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 👨🍳
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.
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 🍉
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.
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 🌿
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.
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