Bite me, Amsterdam!

CranMerry Christmas

2011-12-22T13:53:00.008+01:00

Every year at Christmas I intend to make homemade food gifts for my friends but I end being a bit of a lazy grinch, never following through. This year since I will be celebrating Christmas properly with family I decided to get my act together and make... Chutney! This warming cranberry chutney is a great alternative to regular cranberry sauce to go with Christmas turkey. It's also a yummy addition to a cheese plattter.

What I put in (Enough for 4x250g jars):

1kg cooking apples, peeled and chopped into small chunks
500g eating apples, peeled and chopped into large chunks
250g white onions, sliced
250g red onions, sliced
50g fresh root ginger, grated
500g granulated sugar
250ml cider vinegar
500g cranberries
1 tsp black peppercorns
1 large stick of cinnamon
5 cloves
1/2 tsp chilli flakes (optional)
1/2 tsp salt

How to make it:

Put all the ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains. Add the cranberries, then cook for a further 10 mins or so until just softened but not burst. Spoon the hot chutney into sterilised jars and seal. Tie on a ribbon and a cute label and make a friend happy with a tasty gift!

Store the chutney unopened in a cool, dark place. The chutney keeps for up to 6 months. Chill on opening.

Eat, drink and have a merry Christmas!

It's that time of the year..

2011-12-06T17:32:00.002+01:00

Fuzzy socks, fire places, homemade hot chocolate.

Bring on the winter!

No time to bake..

2011-04-15T17:58:00.005+02:00

But I can fantasize.. and I can draw (calorie-free). :)

This weekend, maybe!

This is all my foodie cat ever thinks about..

2011-03-09T16:36:00.004+01:00

I suppose you could say like Master, like cat!

Food Fantasy vs Food Reality

2011-02-22T14:20:00.001+01:00

Boo :(

Rolling, rolling, rolling

2011-02-10T13:02:00.009+01:00

In my recent escape from Amsterdam's prevailing winter, I travelled to Vietnam and learned how the vietnamese love to roll.

I'm not talking about gangsta style "rollin". I'm referring to how the Vietnamese seem to want to roll anything - fish, meat, noodles, vegetables, herbs, you name it - into a little rice paper wrapper. I savoured and feasted on many a roll, from the traditional Goi Cuon to the more exotic Chao Tom Cuon, shrimp paste barbecued on a sugarcane stick, complete with slices of unripe starfruit and garlic chives, all in a humble little rice paper roll.

Testing my rolling skills with a Chao Tom Cuon

Last night we paid tribute to the wonderful time we spent in Vietnam. ABBA* in the back ground and Goi Cuon in hand, it almost felt like we were back in Saigon, sat by the Lê Lợi watching what seemed like a million motorcycles go by...

Vietnamese summer rolls (Goi Cuon)

What I put in (Enough for 4):

12-16 Rice paper wrappers

1 cucumber, sliced into strips

200g rice vermicelli noodles, cooked

Shrimp, cooked and shelled.

12 -16 butter lettuce leaves

Beans sprouts

Bunch of Thai basil, stemmed

Bunch of fresh mint leaves, stemmed

Coriander leaves

Garlic chives (nice if you can get these)

Dip

Serve with peanut sauce or nuoc cham, traditional vietnamese dip made of lime juice, brown sugar and vietnamese fish sauce.

How to make it:

Dip the rice paper wrapper into warm water for about 10 seconds or until soft, then place a a lettuce leaf, a slice of cucumber, a couple of bean sprouts and shrimp slices, 2 or 3 basil, mint and coriander leaves carefully in the middle (leave a couple of cm uncovered on each side). Fold in the sides of the wrapper then roll it tightly into a roll. This is generally something that needs a little practice. The greedy will learn quickly that over-stuffing a roll will lead to well.. you'll see. Don't worry, the broken rolls taste pretty much just as good :)

*Peculiarly music seems to be stuck in the 70s in Vietnam. ABBA can be heard in many a restaurant in Saigon today..

New Years' Food Resolutions

2011-02-02T11:01:00.005+01:00

February has already begun but I am still pondering on my New Years' food resolutions:

1. Eat less, but eat better.

2. Eat even less meat.

Both apply to my getting more conscious of what I put in my mouth - more conscious of where it has come from and whether it/the environment has suffered unnecessarily for it to get there.

As for the meat part - I'm trying to spread the word in my own little way about the reality of meat consumption and the effect it has on the environment. Don't get me wrong, I've thought over the possibility of going completely vegetarian several times and I've come to the (present) conclusion that I still enjoy too many n0n-veg dishes to completely give it up completely. Yet it is alarming how much energy is spent on meat production alone, not to mention the energy that is spent on the disposal of animal waste.

I kindly ask, before you bite into your next burger - think about it.

Bite me Amsterdam Wishes you...

2010-12-24T16:08:00.004+01:00

In case you're wondering, it's a green olive on legs serving you a christmas cocktail.. or maybe its a giant pea. Anyhow - cheers!

Sunday Secrets

2010-11-22T11:48:00.013+01:00

Sunday morning. 10 am and it's silent outside. In my part of Amsterdam it feels like a sleepy little village. Hardly any sounds in my street with exception to the occasional passing tram (if I strain my ears). A five minute bike ride would take you to the city's bustle but right now, I am completely satisfied being away from the trainloads of eager Sunday Shoppers.

It is, only on Sunday mornings that I do take the time to make a proper ~~breakfast~~ brunch - there's enough time to work that kitchen magic sans any morning stress and a timely brunch probably means that I won't have to bother to make anything till dinnertime. 20 mins of

fussing about the kitchen gives me the ultimate Sunday indulgence: Eggs Benedict.

Only since the recent glitzing of the city that one can actually order Eggs Benedict at a restaurant; Cafe George does a semi-decent version,(no real english muffin) and I'm aware that Lovefood does them too rather well too. Good English muffins and freshly homemade hollandaise are essential to making Eggs Benedict but I think it is the perfectly poached egg that a great Eggs Benedict doth make.

Here's my secret to making perfectly poached eggs and trust me, they turn out just right every single time when I do them like this:

Add 1/2 teaspoon of salt and about 4-5 tablespoons of plain vinegar to a small saucepan and bring to a boil. Don't bother using anything fancy, this is only to help the egg whites coagulate. Definitely do not use any coloured vinegar (e.g. red wine vinegar) as your eggs will end up looking awful.

Crack your egg into a bowl - using only the freshest eggs - and leave to rest.

Once water is boiling, turn heat to lowest setting and start vigorously stirring the water clockwise (anti-clockwise if you live in the southern hemisphere).

Timing is essential here: Imediately pour egg into the "eye of the storm" and allow the egg to cook for exactly 2 minutes (use a timer!!) Then use a large flat spoon to spoon out the egg, draining the liquid off gently. Your egg is now perfectly poached.

The last, most important step of course is: EAT. Eat, eat, eat.

Food, thou art my comfort

2010-11-16T16:50:00.003+01:00

I realise I have been in denial. I am an emotional ~~eater~~ foodie. I eat better, cook better when I am happy, seek solace in food when I am sad. I draw strength from nibbling on chocolate when my heart needs sweetening. Celebrate my best moments with my favourite foods.

Speaking to my sister this afternoon, I was reminded of the 6 year old child in me who refused to eat anything other than rice and ketchup and fried eggs (sunny side up only, couple of drops of dark soy sauce on). As disgusting as rice and ketchup might sound to me now, the taste of a fried egg done "my style" never fails to make me and my tummy happy. Whites done with just enough fat to make the edges crispy, yellows smooth an creamy and just the right amount of soy for a bit of salty goodness.

Mmmm..what makes your tummy feel soft and fuzzy inside?

Cocktales

2010-11-11T17:11:00.017+01:00

In the last 2-3 years of my Amsterdam Adventure a brand new wave of (good) restaurants, specialty food shops and cool cocktail bars have opened up in this little town. 10 years ago when I washed up on the Amstel's shores there was not a Cosmopolitan in sight. Just beer. And jenever. Oh - and on occasion a very bad pink concoction with a maraschino cherry and a stripy straw which called itself a cocktail.

As I find myself surrounded by an increasing number of ugg-wearing tweens and mai-tai sipping hipsters I feel torn between 2 worlds. I love the fact that this city is beginning to feel like a real big city but I also love the the old grimy Amsterdam where one would have to comb the city for a shop that sold oreos and bartenders called me schat as I unwillingly sipped a Breezer ananas.

Tonight I embrace Amster-glam.. I look forward to sipping my lychee martini at dinner and not having to travel half the world to get it.

Proost schat.

---------------------------------------------------------

Favourite Amsterdam Cocktail spots

1. Door 74 (Reguliersdwarsstraat 74)
Expensive drinks but worth it for the original mixology and great atmosphere which mimics old New York speakeasies. It's a "secret" spot - there's no sign on the door so you'll need to look for it. Call on the same day to make a reservation (recommended).

2. Vesper (Vinkenstraat 57)
It's number 2 for me because of the drinks - they are so good(!)- but this tiny bar in the Jordaan gets crazy crowded. Not for a quite night on the town.

3. Harry's (Spuistraat 285)
Classic cocktail bar, great place for a chat and a drink. Best Piña Colada in Amsterdam.

Morroccan Memories

2010-11-02T16:43:00.007+01:00

This dish is a tribute to the time I spent in the Moroccan sun last summer. This warming Morrocan Chicken Casserole is just so yummy (if I may say so myself)... I love how the sweetness of the apricots pulls this whole dish together and the fact that everything goes into the oven and I can lay on my couch and dream about hot sands and cool surf while dinner makes itself :)

What I put in (Enough for 2-3):

1/2 a chicken (or equivalent in chicken parts)*
3 tablespoons olive oil
300ml chicken stock
4 small shallots, diced
1 red paprika, diced roughly
2 cloves garlic, minced
Handful dried apricots
1 teaspoon cumin seeds
1 teaspoon fenugreek
1/4 teaspoon chilli flakes (optional)
1/2 teaspoon tumeric powder
1/2 teaspoon
Handful fresh mint leaves, chopped (for garnishing)
Pepper and salt to taste

How to make it:

Preheat the oven to 180 degrees celsius. Season the chicken with pepper and salt then brown in a large dutch oven (any oven proof casserole dish will do too) in the olive oil. Add the all the rest of the ingredients except for the apricots and stock and stir well. Cook for about 5 minutes, add the stock then turn the heat off. Add the apricots and put the whole pot into the oven, covered. Cook for approximately an hour, tasting after 2o mins or so for seasoning, then take off the lid and turn the grill on at full wack. Allow about 5 minutes for the dish to caramelize nicely (keep your eye on the oven to make sure it doesn't burn!!!) then serve garnished with fresh mint leaves.

I like this dish with couscous with lots of coriander..

*it is essential that you use chicken with bone as it adds a lot to the flavour. Chicken breast does not work in this case..

This weekend's meat..

2010-10-25T13:52:00.013+02:00

As an aspiring week-day vegetarian, weekend cooking has become slightly more exciting as I have the opportunity to use meat in my meals. Not that every weekend is a meat-fest... in fact I would give up meat completely if not for the littlefoodie voice in me which just loves the fact that meat adds that extra variety of food choices: what to buy, what to cook and especially what to eat. :)

This weekend's meat ended up in the form of a tasty Thai Beef salad. It's super easy, low on carbs and takes all of 15 minutes to put together:

Excuse the picture... was too hungry to wait and grab the good camera ;)

What I put in (Enough for 2):

Steak marinade

2 steaks around 100-150g each (more if you're feeling carnivorous), organic if possible

Pepper

Salt

1 tablespoon sweet chili sauce

Salad

200g Mixed salad leaves (I used a mix of baby arugula, field salad and crunchy romaine lettuce)

Handful of cherry tomatoes

1 red onion thinly sliced

Handful fresh Thai Basil

Handful fresh mint leaves, chopped

Fresh coriander, chopped

Dressing*

Juice of 1 lime

1 1/2 Tbsp brown sugar

2 Tbsp fish sauce, bottled

1 cloves garlic, minced

1/2 Tsp dried chilli flakes (dose according to how spicy you want it)

1 Tbsp rice wine vinegar

1 Tsp sesame seeds

1 Tsp sweet chilli sauce

1 Tsp sesame oil

How to make it:

Sear the steaks for about 2 mins on each side (I like mine pink on the inside) then leave to rest on a plate, cover with aluminium foil.

Put all the ingredients for the dressing in a small bowl and mix until everything is well combined. Toss the salad ingredients with the dressing in a larger bowl. You want to add in the dressing bit by bit, don't overdress the salad!

Slice the steak thinly and arrange on top of salad. Garnish with coriander leaves and seasame seeds. Dig in - yum!!

* Balancing the primary flavours sweet, sour, hot and salty is the heart of Thai cooking. Taste the dressing while you're making it and feel free to add more/less of each ingredient so that all of these flavours are balanced to your taste!

Pumpkin time - Call it a comeback

2010-10-21T18:22:00.007+02:00

I've been a bad, bad, girl. 8 months (!), 26 days, 269 days, 807 meals have passed and I have not written a word about my most favourite hobby - food.

I'll surpass all talk of the lovely summer salads and skip straight to hearty autumn fare. Usually I would not call soup a proper dinner (I like my solids) but with the way of the weather in recent times I've found myself feeling very happy when I tuck myself into a homemade soup. Soup is such a lovely solace after a cold rainy day!

Pumpkins are popping up everywhere in Amsterdam at the moment and I could not resist treating myself to a sweet organic pumpkin.. which of course eventually turned into a nice little pumpkin soup. I have recently rediscovered roasted veggie soups in my quest to be a weekday vegetarian. Somehow roasting the veg before pureeing gives the whole dish such richness and a tinge of yummy smokiness from the grill.

What I put in (Enough for 4):

1 small organic pumpkin
3 potatoes (crumbly kind)
4 tablespoons olive oil for roasting
500ml veggie stock (chicken stock will do too)
1 large white onion, diced
4 cloves garlic peeled
1 teaspoon dark brown sugar
1 teaspoon dried cumin
1 teaspoon smoked paprika powder
Salt to taste
Sesame seeds (to garnish)

How to make it:

Basically I put everything besides the stock into roasting tin, baked at 200 degrees for 20 mins (or until the veg is soft) then turned on the grill at full whack for about 5 mins to give a bit of smokiness. Take out the veg from the oven and puree it in the blender until smooth. You might need to add some stock to help it blend a little easier.

Put everything into a nice big pot, add stock and let it slowly simmer for about 10-15 mins. Serve up nice and hot and garnish with the sesame seeds.

Warm and Wintery

2010-01-25T15:38:00.007+01:00

It's been cold lately. And when I'm cold I seek comfort and warmth under a blanket.. and in food. Whether it be a hot home-made ginger tea or a spicy black bean soup, a nice warm dinner never fails to make me feel better after a dreary cycle home from the office in the cold.

I made this lovely wintry lemon and wild mushroom risotto in the weekend. It had the woody flavour of mushrooms combined with the fresh tangy lemon which definitely did the trick in making me feel a little happier. Well that - and the load of cuddles I got after dinner for the nice meal. :)

Has Bean

2010-01-15T11:49:00.006+01:00

Some foods just aren't made to be glamorous or hip for that matter. Take the humble black bean for instance. It's wholesome makings just aren't made up to rival let's say caviar or a fancy chanterelle. But great things can emerge from humble beginnings!

I recently made one of the most un-glamourous dishes in my mind's recipe book: black bean soup. It doesn't look great, it doesn't involve fancy preparation methods, it is about as down-to-earth as you can get. But this simple black bean it is so incredibly tasty and wholesome.
As we rise out of our economy's ashes it's always helpful to note that this is a great recession dish. A pot of soup hardly sets you off any money at all - but the flavours it offers is right up there with any five-star restaurant meal (in my opinion). I assure you, this dish is no has been.

What I put in (Enough for 4):

2 cans cooked black beans
3 tablespoons olive oil
250ml beef stock
250ml water
1 white onion, diced
1 red paprika, diced
4 cloves garlic, minced
1 teaspoon dried cumin
1 teaspoon paprika powder
Salt to taste
Coriander leaves (to garnish)
sour cream (to garnish)

How to make it:
Sweat onions and paprika until onions are translucent. Add beans, spices, chicken stock and water. Bring the soup to a boil and then cover and allow to simmer for about 30 mins.

Serve the soup warm and garnish with coriander and a big dollop of sour cream.

Rucul-Ugg

2010-01-11T17:50:00.004+01:00

Over my lunch today it hit me - where was Arugula (or as the Dutch fondly refer to as Rucula) 10 years ago? I don't remember having Rucula when I was a kid or even as a teenager but now, there's Rucula everywhere I look, in every bloody sandwich I order.

Rucula is in, Rucula is now.

Food doesn't exactly follow the frequency of seasonal fashion but I realise it definitely follows trends. The shoulder pads of the 80s went hand in hand with moulded jelly salads (where did those go?!). Pesto hit the world in the 90's...and now... there's Rucula.

I figure, in fashion terms Rucula to would be like Uggs. Only a select few knew its existence merely a decade ago but now you are served up with some more often that you can care to see.

Rucul-Ugg anyone?

Colossal Hunters

2009-11-11T20:50:00.002+01:00

It first happened when I was about 15. It was my first visit to the then brand new Night Safari at the Singapore zoo. I was standing next to a man at the Golden Monkey exhibit who was pointing the little nimble little creatures out to his son. What a touching little scene. Immediately my thoughts were filled with romantic notions. Thoughts of how I perhaps someday I would be able to take my own kids to the zoo...until I got the gist of their conversation.

"Look boy, how small they are... their meat must taste so sweet."

I was horrified. How could he even associate those cute little monkeys with... food?

**************************

The setting was different this time: a tiny table at a Malaysian restaurant in Amsterdam's Chinatown with my fellow hobbit friend, Timi. Our conversation was of course rife with talk of our favourite subject: food.

The Char Kway Teow (surprisingly tasty although hardly authentic*) came first. Then came the squid.

"Imagine if this were a Colossal Squid!" said Timi as she took her first bite. She looked like was on to something.

" What's a Colossal Squid?"

Apparently (as I was explained to by my most knowledgeable friend), Colossal Squid are mysterious and highly evasive sea creatures which are similar their cousin, the Giant Squid but are believed to be much, much bigger. Their tentacles do not posses suction cups. Instead they are equipped with teeth that allow them to attack prey as large as sperm whales.

I was fascinated.

"So imagine if this tiny squid were a Colossal squid."

"Yes...?"

"We'd have to sit at this restaurant for weeks to eat it all."

I wasn't horrified. Something was different this time.
The Colossal Hunter in me understood.

*Note: Char Kway Teow is those things you just have to have in a hawker (food) center on a hot, humid Singaporean afternoon. Any other way and it just isn't the same.

Ode to my Boretti

2009-11-04T15:17:00.000+01:00

I love you oven, dear
your fiery-playful flames,
your sudden upward sparkles
slowly cooking all around
those Italian lighting-flames.

There's a more potent smell:
eyes lower.
A mouth hungers.
Lids almost open.
My casserole is aglow.

Based on Tyuchetv's I love your eyes. The work of a genius which I have blatantly bastardized.

baby cakes

2009-11-03T10:20:00.000+01:00

Is it the fact that they're individually portioned and look like a little present? Or maybe its just the icing...I can't decide what it is about cupcakes that makes me love them so much.

These are one of my favourites - double chocolate cupcakes with white chocolate and mascarpone icing. The cupcakes are super moist, icing nice and creamy.

What I put in (makes about 12 cupcakes)
Cake recipe:

125g butter (if using unsalted butter, add 1/4 teaspoon salt
100g good dark chocolate
155ml (1/2 cup plus 1 1/2 tablespoons) water
12g (1 1/2 tablespoons, firmly packed) cocoa powder
1/2 teaspoon instant coffee granules/powder (optional but good for flavour)
168g (3/4 cup) caster sugar
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
1 large egg (we use eggs with a minimum weight of 59g)
125g (1/2 cup plus 1/3 cup) self-raising flour

White chocolate frosting:

175g white chocolate
75g mascarpone
2 tablespoons cold milk

How to make it:
Place butter, chocolate, water, cocoa, coffee and sugar in a large saucepan over low heat. Stir occasionally and remove from heat when chocolate and butter have just melted. Transfer mixture to a large bowl and set aside to cool for about 15 minutes. Add vanilla and egg to chocolate mixture. Using hand-held electric beaters, beat until combined. Add flour and beat for about one minute, until mixture is smooth. Bake for 12-15 mins at 160 degrees

Icing:
Melt the white chocolate an au bain marie (no direct heat!!) and mix until smooth. Beat in the milk until nice and creamy. Leave to cool for awhile before mixing in marscapone. Place in a piping bag and leave to cool for at least 20 mins before icing the cupcakes.
I like topping the cupcakes off with a strawberry or raspberry. The tartness of the fruit really completes the flavour of the chocolate cake. Yum.

Chicken Curry Memories

2009-11-02T15:20:00.000+01:00

I don't think I know anyone that doesn't like Chicken Curry. It's such a flavoursome, comforting dish and once you have the basic spices at home, you'll be able to make it several times over without buying too many ingredients.

My childhood memories of chicken curry include family picnics at the beach. In Singapore, where I grew up, chicken curry was considered a picnic (!) food. My mom would make a huge pot of the stuff and we would drive to the beach with the family and have dinner on a big canvas sheet on the sand. When we made longer trips we would even bring along a make shift stove to re-heat the curry so that we would have something warm to eat after having a dip in the cool sea. I have many fond memories of shivering away in half-soaked beach towel towel, ready to dip a big chunk of french bread the thick gravy.

There are lots of different types of chicken curry and this one is some what a hybrid version of my mom's chicken curry and a North Indian version I created myself.

What I put in (Enough for 4):

1 whole chicken (around 1-1.2 kg) cut into parts
2 large white onions
4 cm of ginger root
2 cloves garlic
3 large ripe tomatoes
1tsp chilli powder
1.5 tbsp garam massala
1 tbsp curry powder
4 cloves
2 seeds of cardamon
6 whole black peppercorns
1/2 tablespoon cumin seeds
4 dried chillis
Half a star of anise
1 small stick of cinnamon
4 tbsp thick full cream yoghurt (greek-style yoghurt works well)
1 tsp sugar
1/2 tsp salt or to taste
2 tablespoons vegetable oil (do not use olive oil!!)
Coriander to garnish

How to make it:

Pound the garlic and ginger and dice the onions finely.
Cut the tomatoes in half and then into slices
Place the chicken parts in a large bowl and add curry powder, chilli powder, garam massala and salt. Use your fingers or a spatula to ensure that the chicken is well coated in the spice mixture. Leave to rest.
Heat the oil in a large wok or saucepan on high heat. When oil is hot, add the pounded garlic and ginger and then cloves, cardamom, peppercorns, cumin seeds, dried chillies, anise and cinnamon. Fry in the oil for about 10-30 seconds until fragrant, don't let the spices burn!
Turn the heat down to medium and add the onions, letting them sweat until the onion is translucent. Try to make sure that the onion does not brown.
Add the chicken and stir until browned then add in the tomatoes and cook till soft.
Add the yoghurt and stir till all ingredients are well mixed.
Turn the heat down to low and allow to simmer for about 30 mins, occasionally stirring.
Your curry is ready to serve!

Curries tend to taste even better when left to sit for a day so make a big portion and have it the next day or the day after. I like to serve this up with steamed white rice and garnish with coriander. Or go old school and dip a slice of thick-crusted french loaf straight in the pot.

Lazy Sunday Fried Rice

2009-10-04T17:28:00.001+02:00

I've been making fried rice since I was a teenager. It's probably one of my most favourite one-dish-meals as it can include generally almost any ingredient. It's also a great way to use up left-overs when you don't feel like stepping out to do grocery shopping. One of my favourite cooking activities is to put together something out of a bunch of random ingredients. Fried rice is just the embodiment of that.
What I put in (Enough for 2):

1 large shallot
1 clove of garlic
1tsp fresh ginger, ground
Handful of frozen peas
2 eggs
Dash of fish sauce (to taste)
Dash of sesame oil
Sunflower oil for frying
Cold left over rice (about 3 cups)*
Handful of frozen baby crayfish (prawns, left over meat cuts or tofu will do too)

*note: it's really important that the rice is cold or at least at room temperature. Freshly cooked/steamed rice will make your fried rice sticky

How to make it:

Crack the eggs into a hot pan with some oil and stir it up until cooked. Dish the egg away into a plate or bowl and leave to rest.
Add some more oil into the pan, dice the onions, ginger and garlic and add to pan, letting them sweat until the onion is translucent
Add the crayfish and peas and stir until almost cooked
Add the rice. At this point it might take awhile for the rice to separate. Be patient, just stir the rice around, add the fish sauce and sesame oil. It will help the rice to separate.
When rice grains are separated, stir in the eggs. The fried rice is now ready to eat!

Serve up the fried rice in a bowl and eat it on the couch in front of your laptop or the tv. After all, that's why it's called a lazy sunday :)