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Category Archives: Stir Fry

A Simple Side Dish for Any Time – Homemade Fried Rice

Most people love getting takeout Chinese food for dinner once in a while. I know we do it about once a month and there are always standard favorites that we like to get with the meal. Egg rolls are always a given and Michelle and Sean love to get wonton soup, but one thing the whole family loves is the fried rice you can get. While I like all of the fried rice I am always partial to pork fried rice myself. There is something about the taste of the rice with the bits of pork that is just perfect for a Chinese food meal. I have made fried rice before at home and while it never quite comes out just like takeout, it gets pretty close. Of course I don’t have a commercial kitchen, stove and overhead vents to do everything they can do, so I have to make do with what I have. When we had some leftover pork from dinner the other night I decided to use a piece and try this fried rice recipe from Sam Sifton at New York Times Cooking. Of course, this recipe doesn’t have any pork in it originally, but it also doesn’t have some of the other vegetables I added to it to make it a well-rounded dish of vegetables and rice.

Homemade Fried Rice

3 tablespoons neutral oil, like canola or grapeseed

1 medium onion, peeled and roughly chopped

1 red bell pepper, stemmed, cored and roughly chopped

2 carrots, peeled and finely minced

1 tablespoon minced garlic, or to taste

1 cup peas (defrost if frozen)

1 tablespoon minced ginger, or to taste

3 to 4 cups cooked white rice, cooled

2 eggs, lightly beaten

¼ cup Shaoxing wine, or water

2 tablespoons soy sauce

1 tablespoon sesame oil

Salt and freshly ground black pepper to taste

½ cup minced cilantro or scallions

Put 1 tablespoon of the oil in a wok or a large skillet, and turn the heat to high. When the oil begins to shimmer, add the onion, pepper and carrots and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 5 to 10 minutes. With a slotted spoon, remove the vegetables to a bowl.

Drain the peas if necessary and add them to skillet; cook, shaking the pan, for about a minute, or until the peas are hot. Remove them to the bowl with the other vegetables.

Put the remaining oil in the skillet, followed by  the garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up any clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble the eggs, then stir them into the rice.

Return the vegetables to the skillet and stir everything together to integrate it all well. Add the wine or water and cook, stirring, for approximately 1 minute. Add the soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off the heat, stir in the cilantro or scallions and serve.

I added some pork into the dish after the vegetables were done and before the rice, cooked to heat it through for 2 or 3 minutes since it was already cooked, and then removed it from the pan and continued the steps. You could just as easily do the same with chicken, beef, shrimp or anything else that you like. I added in some leftover veggies as well like corn and broccoli because it helped to make the side dish one that was then filled with vegetables and rice, meaning I just needed a protein to make the meal. I loved all of the great flavors from the dish with the eggs mixed in and the sesame oil seems to add the perfect touch right at the end to the rice. This is a great way to make use of all of those leftovers you may have in the fridge and just aren’t sure what to do with them. I served this with some steak for a complete meal but really, if you add enough chicken, pork, shrimp or other protein to the rice it can be a one dish dinner all on its own.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

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50 Easy Weeknight Summer Dinners, So You Can Relax – Bon Appétit

It’s summer and it’s hot out so avoiding the elaborate dinner becomes almost a necessity for most of us. Bon Appetit is here to help you out with 50 easy weeknight summer dinners so you don’t have to slave in the kitchen to have a good meal. Check it out!

Source: 50 Easy Weeknight Summer Dinners, So You Can Relax – Bon Appétit

 

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Shrimp Recipes – Bon Appétit

Shrimp is always one of my favorites things to cook with. Sean and I both love to have it in different ways, so I am always trying to come up with something new to do with Shrimp to bring out the flavors. Bon Appetit has put together 39 shrimp recipes so you can have appetizers, entrees and sandwiches for any meal. Check it out!

Source: Shrimp Recipes – Bon Appétit

 

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31 Flavorful Rubs, Brines, and Marinades Slideshow – Bon Appétit

Everyone gets tired of having the same old thing when it comes to chicken, pork chops, steak or fish. A great way to change things up without going crazy is to use a brine, rub or marinade. They can add great flavor to anything you are cooking and make even your most regular meal seem extraordinary. Bon Appetit has put together 31 recipes for different rubs, brines and marinades that you can try. Check it out!

Source: 31 Flavorful Rubs, Brines, and Marinades Slideshow – Bon Appétit

 

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Date Night Dinners – Pictures – Chowhound

While I have been out of the dating scene for a very long time, there are occasions when you are dating where you want to be able to invite someone over to share a meal and relax. Dating can be stressful and nerve-wracking enough, but when you then have to decide on something to cook that you know you can pull off well it can make things even worse. Chowhound looks to help you with all of that with these 46 different recipes to cover everything that you need to make a nice meal that is creative but without a lot of stress to impress your date. These meals are great not just for those dating, but for married couples that want a nice meal or just when you are having a friend over for a meal. Check it out!

Source: Date Night Dinners – Pictures – Chowhound

 

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Easy Weeknight Recipes Recipes – NYT Cooking

For most of us, weeknight dinners can prove to be pretty tricky. Very often after a long day at work or school you may not have the energy to make a meal. Throw all of the after-school activities on top and it can make everything even more challenging. NYT Cooking has put together a bunch of recipes that you can make quickly and easily that make for great weeknight dinners for you and your family. Check it out!

Source: Easy Weeknight Recipes Recipes – NYT Cooking

 

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Summer Family Dinner Ideas – Best Summer Dinner Recipes

Summer Family Dinner Ideas – Best Summer Dinner Recipes.

Easy dinners are great no matter what time of ywear it may be, but having some easy dinners to make are even better in the summer when it is too hot to spend hours in the kitchen or you just want something quick. Delish has 40 easy summer family dinner ideas for you to give you a little bit of everything to try and choose from to make dinnertime easy. Check it out!

 

 

 

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Our Best One-Dish Dinners – Bon Appétit

Our Best One-Dish Dinners – Bon Appétit.

I love one-dish dinners, especially during the weeknights when getting dinner on the table can sometimes seem hectic as you try to figure out what you can do. When you are able to get your meat and vegetables all in one place and have only one pot to clean up, it is a great night! Bon Appetit has put together 21 of their best one-dish dinners that you can try for any night of the week when you want a great meal with easy clean-up. Check it out!

 

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Summer Fruits and Vegetables Recipes – NYT Cooking

Summer Fruits and Vegetables Recipes – NYT Cooking.

It’s turning to that farmer’s market time of year when you can get the best of the fresh vegetables and fruit in your area and make all kinds of fantastic dishes for everything from breakfast to dessert and all the meals and snacks in between. New York Times Cooking has put together 300 great summer fruit and vegetable recipes so you are all set with everything you could need for any occasion. Check it out!

 

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Make it Simple, Make it Fast – Stir-Fried Shrimp with Sugar Snap Peas and Mushrooms

The mantra for me right now has been busy, busy, busy. It seems like every time I might have an easy day coming up something pops along to disrupt it. I guess it’s a good thing when it’s work because it at least means I am staying busy instead of trying to scrounge around for more work. Anyway, all of the busy days means trying to find fast and simple dinners more and more, especially when Michelle is away and it is just Sean and I for dinner. I try not to do takeout dinners if I can avoid it, which makes dinners like this one great because they are easy to do with just a few ingredients and cost less than getting fast food, pizza, Chinese or going to some other casual restaurant. This recipe is from Williams-Sonoma and is for stir-fried shrimp with snow peas and mushrooms and makes use of really basic ingredients and is done in under twenty minutes, including time to make some rice to go with it.

Stir-Fried Shrimp with Sugar Snap Peas and Mushrooms

2 pounds large shrimp, peeled and deveined

1 teaspoon toasted sesame oil

1 tablespoon light soy sauce or tamari

Salt

2 tablespoons peanut oil or canola oil

2 garlic cloves, minced

1 tablespoon peeled and grated fresh ginger

1/2 pound mixed fresh mushrooms, such oyster or cremini

1/2 pound sugar snap peas, halved crosswise

2 green onions, white and tender green parts, cut into 1-inch pieces

2 tablespoons rice wine or sherry

Fresh cilantro leaves, for garnish

Cooked white rice for serving

In a non-reactive bowl, combine the shrimp, sesame oil, soy sauce or tamari and 1 teaspoon of salt. toss the ingredients gently to coat the shrimp.

In a wok or large frying pan, heat the peanut or canola oil over medium-high heat until it is just smoking. Add the garlic, ginger and shrimp and stir-fry the ingredients until the shrimp are evenly pink on both sides, about 1 minute. Using a slotted spoon, remove the shrimp and transfer it to a separate bowl.

Add the mushrooms to the pan and stir-fry them over medium-high heat until they are softened, about 3 to 4 minutes. Add the sugar snap peas and stir-fry until the peas are a bright green, about 1 to 2 minutes. Add the green onions and the rice wine or sherry. Cover the pan and cook until the snap peas are crisp-tender, about 2 to 3 minutes. Return the shrimp to the pan and stir-fry the shrimp just until they are heated through, about 1 minute. Garnish the stir-fry with the cilantro leaves and serve with the white rice.

It is a great, fresh dish that comes together very quickly. Shrimp cooks very quickly when you stir-fry it so you want to watch it carefully so you do not overcook it and make it rubbery. The sauce gives some great flavor to the shrimp and the simple mix of the snap peas and mushrooms are all you really need to round out the dish. Sean and I both really enjoyed it and I was able to have the leftovers for lunch the next day and they seemed even better after the shrimp had a chance to really absorb the sauce. I think it would be great with chicken or pork as well or even just with some extra vegetables and use the mushrooms as your main source of protein.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

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Posted by on May 6, 2015 in Cooking, Dinner, Seafood, Stir Fry, Vegetables

 

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