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@lisaforbes45: This Funny Emotional Crochet Doll has officially become the most unhinged little desk decoration in my house 🤣 Tiny, emotional, adorable… and carrying a VERY positive message for anyone needing a laugh today 💜 Perfect for: ✨ gag gifts ✨ office desk decor ✨ bestie surprises ✨ stress relief laughs ✨ people with questionable humor 😅 Honestly… the confidence this tiny crocheted legend has is inspiring 😂 Who would you gift this to? 👀👇 #FunnyGift #CrochetDoll #AdultHumor #DeskDecor #FunnyDecor

Sparkle & Stories with Lisa
Sparkle & Stories with Lisa
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Region: US
Thursday 21 May 2026 21:00:00 GMT
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Fried Rice done right @dimsimlim 🤌🏼 - Thai Fried Rice 500g day old steamed jasmine rice, cold 2tbsp Peanut Oil 300g shelled and deveined prawns 3 cloves garlic, minced 4 springs spring onion, finely diced 2 eggs, whisked 8 curry leaves 1tsp curry powder 1tbsp Thai Basil, roughly chopped 1/2tsp white pepper Salt, to taste 1tsp shrimp paste 1tsp MSG (optional) 2tsp fish sauce 1 tomato, diced 1/4 fresh pineapple, diced Fresh lime, to serve Cucumber, to serve Spring Onion, sliced, to serve Heat a wok or large frying pan over high heat. Add half the oil and let it heat up for a minute. Add the prawns and flash fry for around 30 seconds, then drain and set aside. Add the remaining oil, then add the garlic and spring onion and cook for a minute, until fragrant. Add the rice to the wok and stir fry for a minute, remove from the wok and then set aside. Add the whisked eggs and cook until they are scrambled and cooked through. Return the rice to the work then add the shrimp paste, curry powder, curry leaves, Thai Basil, pineapple, tomatoes, msg (if using), fish sauce, salt, pepper and prawns. Cook for a few minutes, until the rice is heated through and the flavours are well-mixed. Serve the fried rice hot, with a squeeze of fresh lime and some sliced cucumber on the side and garnish with spring onion. Enjoy!
Fried Rice done right @dimsimlim 🤌🏼 - Thai Fried Rice 500g day old steamed jasmine rice, cold 2tbsp Peanut Oil 300g shelled and deveined prawns 3 cloves garlic, minced 4 springs spring onion, finely diced 2 eggs, whisked 8 curry leaves 1tsp curry powder 1tbsp Thai Basil, roughly chopped 1/2tsp white pepper Salt, to taste 1tsp shrimp paste 1tsp MSG (optional) 2tsp fish sauce 1 tomato, diced 1/4 fresh pineapple, diced Fresh lime, to serve Cucumber, to serve Spring Onion, sliced, to serve Heat a wok or large frying pan over high heat. Add half the oil and let it heat up for a minute. Add the prawns and flash fry for around 30 seconds, then drain and set aside. Add the remaining oil, then add the garlic and spring onion and cook for a minute, until fragrant. Add the rice to the wok and stir fry for a minute, remove from the wok and then set aside. Add the whisked eggs and cook until they are scrambled and cooked through. Return the rice to the work then add the shrimp paste, curry powder, curry leaves, Thai Basil, pineapple, tomatoes, msg (if using), fish sauce, salt, pepper and prawns. Cook for a few minutes, until the rice is heated through and the flavours are well-mixed. Serve the fried rice hot, with a squeeze of fresh lime and some sliced cucumber on the side and garnish with spring onion. Enjoy!

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