A handful of my friends did not quite understand what I meant when I said that I needed to cook restaurant-style in order to cater to my children's preferences. I figured this might cast some light on the matter.
After not cooking up a storm in the kitchen for a long time, I sorely missed it and decided to whip up something most would consider a simple one-dish meal: Fried rice. All one needs to do is to throw everything into the wok, right?
Wrong.
First of all, the kids abhor having vegetables mixed into the fried rice so I have to make them separately. I even have to cook two different types of greens because one of them hates the taste of kelp while the rest adore it in miso soup, which is why I got ready a bowl of seaweed as a substitute in her bowl. As you can see, I could not add the corn into the rice because my eldest alone refuses to eat it. And no, I cannot pre-mix the pork floss because half of them likes it while the other half dislikes it. The only things I can put into the rice are fried egg and gluten-free sausage. My eczema girl can't take the gluten-filled meatballs the rest crave for which means yet another dish to come up with. And I haven't even added the low-carb option, most likely mung bean vermicelli, I would prepare if Joshua were to join us for the meal.
So here it is, the ala carte buffet I have to put together. In my family, there is nothing simple about fried rice.
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