We had Char Siew Rice for dinner last night and everytime I cook this, I cook enough for 2 meals so that I can keep a portion for cooking fried rice the next day.
I used "Wu Hua" meat for my char siew and no oil added but check out the amount of oil from the meat!Today, I don't feel like having fried rice as I don't like the finished dish. I just feel that it lacks the "omph" in it. I usually try not to cook fried rice, unless I have no other options. Cracking my head and draining my brain cells, I decided to cook butter rice.
I don't usually add meat into my butter rice but there's no harm having a new flavour. Now, that's the beauty of cooking as you can add any ingredients to your likings ;-)
And for sides, I was too lazy to whip up anything else so we just had salad with Italian Dressing.
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