Post by barb43 on Dec 12, 2020 19:45:48 GMT
Customizable Fried Rice - Make Your Own Entree
Another easy-to-prepare recipe that you can customize to suit your personal tastes and dietary preferences.
Ingredients:
2 TBSP your preferred cooking oil
2-3 large eggs, beaten
Chopped onion - white or yellow, in a size and amount that you prefer
1 TBSP Asian garlic chili paste
1 tsp minced fresh ginger or 1/4 tsp ground ginger
1/2 red bell pepper, chopped to the size that suits you - any color bell pepper is suitable
1 cup frozen peas and carrots
1-1/2 cups chopped fresh pineapple or a can of pineapple tidbits
2 cups of rice, cooked & cooled - instant white, instant brown, jasmine, or whatever rice you prefer
1-1/2 cups cooked, boneless & skinless, chicken or turkey or shrimp (a protein)
1/3 cup of raw cashews or roasted lightly-salted peanuts
2-3 green onions, sliced thinly - both white and green parts
Chopped fresh cilantro or flat leaf parsley in an amount that you prefer.
3 TBSP low sodium soy sauce or coconut aminos, as you prefer - more as needed
Directions:
1. Heat 1 TBSP oil in a skillet over medium-to-high heat and scramble the eggs until they are just cooked through. Remove from the skillet; ie, do not let them sit in any oil that might be in the skillet.
2. Heat 1 TBSP oil in a large skillet. Add chopped white or yellow onions, garlic, garlic chili paste, and ginger. Cook 30 seconds - 1 minute. Add pineapple, bell pepper, peas & carrots. Cook 3-5 minutes until pineapple begins to brown (carmellize). Add rice, the protein you're using, and the nuts. Stir to combine.
3. Press the rice into the skillet so it fries - you should hear some snapping & crackling. Be careful the rice does not stick and burn. Cook until rice begins to brown and crispy. Careful not to overdo it.
4. Stir in scrambled eggs. Mix well.
5. Serve with the green onions, cilantro or parsley, and the soy sauce or coconut aminos.
Refrigerate any leftovers. Reheat in a skillet, but watch closely .
Serves 4 amply.
Directions:
Another easy-to-prepare recipe that you can customize to suit your personal tastes and dietary preferences.
Ingredients:
2 TBSP your preferred cooking oil
2-3 large eggs, beaten
Chopped onion - white or yellow, in a size and amount that you prefer
1 TBSP Asian garlic chili paste
1 tsp minced fresh ginger or 1/4 tsp ground ginger
1/2 red bell pepper, chopped to the size that suits you - any color bell pepper is suitable
1 cup frozen peas and carrots
1-1/2 cups chopped fresh pineapple or a can of pineapple tidbits
2 cups of rice, cooked & cooled - instant white, instant brown, jasmine, or whatever rice you prefer
1-1/2 cups cooked, boneless & skinless, chicken or turkey or shrimp (a protein)
1/3 cup of raw cashews or roasted lightly-salted peanuts
2-3 green onions, sliced thinly - both white and green parts
Chopped fresh cilantro or flat leaf parsley in an amount that you prefer.
3 TBSP low sodium soy sauce or coconut aminos, as you prefer - more as needed
Directions:
1. Heat 1 TBSP oil in a skillet over medium-to-high heat and scramble the eggs until they are just cooked through. Remove from the skillet; ie, do not let them sit in any oil that might be in the skillet.
2. Heat 1 TBSP oil in a large skillet. Add chopped white or yellow onions, garlic, garlic chili paste, and ginger. Cook 30 seconds - 1 minute. Add pineapple, bell pepper, peas & carrots. Cook 3-5 minutes until pineapple begins to brown (carmellize). Add rice, the protein you're using, and the nuts. Stir to combine.
3. Press the rice into the skillet so it fries - you should hear some snapping & crackling. Be careful the rice does not stick and burn. Cook until rice begins to brown and crispy. Careful not to overdo it.
4. Stir in scrambled eggs. Mix well.
5. Serve with the green onions, cilantro or parsley, and the soy sauce or coconut aminos.
Refrigerate any leftovers. Reheat in a skillet, but watch closely .
Serves 4 amply.
Directions:
, if you like zucchinis as much as we do, and you happen to have one, you can quarter some slices of zucchini & add at the point where you add the bell pepper and peas & carrots (#2).