recipe

Easy Fried Rice

easy fried rice recipe

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! 🙂
 

5.0 from 1 reviews
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Easy Fried Rice
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Aromatics
  • ½ tsp powdered ginger
  • ¼ teaspoon red pepper flakes
  • Vegetables
  • 1 cup diced carrots
  • 1 cup fresh or frozen corn, defrosted
  • ½ cup fresh or frozen peas, defrosted
  • ½ cup chopped scallions
  • 4 tablespoons vegetable oil
  • 4 cups cold cooked rice (I used Basmati)
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 2 tablespoons soy sauce
  • 1 large egg, beaten
  • ¼ cup toasted pine nuts, almonds, peanuts, or cashews
  • 2 tablespoons minced cilantro (optional)
Instructions
  1. Set the bowls of aromatics, vegetables, rice and soy sauce near your stove.
  2. Heat your wok over high heat, then lower the heat to medium high.
  3. 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.)
  4. Stir-fry the ginger and red pepper flakes for about 10 seconds.
  5. Add the carrots and stir fry for 30 seconds.
  6. Add the corn and peas and stir fry for 1 minute.
  7. Swirl the remaining 2 tablespoons of oil into the wok.
  8. Add the rice and scallions stir-fry for 2 minutes.
  9. Season the rice with the salt and white pepper.
  10. Pour the soy sauce around the edges of the wok and stir-fry.
  11. Stir in 1 beaten egg. Stir-fry until the egg is no longer wet. Stir in the nuts and cilantro.

 

(This recipe was adapted from TheKitchn.com.)

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Broccoli Cheese Soup

broccoli and cheese soup recipe

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?

You can find all the necessary details below…

Enjoy!

With love,
Petra

 

4.0 from 1 reviews
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Broccoli Cheese Soup
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Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 tbsp (42 grams) melted butter
  • 1 smaller onion, diced
  • ¼ cup (30 grams) flour
  • 2 cups (480 ml) half and half cream
  • 3 cups (700 ml) chicken broth
  • 1 medium broccoli (about 9 oz/ 250 grams), cut into florets
  • 1 cup (110 grams) julienned carrots
  • 1½ cups (100 grams) Cheddar cheese, grated
  • ½ cup (30 grams) Parmesan cheese, grated
  • salt and pepper to taste
Instructions
  1. Saute onion in melted butter.
  2. In a separate bowl, whisk together half and half cream and flour. Stirring constantly, add to the onion and butter mixture. Let simmer for 2-3 minutes.
  3. Add chicken broth, broccoli and carrots and cook over low heat for about 20 minutes.
  4. Remove from heat and gently stir in cheeses.
  5. Add salt and pepper to taste.
  6. Enjoy

 
(This recipe was inspired by TheGirlWhoAteEverything.com.)

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