Chicken Fried Rice


This is one of my favourites! I found the recipe on Pinterest, and have made it twice already.

You HAVE to try this! yummm!

Chicken Fried Rice


Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: SERVES 4

4-5 cups cooked rice
1 boneless chicken breast or 2 thighs, chopped into small bits
1 Tbsp. soy sauce
4 spring onions, sliced, white parts separate from green
3-4 cloves garlic, minced
1 thumb-size piece galangal OR ginger, sliced into thin matchsticks
1 red or green chili, thinly sliced (or less for milder rice)
5-7 fresh shiitake mushrooms, chopped into small pieces (I used normal button mushrooms)
1 egg
1/2 cup frozen peas
2-3 vegetable oil
optional: 1 stalk celery, sliced (adds a little crunch to the dish)

3 Tbsp. chicken stock
3 Tbsp. fish sauce
2 Tbsp. soy sauce
1 Tbsp. lime juice
1/4 tsp. ground white pepper
1/4 tsp. sugar


  1. To prepare leftover cold rice: Pour a teaspoon or so of oil onto your fingers and work through the rice, separating clumps back into grains. To prepare chicken: Chop into small pieces and place in a bowl. Pour over 1 Tbsp. soy sauce and stir. Set aside.
  2. Combine all ‘stir-fry sauce’ ingredients together in a cup, stirring to dissolve the sugar and pepper. Set aside.
  3. Warm a wok or large frying pan over high or medium-high heat. Drizzle in 2 Tbsp. oil and swirl around, then add the white parts of the onion, garlic, galangal/ginger, and chili. Stir-fry 1 minute, then add the chicken. Stir-fry 2-3 minutes, or until chicken turns evenly opaque on the outside.
  4. Add the mushrooms and celery (if using), and stir-fry 2-3 more minutes, until mushrooms and chicken are cooked through. If your wok/pan becomes too dry, add 1-2 Tbsp. chicken stock or white wine.
  5. Keeping heat high, add the rice. Stir-fry everything together using a spatula or other flat utensil to gently lift and turn the rice. After frying for 1 minute, gradually begin adding the sauce you made, 1-2 Tbsp. at a time. Continue stir-frying in this way 6-10 minutes, or until all the sauce has been added. Tip: The idea is to keep the pan as dry as possible throughout the frying process. It’s the dryness of the fried rice that makes it light and fluffy (as opposed to heavy and clumpy), and frying it over high heat with a conservative amount of moisture (sauce) achieves this.
  6. Add the frozen peas and stir-fry briefly to incorporate. Then push everything aside to reveal the center of the pan. Crack in the egg and quickly stir-fry to scramble. Note that the egg will dry out the pan, which is what you want at this stage. Continue stir-frying everything together for 2 more minutes, until rice is light and falls easily into separate grains.
  7. Switch off heat and taste-test, adding more fish sauce until desired flavor and saltiness is achieved (I usually end up adding an extra Tbsp. fish sauce when frying 5 cups rice). If rice happens to be too salty, add a squeeze of lime juice. Top with reserved green onion and serve hot from the pan. For those who like it extra spicy, serve Thai Chili Sauce on the side, and ENJOY!


Image source:  here

Recipe source: here

10 things i have recently learnt & love

10 Things, General



1.  You can never have too much lip balm in Winter.

2.  I prefer Soy milk to regular milk.

3.  Sometimes you care more about someone than what they care for you, but it’s ok, we were born to love.

4.  I discovered GlossyBox, and it has become my monthly must-have! (Read more about GlossyBox in my next post).

5.  I’m in love with L’Occitane products – more specifically the L’Occitane Precious Cream.  Makes your skin glow with health and I’m addicted to it!

6.  When you’re out of ideas for supper, throw ingredients into your slow cooker and watch the magic happen!

7.  Yoga really helps for back pain, and 10 minutes of meditating helps you keep your cool when having a stressful day!

8.  Moving forward and onwards, leaving the past behind, can be painful, but sometimes you just have to…

9.  A beautiful poem (Joy is a Picture) is something you never forget.

10.  Teach your children to pray.

Life is similar to this tree – as you age and life goes on, you peel back the layers of all your memories, some good, not so good, the bits and pieces of your life exposed for all to see, but the real truth lies deep inside, for only you.



Life is too short.  Live it, the way you want to and need to live it!



Be happy, you deserve it!



Image source/s: here

Welcome – Marseille Blue Le Creuset!

General, Recipes

What is Le Creuset I hear you ask?

Well, only the most coveted cookware ever!

Founded in 1925, Le Creuset is a French cookware manufacturer best known for it’s colourful enameled cast iron casseroles, they also make many other types of cookware such as sauce pans, skillets, tagines etc.

Seeing that I frequent the Yuppiechef website almost more than Pinterest (shock horror), I have included a few photos of the new Marseille Le Creuset range which can be found on and don’t be surprised if you find yourself ordering a lot more than just pots and pans.

Le Creuset 32cm Buffet Casserole


Le Creuset 30cm Skillet


Le Creuset 28cm Round Cocotte


Sources:  here and here

A drool worthy & delightfully pretty menu


Pink Grapefruit Margarita


Pink Grapefruit Margaritas
From: Barefoot Contessa’s  How Easy Is That

  • 1 cup          ruby red grapefruit juice
  • 1/2  cup    fresh squeezed lime juice (about 4 limes)
  • 1 cup         triple sec orange liqueur
  • 3 cups      ice
  • 1 cup        silver tequila
  • 1   lime cut in wedges, optional Kosher salt.

If you prefer to rim the glasses take a lime wedge and rim, then dip in salt, if you do not like a salted rim sprinkle a touch of salt in each glass, the salt really brings out the flavor.

Combine the grapefruit juice, lime juice, triple sec and ice in a blender. Pour into a large pitcher (or just keep it in the blender) and pour in the tequila, stir. (I personally just added it all to the blender- I like slushy, that is totally up to you)

Makes 4 drinks.

* Just as a note: it is important to use Ruby Red grapefruit juice, it is much sweeter than regular and it has the lovely pink color.

Image and Recipe source: here


Grilled Soft Cheese, Thyme, Honey & Fresh Figs


Grilled Soft Cheese, Thyme Honey and Fresh Figs

1 small wheel of soft cheese such as brie or a triple cream

1/4 cup honey

a couple sprigs of thyme

fresh figs (as many as you’d like)

In a small saucepan add the honey and thyme and heat on low. You simply want to warm the honey and infuse it with the flavor of thyme. If it starts to simmer, remove from the heat and set aside.

Preheat a grill (indoor or outdoor) until very hot. Carefully place the cheese on the grill and sear until marks appear and the inside starts to melt, about one to two minutes on each side. Using a spatula, remove the cheese from the grill and transfer to your serving platter. Half and quarter several figs and place on top of the grilled cheese. Drizzle the figs and cheese with the honey. Serve immediately with crackers and/or bread.

Recipe and image source: here


Smoked Salmon, Avocado & Rocket Salad



  • Rocket leaves (arugula), about 60g (2 oz)
  • An avocado
  • 1/2 of a full sized lebanese cucumber
  • 100g (3 oz) smoked salmon
  • 1 tbsps sesame seeds

Dressing (measure to taste):-

  • 1 lime
  • about 1/2 cup of olive oil (adjust to your preference)
  • Salt to taste
  • A drop of sesame oil *optional*

(1) In a small dry pan, toast 1 tbsp of sesame seeds over medium flame until lightly brown. Set aside. (2) Wash and dry the rocket leaves. Set aside. (3) Slice cucumber. Set aside. (4) Halve a lime and squeeze the juice into a small bowl. Then add olive oil, sesame oil (if using), salt to taste and  1/2 tbsp of the toasted sesame seeds.  Whisk until it emulsifies. (5) In a salad bowl, add rocket leaves, cucumber and hand torn smoked salmon. (6) Use an avocado slicer to slice the avocado. To avoid the avocado from turning brown, I  dip slices of the avocado in the dressing and add into the salad bowl.  Scatter the remaining toasted sesame seeds as a finishing touch. (7) Serve with the dressing separately. Serves about 2-3.

Recipe & Image source: here

Marzipan Cherries

We (Martha Stewart) covered dried sour cherries in marzipan and luster dust, then added faux leaves on top for a touch of gold. For the stems and leaves of these cherries, we dismantled gold plastic foliage.


  • 3 1/2 ounces marzipan
  • 12 dried cherries
  • Luster dust, in tan opal


  1. Divide marzipan into 12 pieces. Flatten, and wrap around dried cherries, covering completely and rolling into a ball. Using a toothpick, make a hole at the top of each and an indent along one side. Brush with luster dust. Insert stems into top holes. Makes 12.

Recipe & Image source: here

Beautiful Bathrooms!


Imagine bathing / showering in some of these work’s of art….

Love the stone wall and shower floor


A lot of warmth


Wood flooring is divine


Pink Marble Mellowness


The beautiful mirror and chandelier make this room stunning!


Have you ever seen such a gorgeous shower?


In love with this wooden bath!!


My ultimate favourite – who would want to leave their bathroom? Well… maybe leave long enough to swim in the crystal clear ocean.

Image source: here