A colleague taught me this trick! My workplace is 72km away from my home. Thus, I spent at least 3.5hours commuting every workday. In the beginning, to save energy and fuss packing lunch from home, I was bringing ‘boterham’ almost everyday as it was the easiest option (and to integrate well into Belgium of cos). Being an Asian, of course, I miss my rice and noodles meals. She, an Asian as well, taught me to use the multifunctional rice cooker to make our life easier.

My recipes and cooking method is simple; my little rice cooker does the cooking for me. I believe the total time spent preparing the ingredients was 15min. This is my 2nd time using this method to cook and if I knew, I would put in less water at the beginning. Amount of water is important with the ingredients you are going to use as some vegetables or ingredients will produce moisture and as a result, the rice might become too wet and mushy.

As I am still experimenting with this method, my ‘fried’ rice did turned out slightly wetter than usual this time. BUT! I am not a fussy eater, so whatever that makes the tummy full. In addition, this was also on a lighter flavour side as I am tend to go easy with my seasoning, not a big fan of salt and strong flavours.

If I were to cook for my loetje (da bf), I would make the ‘real’ fried rice, fried in a real wok. 😂