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Yesterday a mochi-tsuki party was held at my church and as it was a potluck dinner as well, I got together with my friend to make something Singaporean. After a meandering process of consideration and elimination, we decided to fry eggs. Of course, that means with other things as well.

Final list of ingredients: eggs, garlic, onion, carrots, tomatoes, chinese chives, shiitake mushrooms, ham. Beat the eggs (add some soya sauce in), chop the garlic finely, cut the tomatoes into medium -size pieces (quarters or eighths) and slice everything else thinly into small strips. Heat cooking oil with garlic and onion until the flavour emerges and then add in the carrot strips. When the carrot is half-done (we want it soft enough to match the other ingredients) add in the tomatoes and continue to fry until most of the liquid has evaporated. Add the chinese chives, mushrooms and ham and toss and fry. Clear a space in the pan, add some oil and pour in the beaten egg. Stir gently and then allow everything to set. Break up into big pieces and flip each one. Remove when done. You do not want it runny, but soft. That simply means not drying it out completely. You can add salt and pepper to your taste.

Add or remove any ingredients you want. These just happen to be what was in the supermarket that our Singaporean taste buds told us would suit the dish.