This is a new take on my Pork and Egg Fried Rice recipe. This recipe is very adaptable to whatever veggies and meat you have on hand. I really love this recipe!
1 Cup Brown Rice
2 Tablespoons Sesame or Canola Oil
2 Cups Diced Ham
10 Eggs, lightly beaten
1 Bunch Fancy Asparagus, chopped into 1-2 inch pieces
5 Green Onions, sliced
2 Cups Broccoli Slaw Mix
Soy Sauce, to taste
Cook the rice either in the morning or the night before. Refrigerate covered.
Heat 1 Tablespoon oil in a non-stick skillet over medium/high heat. Brown the ham and reserve on a plate.
Reduce heat to medium/low and add the remaining 1 Tablespoon oil. Add eggs and cook, stirring frequently until scrambled and cooked.
Add asparagus, green onions and broccoli slaw. Cook, stirring frequently until softened slightly, about 3-5 minutes. Add reserved ham and rice. Stir to combine.
Season with soy sauce to taste. Cook, stirring frequently, for an additional 5 minutes to heat through.
Yield: 6 Servings
These beautiful Vegan Stuffed Peppers are a great weeknight meal. I used very large red and orange bell peppers. My hubby, Brian, chose to add BBQ sauce. I think next time I would add a béchamel sauce.
1 Large Vidalia Onion, diced
1 teaspoon Garlic, minced
2 Cups Frozen Spinach (loose pack)
2 Cups Cooked Brown Rice
6-8 oz Extra Firm Tofu, dried between paper towels and diced in ¼” cubes or crumbled.
1 Cup Frozen Corn
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Oregano
½ teaspoon Rosemary
½ teaspoon Nutmeg
1 Tablespoon Soy Sauce
Salt and Pepper, to taste
3 Large Bell Peppers (any color) halved lengthwise, seeded and deveined
Toss onions and garlic in a large skillet and cook over medium-high heat with a little salt until they start to caramelize. Add a little water if they start to stick. Add spinach, stir until cooked through. Add remaining ingredients (except peppers) and stir to combine. Adjust seasonings to your liking and add a little water or vegetable stock if it looks too dry. (My rice was freshly cooked, and a little juicy, so I didn’t need to add much liquid.) Scrape everything to one side of the pan. Fill each pepper piece full to overflowing and place back in pan.
Pour about ¼ cup of water down around the bottom of the pan. Cover and cook on medium heat for 10 minutes.
Serves: 6 (a half pepper each)
Spanish Chicken and Rice can be made with either a whole chicken or chicken breasts. It makes a whole lot, so be ready to feed a crowd with this dish! Enjoy!
1 Whole Chicken or 4 Chicken Breasts
5 Cups Reserved Chicken Broth
2 Cups Brown Rice
1/2 Cup Green Olives, roughly chopped
10 oz Frozen Peas
16 oz Salsa
Place chicken in a slow cooker with 1 cup water and cook on high until the chicken reaches 165°F, about 3 hours. For a quicker way to cook the chicken, place chicken in a large pot of water and bring to a boil, reduce heat and simmer for about 45 minutes or until cooked through. Save cooking liquid to use as chicken broth later. Cool chicken slightly before shredding.
Add chicken broth and rice to a large pot. Bring to a boil, reduce heat and simmer until rice is tender, about 45-50 minutes.
Add shredded chicken, green olives, peas and salsa. Gently fold to combine.
Serves: 8 or more
-Recipe from Rachael Ray Show-
General Tso’s Chicken is a delicious at-home take out meal with a great honey ginger sauce. Who knew Chinese food could be made so easily at home. Now when you are craving Chinese food, you can make General Tso’s Chicken at home!
1 Egg White
5 Tablespoons Cornstarch
1 Tablespoon plus 2 1/2 teaspoons Soy Sauce
1 teaspoon Ground Ginger
1 lb Boneless, Skinless Chicken Breasts, cut into bite size pieces
1 teaspoon Sesame Oil
1 1/2 teaspoons Honey
1 1/2 Tablespoons Rice Vinegar
3 Tablespoons Canola Oil
1 Bunch Green Onions, thinly sliced
2 Cloves Garlic, minced
Whisk together the egg white, 4 Tablespoons cornstarch, 1 teaspoon soy sauce and 1/2 teaspoon ginger together in a medium bowl. Add chicken to the bowl and coat completely.
Combine sesame oil, 1 1/2 Tablespoons soy sauce, 1 Tablespoon cornstarch and 1/2 teaspoon ginger, honey and vinegar together in a small bowl.
Heat wok or large skillet over medium/high heat. Heat 1 1/2 Tablespoons canola oil in the skillet. Add half the chicken pieces, cooking until no longer pink. Reserve on a plate and repeat with the remaining chicken.
Add green onions to the skillet and cook for 1 minute. Add sesame oil mixture and reserved chicken to the skillet. Stir to combine and let heat through.
Serve with brown rice and edamame.
-Recipe from Rachael Ray Magazine-
I’m finally back at my house in Arizona! It’s taken some time to unpack and settle in, although I’m nowhere near finished unpacking. My house is a mess, but I needed to take a break and blog about this delicious Cajun Sausage and Rice dish that I made a couple days ago. This recipe was inspired by something my mom had made recently. She used smoked sausage instead of raw sausage, so either will work. I hope you try this Cajun Sausage and Rice recipe in your kitchen too!
18 oz Raw Bratwurst Sausage, casings removed
1 Onion, chopped
1 Bell Pepper, chopped
2 Stalks Celery, chopped
1 Cup Brown Rice
2 Cups Chicken Stock
1 Tablespoon Cajun Spice Blend (Emeril’s Bayou Blast)
Black Pepper, to taste
Heat a large skillet over medium high heat. Add the sausage and break apart with a wooden spoon. Cook until browned, about 5 minutes.
Add onion, bell pepper and celery, cooking until slightly softened, 3-5 minutes. Season with Cajun spice blend and black pepper.
Stir in rice and chicken stock. Bring to a bubble, reduce heat and simmer covered until the rice is cooked, about 45 minutes.
Spam is something I thought I would never eat! On a recent trip to Hawaii, a friend made us Spam, Eggs and Rice to eat for breakfast. It was so much better than I ever expected it to be. The spam is sliced thin and browned up until it’s crispy. It reminds me of bacon, just saltier. Chloe thought it was bacon. The fried eggs are intended to be still runny so you can mix it in with the rice.
1 Cup Brown Rice
1 Can Spam sliced thin
Salt & Pepper
Cook rice in a rice cooker or on the stove.
When the rice is just about ready, heat a large skillet over medium high heat. Brown the spam in the skillet until browned on both sides. Brown it in batches so you don’t crowd the pan. Reserve on a paper towel lined plate and cover with foil to keep warm.
Use a paper towel to wipe some of the fat from the pan. Fry the eggs over medium/high heat to your liking. Add butter to the pan for cooking the eggs as needed. Season with salt and pepper.
Serve a scoop of rice with two fried eggs and a few slices of browned spam.