Easy Fried Rice

Easy Fried Rice

Prep Time Cook Time Total Time
20 mins 15 mins 35 mins

Serves 8

INGREDIENTSfriedricethumb

  • 3 cups cooked rice *
  • 2 Tbs sesame oil
  • 1 small white onion, chopped
  • 1 cup frozen peas and carrots, thawed
  • 2-3 Tablespoons soy sauce (more or less to taste)
  • 2 eggs, lightly beaten
  • 2 Tbsp chopped green onions (optional)

INSTRUCTIONS

  • Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
  • Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  • Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

NOTES:

  • For the rice, they suggest day old rice, but if you can’t do that, the recipe still seems to work out well.

Original Recipe: https://therecipecritic.com/2013/08/easy-fried-rice/

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Easy Fried Rice

Slow Cooker Chicken Lo Mein

SLOW COOKER CHICKEN LO MEIN

Ingredients:
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 tablespoons hoisin sauce
  • 5 cloves garlic, minced
  • 2 tablespoons ginger, grated
  • 2 chicken breast boneless skinless
  • 2 cups baby bok choy, bottom trimmed
  • ½ cup carrot cut into the size of matchsticks
  • 1 red bell pepper, thinly sliced
  • ⅓ cup water
  • 2 tablespoons corn starch
  • 6 oz pack lo mein noodles
Directions:
  1. In a 6-quart slow cooker, add in oyster sauce, soy sauce, honey, hoisin sauce, ginger, and garlic. Mix well.
  2. Place chicken breast in sauce mixture, and cook on low for 2 hours.
  3. Remove chicken from slow cooker, and cut into bite size cubes. Then return to slow cooker.
  4. In a small bowl, mix water and corn starch to make a slurry. Then add to slow cooker along with bok choy, carrots, and bell peppers. Mix well and cook for another hour on high.
  5. While waiting on the last hour of cooking, cook noodles according to package directions.
  6. When the last hour has passed, add in noodles and mix well.
  7. Serve with fresh cilantro and toasted sesame seeds.
Enjoy!
Original reference: Slow Cooker Chicken Lo Mein
Slow Cooker Chicken Lo Mein

Comforting Chicken & Noodles Crock Pot

Comforting Chicken & Noodles Crock Pot

Ingredients :

1 24 ounce package – frozen egg noodles
2 – 14.7 oz cans – cream of chicken soup – sometimes i use 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter – cut into pieces
1 – 32 oz chicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth
mixed vegetables – optional – i didn’t use this time
Chicken buillon to taste – optional – i add about a teaspoon of better than buillion chicken flavored paste – for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
salt & pepper to taste – can add some parsley too if desire

How to make it :

Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.
I whisk the bouillon with the broth and pour over soup.
Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot.
Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. ( You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth, which we like. )
Sprinkle with parsley and mix in, if using at the end of cooking.
Salt & pepper if needed and Serve. Yum!

Original recipe here.

Comforting Chicken & Noodles Crock Pot

Tomato Meat Sauce Spaghetti Squash

Tomato Meat Sauce Spaghetti Squash

Tomato Meat Sauce Spaghetti Squash

Serving Size: 4

INGREDIENTS
1 spaghetti squash
Oil, to brush
Salt and pepper, to season
1 pound ground beef
1 yellow onion, diced
3 cloves garlic, minced
1 can (15 ounces) crushed tomatoes
1 cup shredded mozzarella
Chopped parsley, for garnish

INSTRUCTIONS
1. Preheat oven to 400º F / 200º C.

2. Half the squash and scoop out seeds.

3. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.

4. Use a fork to scrape the squash strands and “fluff” it up.

5. In a skillet, heat up oil over medium-high heat. Stir in onions and cook until translucent, 5-8 minutes. Stir in garlic and cook until fragrant, 30 seconds. Add the ground beef and bit of salt. Cook until well-browned, breaking up the beef into small crumbles, 5-8 minutes. Stir in the crushed tomatoes and bring to a simmer.

6. Divide the meat sauce mixture between the hollow squash halves. Evenly top with the 1/2 cup of cheese.

7. Bake until the filling is hot and cheese is melted, about 5 minutes.

8. Garnish with chopped parsley.

9. Serve immediately and enjoy!

Tomato Meat Sauce Spaghetti Squash

Chicken Enchilada-Stuffed Spaghetti Squash

Chicken Enchilada-Stuffed Spaghetti Squash

Chicken Enchilada-Stuffed Spaghetti Squash

Serving Size: 4

INGREDIENTS
1 spaghetti squash
Oil, to brush
Salt and pepper, to season
2 cups of shredded chicken, cooked (rotisserie chicken)
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon chili powder
1/4 teaspoon salt
3 tablespoon cold water
1/3 cup onion, chopped
1/3 cup bell pepper, chopped
1/4 cup black beans
1/2 cup red enchilada sauce
1/2 cup shredded Mexican cheese blend

PREPARATION
1. Preheat oven to 400ºF / 200ºC.

2. Half the squash and scoop out seeds.

3. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down and roast until tender, about 30 minutes. Then let cool.

4. In a medium skillet, bring up to medium heat. Add onion and bell pepper, cumin, garlic powder, chili powder, and salt. Add water, then cook and stir until veggies have mostly softened and browned and water has evaporated, about 3 minutes.

5. Transfer the veggies to a large bowl. Add chicken, black beans, 1/2 cup enchilada sauce, and 1/4 cup cheese. Mix until uniform.

6. Use a fork to scrape the squash strands and “fluff” it up.

7. Divide enchilada mixture between the hollow squash halves. Sprinkle tops with more cheese.

8. Bake until filling is hot and cheese has melted, about 10 minutes.

9. Serve immediately and enjoy!

Chicken Enchilada-Stuffed Spaghetti Squash

Four Cheese Spaghetti Squash

Four Cheese Spaghetti Squash

Four Cheese Spaghetti Squash

Serving Size: 4

INGREDIENTS
1 spaghetti squash
Oil, to brush
Salt and pepper, to season
1/4 cup butter
1/4 cup all-purpose flour
1 3/4 cups milk
1/2 cup parmesan cheese, divided in half
1/4 cup cheddar cheese
1/4 mozzarella cheese
1/4 Monterey jack cheese
Chopped parsley, for garnish

PREPARATION
1. Preheat oven to 400º F / 200º C.

2. Half the squash and scoop out seeds.

3. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.

4. Use a fork to scrape the squash strands and “fluff” it up.

5. In a saucepan, melt butter, stir in flour, and cook for about 2 minutes, stirring continuously.

6. Slowly stir in milk and beat until there are no lumps. Bring the sauce slowly to boil, stirring the whole time until the sauce is thickened.

7. Add all four cheeses to the sauce and stir until melted.

8. Pour the sauce into the squash halves, sprinkle salt and pepper to taste, and stir to ensure the squash is coated in the cheese sauce.

9. Bake until the filling is hot, about 5 minutes.

10. Garnish with chopped parsley.

11. Serve immediately and enjoy!

Four Cheese Spaghetti Squash

Breakfast Spaghetti Squash (Bacon & Egg)

Breakfast Spaghetti Squash (Bacon & Egg)

Breakfast Spaghetti Squash (Bacon & Egg)

Serving Size: 4

INGREDIENTS
1 spaghetti squash
Oil, to brush
Salt and pepper, to season
1/2 cup of bacon, chopped
4 eggs
1/2 cup cheddar cheese
Green onion, garnish

PREPARATION
1. Preheat oven to 400º F / 200º C.

2. Half the squash and scoop out seeds.

3. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.

4. Use a fork to scrape the squash strands and “fluff” it up.

5. Sprinkle bacon and cheese on top of the fluffed squash. Make a hole with a spoon and crack an egg inside.

6. Place breakfast squash halves back in the oven, and bake until filling is hot and eggs reach your desired doneness, about 10 minutes.

7. Garnish with chopped green onion and black pepper.

8. Serve immediately and enjoy!

Breakfast Spaghetti Squash (Bacon & Egg)