Tomorrow we will start the AUS Challenge to Live Below the Line for 5 days from 16-20th May (just $2 a day for food and drink, so $10 for 5 days).
It’s definitely going to be hard, but it’s an awesome way for me to raise money and awareness for the 1.4 billion people who have to live like this every day – and who have to make $2 cover a lot more than food! For more info, go to my Living Below the Line Profile page.
This picture was taken in one of my life-changing trips to Cambodia. In 2008, my husband and I, with some friends from Melbourne Praise Centre and Water Missions International, had a chance to visit a poor village who had to drink contaminated water from the river, stayed in an orphanage for a week, tasted and saw poverty firsthand. I learnt that those kids, who have very little to live with, often are more happy and content than us. Unfortunately, they often are the victims of their own family or society. I also learnt that every dollar counts! Let’s do something for kids like them around the world.
I’ve just finished cooking our lunch/dinnertime meals for the next 2 days: Vegetable fried rice!
Rudy, my husband, and I are teaming up, so it’s good that we have $20 for the two of us for 5 days.
Ingredients:
2 cups of rice (1/4 kg of rice) – cooked and cooled
4 carrots (peeled, sliced thinly)
3 eggs
5 fresh chili (as many as you like, finely chopped)
a few stalks of spring onion (finely chopped)
a few fresh basil leaves
One tablespoon of butter
Fish sauce, Chicken stock powder, salt, sugar
Directions:
Melt butter in a hot wok, fry the eggs, then add carrots, chili, spring onion, fish sauce, chicken stock powder, and sugar. After 2 minutes or the carrot is half cooked, then add the cooked rice. Use a fork to separate the grains. Add salt if necessary. Once the flavor is evenly distributed, add basil leaves, stir for a few seconds then turn off the fire.
You can expect: 4 containers of fried rice (approximately 6 servings).
Can’t wait to enjoy my first day living below the line tomorrow (a box of fried rice for lunch/dinner, and a butter and jam sandwich for brunch).
Sadly, there will be no coffee and tea for me in the next 5 days (badly needed for cold winter week in Melbourne).