew that this was not as difficult as it may seem. :)

Happy rolling!




Useful Tips to consider!

• If your little one dislikes seaweed, serve the sushi in sweet bean curbs instead. You can buy the ready made from most supermarket like Jusco, Mercato.. My little loved his sushi and finished 2 rolls all by himself.
• Have everything ready before you start rolling the sushi. Prepare a bowl of clean water next to you, wet your fingers before you work on the rice so it will not stick to your fingers.
• Add a dash of anchovy powder for the added aroma and natural saltiness, you may refer to to recipe here.
• Before cooking the calrose rice, soak them in water for about 30 minutes so the rice will turn out nice and soft. This was the rice I used.

Pocket of Gold (Cheese Baked Rice) 金宝袋

Ethan likes helping me in the kitchen and I encourage him to assist in handling simple tasks like rolling the dough, beating the eggs, whisking the batter etc. He even has his own miniature rolling pin and apron :) I believe this is first step towards teaching him to understand instructions, better motor control & ultimately, take responsibility in house chores. Besides, it's a good bonding time too.

This is actually a simple fried rice recipe, in order to make it more interesting I thought of using spring roll skin to make a pocket instead, so Ethan can be involved and the presentation shall be pretty nice, like a blossom flower.

The "pockets" turned out well as I imagined them to be and little Ethan loved them, he ate 2 of the pockets all by himself and gave me a star sticker after meal for being a good mommy, followed by a kiss. Haha, now that's instant recognition! :)

Hope you enjoy this recipe as much as we did. If you do not have an oven or missing spring roll skins, just serve the fried rice as is.

Preparation Time: 30 min
Cooking Time: 25 min
Serving for: 10 Pockets

Ingredients:
For the Fried Rice (A):
1 cup cooked rice
2 cloves of garlic, finely chopped
1/2 cup carrots, diced
1/2 cup sweet potatoes, diced
1/2 cup pumpkin, diced
1/2 cup french beans, diced
1/2 cup red capsicum/bell pepper, diced
1/2 cup cashew nuts
1/2 cup raisins
Some fresh basil leaves, finely chopped
1 6" sausage, sliced
Dash of salt & black pepper
3 table spoons of soya sauce
1 tea spoon of sesame oil

For Wrap:
4 pieces of spring roll skin(薄饼皮), cut according to your cupcake holder size
1/2 cup mozzarella cheese (my cheese had turned bad so I used cheddar cheese instead)

Step-by-Step Guides:
1. Preheat oven at 180C/200C (gas/fan).
2. In a frying pan, heat up 2 big spoons of olive oil, fries the garlic till it's lightly brown and fragrance. Add in the carrots, pumpkins, beans, capsicums and sweet potatoes. Stir fry for about 3 minutes.
3. Add sliced sausages into the pan, follow by basil leaves. Season with salt and black pepper. Add a dash of ground pepper if you like.
4. Toss in the white rice, add the soya sauce, sesame oil and mix all ingredient and rice evenly. Cook for another 5 minutes then add the raisins. Turn off the heat and set aside.
5. Cut spring roll skin according to the size of your cupcake tray, form the shape of a pocket. Scoop in the fried rice until 3/4 full, add mozzarella cheese and sprinkles cashew nuts on top.
6. Bake the "pocket" or wraps in the preheat oven for 10-15 minutes until crispy.

The wraps taste best when serve hot. You may scope the rice with a spoon or just bite into it directly. Ethan loved the crispy spring roll skin, he scooped all the rice then ate the crispy skin with some ketchup. Nothing is left after lunch :)

Useful Tips!
1. You can replace any veggies above with your preferred choice, however as seen here I used veggies of different colors for balanced nutrients (same veggies I used for making baby's puree food, I just cut extra :)
2. When cooking fried rice, best to use refrigerated rice instead of freshly cook rice so the rice will not be soggy and all stick together.
3. For vegetarian version, just skip the sausages. It tastes nice nonetheless.
4. For prettier result, brush some egg yolks onto the spring roll skin before putting them into oven, I skipped this step, pure laziness.
5. If using wanton skin (云吞皮) or smaller cupcake holder size, this can be perfect bite-size food for party, just serve along side some ketchup or hot sauce.

I love the vibrant colors. Smelled great too.

The ready fried rice

Scooping in the rice is the easy part, let your little one helps.

Nothing gone to waste, the remaining spring roll skins were used for making rice rolls :)