Sunday brunch at home — cooked by W (BB). Three Sundays into circuit breaker and BB has made the kitchen his weekend domain. I sleep in slightly later, he prep-runs the brunch, and by the time I shuffle out we’re 15 minutes from plating.

We had:

Fried rice (egg + sausage + scallion)
Sunny-side egg
Stir-fried vegetables

Fried rice was the centrepiece. Day-old jasmine rice (the secret to non-clumpy fried rice — fresh rice has too much moisture), wok-fried with beaten egg poured in first to coat the grains, then chopped Chinese sausage (lap cheong), scallion whites and a touch of soy. Heat ripped high so the rice picks up that smoky wok char on the edges.

Lap cheong is the underrated star of home fried rice — it brings sweet, smoky pork flavour without needing to thaw any frozen meat or prep marinade. Slices straight off the cured sausage, into the wok, fat renders out and flavours the rice.

Sunny-side egg got plated on top with the yolk still glassy. Crispy white edges, runny golden centre. Break it open with the spoon, mix into the rice for a custardy texture upgrade.

Stir-fried vegetables on the side — cabbage shreds, carrot julienne, a smashed garlic clove, oyster sauce. The basic vegetable side that goes with everything.

BB’s wok-hei game has come a long way during lockdown. Three weeks of cooking every weekend brunch will do that.

Overall: 4.4 / 5. 😋👍🏼 Great Sunday brunch by BB — would absolutely keep him on weekend kitchen duty.

Original IG post