Work with what you have

Singapore rice

I tried to make Singapore noodles one night, only to realize I had no rice noodles in the house. And, yes, I could have ventured out to get some; but at times I can be lazy. So out went the noodles, and in came rice. The substitution worked perfectly.

Stir-frying is easy, if you head to the stove with everything prepped. Since the cooking happens really fast, there isn’t enough time to prep as you stir-fry. It’s all about timing and layering ingredients into the pan to get the right colors, textures and flavors.

When making fried rice, it’s always better to use leftover rice. But if you don’t have it in your fridge, don’t let that stop you from making this recipe. Just make a pot of rice while you prep the rest of the ingredients.