Mediterranean Orzo Salad

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It’s August, and we are at top temperatures pushing 100 degrees here in Sunny Florida. There are days when I don’t feel like eating very much let alone be in the kitchen for too long. I look for ways to create tasty dishes, and if possible, I prefer not even to turn the oven on. This dish is a very quick, easy and light one. It has a little of everything. There are fresh vegetables for healthy texture and crunch, fresh herbs, creamy feta for a little salty bite, kalamata olives for an unmistakeable Mediterranean flavor, banana peppers for some heat, and of course orzo, which is a nice rice-shaped pasta for salads and side dishes. It’s all brought together with a simple balsamic vinaigrette. This dish is great as a side to any protein you like, or a vegetarian main dish as well. It’s great to bring along to a potluck, a picnic, or just to have something quick to snack on in the fridge. Get creative and use whichever veggies and herbs you like, as well as adding in some grilled shrimp, or chicken for more options. Whatever ingredients you choose, you’ll find this a quick and easy recipe to enjoy any time of year! So here we go…

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Cut all your vegetables into a medium dice, slice your grape tomatoes in half, chop your fresh herbs, and measure out your feta cheese. You can buy it in a block and dice it or do what I did here and buy it already diced.

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Combine the balsamic vinegar, olive oil, dijon mustard, honey, salt and pepper, and whisk to combine and emulsify into a nice vinaigrette.

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Cook the orzo pasta according to manufacturers instructions, run under cool water to stop the cooking process, then drain well.

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In a large bowl, toss the orzo, vegetables, herbs and dressing together first without adding the feta cheese just yet. Only add a little dressing at a time, so you don’t over dress it. Keep in mind that the orzo will absorb the dressing as it sits so you need to add enough, but taste it as you go to check it for flavor and also to see if you need to add more salt and pepper. When you are done combining, add the feta cheese and toss gently so you keep the chunky bits in tact.

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Here you have it! Mediterranean Orzo Salad. Enjoy!

MEDITERRANEAN ORZO SALAD (Yields: 8 Servings)

Ingredients:

1 lb Orzo Pasta

1 1/2 c Grape or Cherry Tomatoes, sliced in half

1 c Green Bell Pepper, medium dice

1 c Orange Bell Pepper, medium dice

1 c Red Onion, medium dice

1 c Cucumber, peeled, seeded, medium dice

3/4 c Kalamata Olives, sliced

3/4 c Banana Peppers, medium dice

1/2 c Fresh Basil, chopped

1/2 c Fresh Flat Leaf Italian Parsley, chopped

1 1/4 c Diced or crumbled Feta Cheese

1 1/2 c Extra Virgin Olive Oil

1/2 c Balsamic Vinegar

1 TBS Dijon Mustard

1 TBS Honey

Salt and Pepper, to taste

Procedure:

  1. Cook orzo pasta in salted boiling water according to manufacturers instructions. Pour cooked orzo into a strainer, rinse under cool water to stop the cooking process, and drain well. Set aside.
  2. Chop all the vegetables and herbs, and set aside.
  3. In a bowl or liquid measuring cup, combine the dijon, honey, balsamic vinegar, olive oil, salt and pepper together, whisk until emulsified into a vinaigrette. Check for seasoning.
  4. In a large bowl, combine the orzo, vegetables and herbs. Toss to combine.
  5. Adding a little vinaigrette at a time, toss together until well combined and dressed with the vinaigrette to add plenty of flavor without over dressing. Check for seasoning.
  6. Finally, gently toss in the feta cheese, being careful not to break it up completely, but leave the cheese fairly chunky.

Enjoy!!

Asian Noodle Salad

 

imageI just adore the light vibrant flavors of Asian food. I also adore noodles. Boy do I love noodles. So much so that I try to limit myself to making only one pasta dinner a week. Not that there is anything wrong with pasta, it’s just that for me, it’s that one food that I have a hard time with controlling my portions. I’m sure you’ve all experienced that feeling of wanting more of your favorite food, and your belly is saying “I’m all set at this point” but your mouth isn’t quite on the same page. I think one of the things I love most about pasta is the texture. Now, having said all of that, I also love salad. It’s satisfying, flavorful, has interesting texture and really good for you. It is really versatile too.

In this recipe, I combine three of my favorites. I get my noodle fix, but not too much, I get the wonderful Asian flavors I adore in the dressing, and I get the flavors, textures, and many health benefits of all the various vegetables and nuts. You can add whichever vegetables you like here. Be creative! If you want to keep this vegetarian, you can add tofu, edamame beans, or other protein of your choice. You can eat this salad as a light main meal, or along side chicken, beef, pork, fish or shellfish. It pretty much goes with anything in my opinion.

So lets get started by first making the dressing.

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Gather your ingredients and measure them all out into a bowl or some sort of carafe to shake them all up. This dressing gets better as it sits a bit so if you can make it in advance it’s even better.

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When adding the garlic and ginger, I like to use a microplane. If you don’t have one, it’s ok, just mince them very fine so there aren’t any big chunks of raw ginger or garlic in your dressing.

Go ahead and whisk them all together in a bowl, or shake them in a jar or dressing carafe. Let it sit and get all happy and allow the flavors to marry.

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Next gather all your favorite salad vegetables, fresh herbs, sesame seeds and roasted peanuts together. For this salad I chose fresh spinach, sliced romaine hearts, radishes for crunch and heat, sliced, peeled and seeded cucumbers, grated carrots, shredded cabbage, green onions, fresh mint, fresh parsley(cilantro is also good here), white sesame seeds and dry roasted peanuts. Whew! Now that’s a salad!

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Now take your rice vermicelli, place it in a bowl, and pour boiling water over it.

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Work the noodles into the hot water so that they are all covered. Allow them to soften, about 5 minutes. They will still have a little bite to them, but unlike if you boiled them on the stove, they will be just soft enough without going too far and becoming mushy.

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Drain the noodles well and place them in your large salad bowl.

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Now pour just enough dressing over them, and toss them to coat them thoroughly. This will not only season them, but will prevent them from sticking together.

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Finish chopping up all your herbs and vegetables..

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Place all of them, along with the sesame seeds and peanuts on top of your noodles in the large bowl.

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Give your dressing a good whisk or shake, and start pouring over your salad. Do this a little at a time..

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Tossing all your lovely ingredients together, and tasting as you mix. Add more dressing as needed to get it all well dressed but don’t drown it in dressing. You want to still be able to taste all the wonderful vegetables!

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Finally, pick a pretty serving dish, plate this little beauty, sit back and enjoy. I hope you love this one as much as I do! Let me know what you think! 😀

ASIAN NOODLE SALAD (Yields:6-8 Servings)

Ingredients:

For the Salad:

2 c Fresh Spinach

2 c Sliced Romaine Hearts

1/2 Cucumber, peeled, seeded, and sliced

5 Radishes, thinly sliced

2 Green Onions, thinly sliced,

1 Lg Carrot, peeled and grated

1/4 c Fresh Mint, chopped

1/4 c Fresh Italian Parsley, chopped

1/4 c Dry Roasted Peanuts

3 TBS White Sesame Seeds

6 oz Rice Vermicelli

For The Dressing:

1 Small Garlic Clove, finely minced

1″ Nub of Fresh Ginger, peeled and finely minced

3 TBS Soy Sauce

2 tsp Mirin( Rice Wine)

3 Limes, juiced

1/2-3/4 c Canola Oil

1 tsp Sesame Oil

1 tsp Sriracha, hot chili sauce

1 tsp Fish Sauce (optional)

1 TBS Honey

Procedure: 

  1. Prepare the dressing by whisking all the ingredients together in a bowl, or shaking them in a jar or dressing carafe. Set aside.
  2. Place the rice noodles in a medium sized bowl, and cover them with boiling water to soften them, about 5 minutes.
  3. Drain the noodles well, place them in a large salad bowl, and dress with just enough of the prepared dressing to season and coat them well.
  4. Place all the rest of your salad ingredients on top of the noodles.
  5. Slowly add enough dressing, a little at a time, to your salad and toss all together with the rice noodles until the noodle salad is well dressed. Do not over dress the salad so that all the wonderful flavors of the vegetables can be enjoyed. There will be extra dressing left over.

 

 

 

Rice and Beans

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When I first met my husband, and started enjoying the many Puerto Rican foods that his family ate, it opened up a whole new world of exciting foods and flavors for me. Not only did I learn about where these dishes came from, and who the recipes were passed down from, but I was fortunate to have my mother in law teach me how to cook them. I would go over once a week and watch her make many dishes but rice and beans was one that I definitely had to learn. I would watch her, ask questions and started to make the dish along side of her to eventually learn how to cook it on my own. Of course, like many families, there were no written recipes to follow so I had to learn from site, smell, taste, and texture. There were many trials and errors but eventually I got it down. Every family has there own variation, and they are all good. This is the one I learned and still make at least twice a week per my husbands request. One of the biggest compliments is when my mother in law told me that I got it, and I was spot on. That was a great feeling 🙂 Nothing in my opinion can ever taste as good as your Mom’s, but I’m happy to pass this recipe on to all of you to try.

The type of pot that I use and most Puerto Ricans have in their kitchen is a caldero. It is an aluminum cast pot with a lid, IMUSA is a popular brand, and they are pretty inexpensive. I think mine was $20.00 or less. Rice and beans are a great side dish that pretty much goes with any protein, whether its roasted chicken, pork, beef, or fish. You can even eat it on it’s own because there is lots of protein in the beans making it a complete meal. I like to use Goya products, because of course that is what I was told is best. The Goya rice that I like to use is the medium grain rice. If you can’t find Goya Alcaparado in your market, some don’t carry it, you can use another brand of pimento stuffed green olives and add some capers to it as well. I like to use pinto beans or gondules (pigeon peas) but there are also other beans that are fine to use too. Whatever you like, go for it and enjoy. Or as they say in Puerto Rico,

Buen Provecho!!

 

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Start by gathering your ingredients and measure them out. This is fairly quick and easy but it’s good to be ready to just add them all to the pot.

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Heat your pot on medium high, add the olive oil, Recaito,  Sazon, Adobo, and tomato sauce. Simmer these together until fragrant.

IMG_1854Next add the drained beans and alcaparado and stir into the condiment base.

IMG_1855Add the water and salt to taste. This may taste a little on the salty side at this point but that is ok. Once it is all cooked into the rice it will not taste salty in the finished dish. Bring this all to a boil.

IMG_1856Once the liquid comes to a boil, add in the rice and stir it all together. Bring this all back up to a boil, and reduce to simmer with the lid off. At this point do not stir the rice mixture anymore.

IMG_1877Once the water has simmered down to pretty much the level of the rice, cover it, reduce the heat to low, and let it cook for 25 more minutes. Do not peak or stir it. trust me, it will be okay!

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After 25 minutes, turn off the heat, remove the lid and fluff the rice with a fork. It should be cooked through and not crunchy or mushy, but perfectly wonderful! If it needs more time no worries, just cover the pot and cook a little longer until ready.

 

Rice and Beans (Yields: 4-6 Servings)

Ingredients:

2 TBS Olive Oil

1 1/2 TBS Goya Recaito

3 TBS Goya Tomato Sauce

1 Packet Goya Sazon

2 tsp Goya Adobo

3 TBS Alcaparado

1 Can Goya Pinto Beans or Gondules, drained

1 tsp salt, to taste

3 1/2 c Water

2 c Goya Medium Grain Rice

 

Procedure:

1. Heat a Caldero or large pot on medium high. Add the olive oil, Recaito, Adobo, Sazon, and tomato sauce. Heat until fragrant.

2. Add the Alcaparado and drained beans and stir to combine.

3. Add the water and salt and bring to a boil.

4. Once the water is boiling, add the rice and stir to combine. Bring back to a boil, lower the heat to medium and simmer uncovered until the liquid has boiled down to the level of the rice. Do not stir anymore.

5. Cover the pot, reduce heat to low and cook for 25 minutes. Do not lift the lid to peek into the pot, or stir the rice. I know, it’s tempting, but don’t.

6. After 25 minutes, turn off the heat, remove the lid and fluff the rice with a fork before serving.

 

 

 

 

 

The Magnificent Mango

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MMMMMMM…Mango…. Such a delicious fruit. Living in south florida we are very fortunate to have an abundance of these beauties all around us. If you don’t have your own tree, you are sure to have a neighbor or friend that has one, more  than willing to share their harvest with you.

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Walking around the neighborhood it is quite a site to see when you pass a mango tree full of fruit ready for picking.

Besides the mango’s delicious juicy flesh, it is also loaded with vitamin C and Folate (B9) making it good for you too.

imageThere are a couple of easy ways to cut a mango. They are slightly oval in shape and have a large pit in the center. If you stand the unpeeled mango up,  try to feel the tip for the shape of the pit and slice off the mango on either side of it.

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You can then scoop out the flesh using a large spoon, and dice it up.

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imageAnother way you can dice the mango is by leaving the cut half in the skin, score the flesh with the tip of a sharp knife in a cross pattern,

imageinvert the skin, pushing the diced pieces outward,

imageand remove the diced pieces that way. The same can be done with avocados by the way. 🙂

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I had quite a few thanks to a good friend, so I diced some of them to freeze for later use. I make mango sorbet, smoothies, salads, and when blended with ice, a little simple syrup, fresh mint, lime juice and rum, makes a delicious Mango Mojito!

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I diced up a separate bowl for Mango Salsa. This is delicious with tortilla chips, on fish, chicken, pork, and also pairs nicely with Brie and goat cheese as a nice appetizer.

imageFor the Mango Salsa, all you need is some red onion, fresh cilantro, a jalapeño pepper, fresh lime juice, a little salt, and of course the mango!

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Depending how spicy you like your salsa, remove the seeds and membrane from the jalapeño. I like a little heat so I leave a little in. Mince it finely.

imageOnce you have everything prepared

imageToss it all together in a bowl, add the freshly squeezed lime juice and salt to taste.

imageCover the salsa, and refrigerate. It gets better as it sits, so making it a little ahead of time is best. It’s so delicious you’ll probable find yourself grabbing a spoonful right out of the bowl. It’s fresh, flavorful and very versatile. Enjoy!!

Mango Salsa ( Yields: 4 Cups )

Ingredients:

3-4 Fresh Ripe Mangos, about 4 c, Medium dice

1 c Red Onion, small dice

1 Jalapeño Pepper, seeded, minced

1/2 c Fresh Cilantro, chopped

1 Fresh Lime, juiced

1 tsp Kosher salt, or to taste

Procedure:

1. In a medium sized bowl, toss together the mango, red onion, jalapeño pepper, and cilantro until well combined. Add the fresh lime juice and salt to taste. Cover and refrigerate before using for best flavor.

Oven Roasted Brussels Sprouts

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Now wait, hear me out! Many people cringe when they hear the mere mention of the name of this vegetable. But really, they are good! Maybe you tried them steamed or boiled with a little butter on them, and although I like them prepared this way also, it’s not the most exciting version. These little guys are members of the cabbage family. They are typically about 1-1 1/2″ in diameter making them the perfect little package to serve as a side dish, or if you slice them very thin and toss them with a vinaigrette, they are wonderful as a salad. Brussels Sprouts are chuck full of vitamin C and vitamin K, and are also a good source of folic acid, vitamin B6 and dietary fiber. When eaten plain, they can have a slightly bitter taste to them. But if you simply toss them with extra virgin olive oil, kosher salt and pepper and then roast them, they take on a wonderful nutty sweet flavor. You can also pan roast these if it is easier, and if you add diced bacon or pancetta before roasting they are especially good. Do yourself a favor. Be adventurous, branch out from those green beans, peas and carrots and try something new. I always tell people, just try it. You don’t have to love it, I certainly don’t love everything, but before you convince yourself that you hate Brussels Sprouts, try this recipe. Let me know if you love them as much as I do. It really doesn’t get any easier than this.

 

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First rinse your Brussels Sprouts under cool water to clean them. Remove the brown ends, and any outer leaves that may be dry, yellow or have brown spots. Slice them in half lengthwise.

IMG_1610Place the cleaned, sliced Brussels Sprouts in a bowl and drizzle just enough extra virgin olive oil to coat them, and season them with kosher salt and pepper to taste. You want to season them well.

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Lay them out onto a baking sheet, and roast them in a 400 degree oven for about 40 minutes. Be sure to turn them over mid way through roasting to ensure even cooking and that a nice caramelization is achieved.

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MMMMMMM!!! I’m telling you, you’ll have a whole new attitude towards these little guys. Enjoy!

 

Oven Roasted Brussels Sprouts (Yields: 4 servings)

Ingredients:

1 lb Brussels Sprouts, rinsed, cleaned and cut in 1/2

2 1/2 Tbs Extra Virgin olive Oil

1/2 tsp Kosher Salt, to taste

1/4 tsp Ground Black Pepper, to taste

Procedure:

Preheat oven to 400 degrees

1. Remove any yellow outer leaves, and cut the brown ends off of the Brussels Sprouts.

2. In a bowl, toss them with the olive oil, kosher salt and pepper.

3. Pour them out onto a baking sheet and roast them in the oven, turning them over mid way through for 40 minutes, until they are tender on the inside and crispy and caramelized on the outside. Season with more salt and pepper if necessary.

 

Mango and Avocado Salad

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I Love Salad. Not just because it’s a light and healthy dish, but because you can do so much with it. You can have just some simply dressed greens to go along side a main course, or have the salad itself be the main course by bulking it up with lots of delicious ingredients. I personally like it when you can taste all the components that make up the salad, not just greens with gobs of dressing that prevent you from enjoying any other flavors. Sometimes as I said I just make a simply flavored vinaigrette tossed with mixed baby greens, sometimes I add different vegetables, protein, nuts, seeds, or fruit. In this recipe, I use a little of everything. I chose a nice ripe, fresh mango, a cool and creamy avocado, sweet red onion, and made a batch of a sweet and spicy candied walnuts to top it all off. The dressing is a vinaigrette flavored with apple cider vinegar, honey, dijon, fresh garlic and extra virgin olive oil. It’s full of flavor but not so heavy as to mask all the other wonderful ingredients. When I make these candied walnuts I have to make sure to make plenty because when they come out of the oven they are truly hard to resist. Just make sure you cool them before popping them into your mouth! As I have learned the hard way you can easily burn your mouth if you’re too impatient! These are just some of our favorite flavors but of course you can change it up to your liking. I’ve used papaya, sweet roasted beets, roasted pears, and also have added chunks of goat cheese for extra creamy tangy flavor. So experiment and have fun while eating your fruit and veggies. Let me know some of your favorite combos too! Enjoy!

imageStart by gathering up all of the ingredients that you’ll need for the salad and preheat your oven to 350 degrees. Place your walnuts in a saute pan with about 1/2 inch of water, and bring the nuts and water to a boil. Let the nuts boil for about 5 minutes to slightly blanch them. This removes any bitterness from the walnuts and prepares them for the sugar mixture in the next step. After 5 minutes of boiling, take the walnuts out and lightly dry them in a clean kitchen towel or paper towels.

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Now in a separate small bowl, combine the sugar, cayenne pepper and salt.

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Toss them to combine…

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Add your blanched walnuts to your sugar mixture and toss the walnuts to coat them.

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Next pour the coated walnuts onto a sheet pan lined with parchment paper, and bake them for about 15 minutes until they are toasted and glistening with the candy coating. Set them aside and let them cool.

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On to the salad ingredients. Cut the mango and avocado into a large dice, and thinly slice your red onion. Place them into a small bowl and set them aside while you put your mixed greens into a large bowl and make the vinaigrette.

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For the vinaigrette, take a clove of garlic and mince it into some salt , pressing it into the salt with the side of your knife to make a paste..

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Like this…

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and place it in a medium bowl along with the apple cider vinegar, honey, and dijon mustard. Whisk these together.

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While continuing to whisk, slowly add in your extra virgin olive oil, and continue to whisk your vinaigrette until it is emulsified.

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Take some of your vinaigrette and dress the mango, avocado, and red onion first separately….

imageThen use the rest to dress your greens.

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Plate your salad and top with the candied walnuts… If you haven’t snacked on all of them already 🙂 Yum! Enjoy!!

Mango Avocado Salad (Yields: 2 servings)

Ingredients:

6 c Mixed Baby Greens

1 Ripe Mango, large dice

1 Ripe Hass Avocado, large dice

1/2 Medium Red Onion, thinly sliced

2 c Walnuts, shelled

2 Tbs Granulated Sugar

1/4 tsp Cayenne Pepper

1/4 tsp Kosher Salt

1 Garlic Clove, finely minced

1 tsp Kosher Salt

Ground Black Pepper, to taste

1 Tbs Honey

1 1/2 tsp Dijon Mustard

1 Tbs Apple Cider Vinegar

3 Tbs Extra Virgin Olive Oil

Procedure:

1. Place your walnuts in a saute pan with about 1/2 inch of water, and bring the nuts and water to a boil. Let the nuts boil for about 5 minutes to slightly blanch them. This removes any bitterness from the walnuts and prepares them for the sugar mixture in the next step. After 5 minutes of boiling, take the walnuts out and lightly dry them in a clean kitchen towel or paper towels.

2. In a small bowl, combine the sugar, cayenne pepper and salt, toss them to combine.

3. Add your blanched walnuts to your sugar mixture and toss the walnuts to coat them. Next pour the sugar coated walnuts onto a sheet pan lined with parchment paper, and bake them for about 15 minutes until they are toasted and glistening with the candy coating. set them aside and let them cool.

4. On to the salad ingredients. Cut the mango and avocado into a large dice, and thinly slice your red onion. Place them into a small bowl and set them aside while you put your mixed greens into a large bowl and make the vinaigrette.

Apple Cider Vinaigrette:

1. Take a clove of garlic and mince it into some salt , pressing it into the salt with the side of your knife to make a paste.

2. Place the garlic paste in a medium bowl along with the apple cider vinegar, honey, and dijon mustard. Whisk these together. While continuing to whisk. slowly add in your extra virgin olive oil, and continue to whisk your vinaigrette until it is emulsified. Add ground black pepper to taste.

3. Take some of your vinaigrette and dress the mango, avocado, and red onion first separately. Then use the rest to dress your greens. Plate your salad and top with the candied walnuts.

Easy Fried Rice

 

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Fried rice is a pretty quick and easy dish to whip up when you don’t have a lot of time. There are so many ways to make it, with different flavors and “add-ins” that the possibilities are endless. It is even quicker if you have left over white or brown rice from chinese take out. I always seem to and it’s a shame to just throw it away when you can quickly transform it into this tasty dish. Here I made the rice portion of the recipe first as I didn’t have any leftover in the fridge. Instead of just using water to cook your rice, try adding more flavor with chicken or vegetable stock, or in this case even more flavor with a vegetable stock with Thai flavors of ginger, lemongrass, lime, cilantro, and coconut! When I cook rice I like it on the light and fluffy side, and not too wet, so I use slightly less liquid than the traditional 2 to 1 rule of liquid to dry rice. I think it comes out much better especially if you plan to fry it. In this recipe I made things easy with just frozen peas and carrots for the veg, but feel free to add in whichever vegetables you like. Mushrooms, broccoli, snow peas, bean sprouts… there are so many options. Also there is a little butter in this version because I like the Hibachi style fried rice. It adds a really nice flavor but if you’d rather not add it it’s no big deal. It will still be yummy. There is added protein with the scrambled eggs, and you can take it a step further and add cooked shrimp, chicken, beef, pork or tofu to make it a one dish meal. This fried rice makes a perfect side dish, especially paired with my Grilled Asian Chicken recipe I posted yesterday. So get wok-in! 🙂 (Or obviously a saute pan is fine too)

 

 

 

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Gather all your ingredients and set yourself up, so you’re ready. This moves pretty quickly so it’s best to have your Mise en Place all set.

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Slice your onions, mince your garlic, slightly beat your eggs, and measure out the rest of your ingredients. Next, bring your water or flavored stock to a boil.

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Once the liquid reaches a boil, stir in your dry rice.

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Bring it back to a boil, and continue boiling uncovered, on medium high heat.

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When the liquid has cooked down to the level of the rice, and little steam craters appear, cover the pot tightly, turn your heat down to low, and DON’T PEEK! Let the rice cook for 20-25 minutes until tender, but not mushy.

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Fluff the cooked rice with a fork and set it aside until you need it.

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When you’re ready to stir fry, heat your wok or saute pan to medium high and add your oil, onions and garlic. Cook, stirring quickly, until just softened.

 

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Push the onions and garlic to the side and add your butter…

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Then your beaten eggs…

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And fry them up….

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until light and fluffy.

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Next add in your cooked rice, and peas and carrots. Stir fry together..

 

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add in your soy sauce..

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and your Mirin rice wine, and stir fry a couple more minutes to combine all the flavors.

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Et Voila! There you have it, Easy Fried Rice. Enjoy!

 

Easy Fried Rice (Yield: 4 Servings)

Ingredients:

1 1/2 c Rice

2 1/2 c Water or Flavored Stock

2 Tbs Vegetable Oil

2 Tbs Unsalted Butter

2 Cloves Garlic, minced

1 Medium Onion, thinly sliced

2 Eggs, slightly beaten

1 c Frozen Peas and Carrots

3 Tbs Soy Sauce

3 Tbs Mirin Rice Wine

Procedure:

1.Slice your onions, mince your garlic, slightly beat your eggs, and measure out the rest of your ingredients. Next, bring your water of flavored stock to a boil.

2. Once the liquid reaches a boil, stir in your dry rice, bring it back to a boil, and continue uncovered, on medium high heat. When the liquid has cooked down to the level of the rice, and little steam craters appear, cover the pot tightly, turn your heat down to low, and DON’T PEEK! Let the rice cook for 20-25 minutes until tender, but not mushy. Fluff the cooked rice with a fork and set it aside until you need it.

3. Heat your wok or saute pan to high and add your oil, onions and garlic. Cook, stirring quickly, until just softened. Push the onions and garlic to the side and add your butter.

4. Pour in your beaten eggs, and fry them up, until light and fluffy.

5. Next add in your cooked rice, and peas and carrots. Stir fry these together, add in your soy sauce and your Mirin rice wine, and stir fry a couple more minutes to combine all the flavors.