Have you ever tried making fried rice at home? I have to admit I had not, right up till know… and I am completely SMITTEN.
This recipe is so easy, so quick to prepare, yet it yields the most amazing side dish.
This fried rice contains aromatics like ginger and red pepper flakes. Among other yummy ingredients it contains nuts, soy sauce and there’s an egg added to it in the end which makes the whole dish really amazing and delicious. You need to try this one, I can tell you that. It’s a crowd pleaser!
¼ cup toasted pine nuts, almonds, peanuts, or cashews
2 tablespoons minced cilantro (optional)
Set the bowls of aromatics, vegetables, rice and soy sauce near your stove.
Heat your wok over high heat, then lower the heat to medium high.
Pull the wok off the heat and add 2 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides. (If the wok smokes wildly the moment you add the oil you've overheated the wok. Remove the wok from the heat and let it cool for a few minutes.)
Stir-fry the ginger and red pepper flakes for about 10 seconds.
Add the carrots and stir fry for 30 seconds.
Add the corn and peas and stir fry for 1 minute.
Swirl the remaining 2 tablespoons of oil into the wok.
Add the rice and scallions stir-fry for 2 minutes.
Season the rice with the salt and white pepper.
Pour the soy sauce around the edges of the wok and stir-fry.
Stir in 1 beaten egg. Stir-fry until the egg is no longer wet. Stir in the nuts and cilantro.
I have a lovely weeknight dinner idea for you today. If you don’t have too much time on your hands but still would like to serve your loved ones something delicious and slightly extraordinary, I highly recommend this Brown Butter Chicken Pasta to you. It is super quick and the brown butter adds a whole new dimension of flavor to the meal. It’s truly addictive!
If you’d like to find out more, please see the details below….
In a large pot, melt the butter over medium heat. Continue to cook until it bubbles and turns a caramel brown color.
Add the pasta to the pot and let cook for about 1 minute, stirring frequently.
Add the chicken broth to the pot and stir.
Season with ¼ tsp salt, ¾ tsp red paprika powder, 1 tsp dried garlic, ½ tsp curry powder, ¼ tsp cayenne pepper, 1 tsp dried parsley and 1 tsp dried chives. Stir. Simmer until all liquid is absorbed by the pasta, stirring occasionally. If all liquid is gone before your pasta is done, add more water and continue to simmer.
While the pasta is simmering, in a skillet, add 1 tbsp olive oil and place over medium to high heat.
Add the chicken to the skillet, season with about ¾ tsp salt and ¼ tsp ground black pepper. Cook until done.
Remove the chicken from the skillet into a separate bowl. Cover with foil.
Add 1 tbsp olive oil in the skillet. Add the mushrooms and tomatoes to the skillet. Season with a little salt. Saute until the mushrooms are soft.
Add in the spinach and cook until the spinach has wilted.
Once all of the chicken broth has been absorbed into the pasta, toss the mushroom-tomato-spinach mixture and the chicken into the pot with the pasta. Stir well to combine. Sprinkle with Parmesan cheese and serve.
With fall in full swing, I often find myself contemplating the amazing beauty it brings. In my world, the loveliest thing about this season is comfort food (what else is new?). And confetti colored leaves. And warm blankets. And Holiday cookies looming on the horizon.
Mmmm, sweet sweet fall.
With the above mentioned mood in my soul I prepared a really comforting soup for you today. It combines broccoli, carrots and a lot of cheese and is deliciously creamy. The epitome of comfort, don’t you think?