Chicken Fried Rice

INGREDIENTS

2 tbsp. extra-virgin olive oil
3 chicken breasts (about 1 1/4 lb.)
Kosher salt
Freshly ground black pepper
2 tbsp. sesame oil, divided
1 medium onion, chopped
2 carrots, peeled and diced
3 cloves garlic, minced
1 tbsp. freshly minced ginger
4 c. cooked white rice (preferably leftover)
3/4 c. frozen peas
3 large eggs, beaten
3 tbsp. low-sodium soy sauce
2 green onions, thinly sliced

RECIPE PREPARATION

In a medium skillet over medium heat, heat olive oil. Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes, then cut into bite-sized pieces.

To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until warmed through 2 minutes.

Push rice to one side of the skillet and add remaining tablespoon sesame oil to another side. Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to the skillet with soy sauce and green onions and stir to combine.

Comments

Buddha Noodles

INGREDIENTS 12 oz. package udon noodles 3 tbsp. smooth peanut butter 3 tbsp. soy sauce 2 tbsp. sesame oil 1 tbsp. honey 1 tbsp. lime juice 1 clove garlic, minced 2 c. Shredded chicken 2 c. broccoli florets, steamed 2 avocados, thinly sliced 2 green onions, thinly sliced 1 tsp. sesame seeds RECIPE PREPARATION In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice, and garlic. Stir until sauce is creamy and noodles are fully coated. If the sauce is too loose, turn heat to low and cook until the sauce has thickened, about 1 minute. Divide noodles between bowls. Top each serving with chicken, broccoli, avocado, and green onions. Garnish with sesame seeds and serve warm or at room temperature.

Vegan Burrito

INGREDIENTS soft flour tortillas canned black beans canned sweet corn smoked paprika powder cumin paprika powder fresh lime juice green onions fresh cilantro vegan cheese vegan sour cream guacamole lettuce salsa cooked brown rice RECIPE PREPARATION Drain and rinse the black beans and the corn. In a medium bowl, combine them with the paprika powder, cumin, smoked paprika powder, lime juice, salt, and pepper. Add the chopped green onions and the fresh cilantro and stir well. Lay a tortilla down flat on a plate. Add some rice in the center of the tortilla. Then add some of the bean corn salad on top. Next comes some salsa, lettuce, vegan cheese, vegan sour cream, and avocado. If you want you could also sprinkle some red pepper flakes on top. Fold in the sides and then roll the burrito up and wrap it in foil. Then cut it into half with a sharp knife. Enjoy!

Veg Tagine

INGREDIENTS 1 pinch of saffron 4 Pods of garlic 4 cm piece of ginger olive oil 1 teaspoon cumin Powder ½ teaspoon cinnamon Powder 1 teaspoon ras el hanout 1 tablespoon sun-dried tomato paste 2.5 kg mixed veg, aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash, mixed-colour peppers 1 x 400 gm tin of chickpeas 100 gm dried apricots 1 preserved lemon 300 gm couscous ½ bunch of mixed fresh herbs, dill, mint, flat-leaf parsley 20 gm flaked almonds RECIPE PREPARATION Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go. Tip in the chickpeas (j...

Recipes of the world

Search This Blog