Classic Fried Rice

 

Another fried rice recipe!

Source:  https://www.tablefortwoblog.com/fried-rice/

Ingredients

• 2 ½ cups (463 g) day old white rice
• ▢4 tablespoons (56 g) butter, divided
• ▢4 large eggs
• ▢1 medium onion, diced
• ▢1 cup (165 g) frozen corn, thawed
• ▢1 cup (140 g) frozen peas and carrots mix, thawed
• ▢½ cup (118 ml) low sodium soy sauce
• ▢Salt and pepper, to taste

Instructions

• Reheat your leftover rice in the microwave for 2 minutes to warm it through so it's easy to break up in the wok. Set aside.
• In a wok, melt 1 tablespoon of butter then cook your eggs (break them apart like scrambled eggs). Remove the scrambled eggs from wok and set aside in a bowl.
• Add 2 tablespoons of butter to the wok then add onion, corn, and peas and carrot mix. Cook until onions are translucent, about 3-4 minutes.
• Add the warmed rice and break it up with your spatula, as needed. Keep folding the rice in with the veggies until well-combined.
• Pour the soy sauce over the rice. You might want to do this slowly in case it gets too salty for you and you can reduce the amount you use. I'd pour it in 1 circle around the skillet at a time and then mix it altogether and taste. Use more or less soy sauce as desired.

• Turn off the heat then add the eggs back in and add in the remaining 1 tablespoon of butter to the rice mixture. Stir until it has melted and incorporated into the rice.

Sesame Chicken Potstickers

 

Love chinese food!  I've never made potstickers and look forward to giving it a try.

This is another recipe that is perfect for making a batch and putting some in the freezer for another meal if you are cooking for one or two.

Source: https://damndelicious.net/2014/08/08/sesame-chicken-potstickers/

Ingredients

• 1 pound ground chicken
• 3 ounces shiitake mushrooms, diced
• 2 cloves garlic, pressed
• 2 green onions, thinly sliced
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon freshly grated ginger
• 1 teaspoon rice vinegar
• ¼ teaspoon white pepper
• 36 wonton wrappers
• 2 tablespoons vegetable oil

Instructions

• In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*
• To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
• Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.

NOTES

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

Pork Fried Rice

 

Fried  rice is one of my favorite meals.  I have many variations on my blog, click on the label "fried rice" to get to all of them.

As for this recipe, I would substitute white rice since I don't care for brown rice.  Also, I would use pork chunks.  I love the idea of cashews!  I typically use bean sprouts or water chestnuts.

Fried rice is one of those recipes you can adapt to your preferences or what is available in your refrigerator.

Source:  https://www.amyscookingadventures.com/2013/04/pork-fried-rice.html

¼ lb Chinese Spiced Sausage, or leftover wonton filling

2 tbsp sesame or canola oil

3 cup cold, leftover brown rice (see note)

2 cloves garlic, minced

2 eggs, beaten

2 carrots, grated

½ cup peas

½ cup cashews

2-3 green onions, thinly sliced

Cook the sausage over medium heat until cooked through completely, set aside.

In the same skillet, heat the oil over medium-high heat.  Add the rice and lightly fry, 5-7 minutes. 

Create a well in the center of the rice.  Add the garlic and cook for about 30 seconds, then add the beaten eggs.  Cook the eggs, gradually stirring them into the rice.

Add the carrots, peas, and cashews.  Cook for an additional 3-5.  Stir in the green onions and serve.

Serves 6-8 side dish portions

Creamy Chicken Tortellini

 

This is one of those recipes that you can substitute items to use what you have on hand.  

https://bakeatmidnite.com/creamy-chicken-tortellini/

Ingredients

1 package refrigerated tortellini
3 cups rich chicken stock 
1 cup light cream -or- half and half -or- whole milk
2 cups broccoli florets frozen or fresh
1/4 cup flour
1/2 cup water
2 strips crisp-cooked diced bacon

Instructions

In a very large skillet (12-inches minimum) heat chicken stock to boiling.

Add the tortellini, cover and simmer over medium-low heat for 8 minutes.

Add the broccoli florets, cover and cook until crisp-tender, about 5 minutes.

• Add the cream; stir well to combine.
• 
  

Mix the flour and water well so there are no lumps.

Raise heat to medium and when liquid is hot, stir in the flour/water mixture.

Stirring constantly, bring sauce to boil; reduce heat and cook for 5 minutes.

Top with diced bacon.