Recipes

You are currently browsing the archive for the Recipes category.

SImple Clean and Homemade I taco salad 4

One of the birthday traditions in my family was that my grandma made our favorite meal. She decorated with Happy Birthday signs and balloons and would make anything that we wanted. I often picked meatloaf or chicken noodle soup. I really am not a meatloaf fan, but she would cream green beans and pour them over mashed potatoes. That was my favorite thing because my favorite veggie was green beans. She made
us feel amazingly special and made our birthdays something to look forward to. For me, my birthday is one of the times that I miss her the most.

SImple Clean and Homemade I taco salad

Grandma’s meal was what we did on our actual birthday. We also were allowed to choose a restaurant to go to for dinner some time around our birthdays. I almost always picked Chi-Chi’s. Going to a chain restaurant was special for me because we never went to chains, we always went to locally owned restaurants. At the time, I was all about commercialism and the hat. Chi-Chi’s really got me with the sombrero and the song. Plus I could choose between churros and fried ice cream for dessert. It was so much my favorite.

SImple Clean and Homemade I taco salad 3

Aside from all of the dessert, hat, and song excitement, I ordered one of three things. 1. Mexican pizza (tortilla topped with cheese) 2. Chicken Chimichanga or 3. Taco salad. I LOVED the taco salad their. It came in a tortilla shell and they had sweet and sour dressing, my absolute favorite.

SImple Clean and Homemade I taco salad 2

Today, I wanted to share the taco salad that we eat now. It is not served in the taco shell, but it still combines my favorite flavors. I like to squish some tortilla chips on top for extra crunch. I only eat it with sweet and sour dressing, but your could try it with ranch or French, too.

Taco Salad

by Jessica

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients (2-4 servings)

  • taco seasoning
  • 1 pound ground meat (beef, chicken, or turkey)
  • Spring Mix
  • cheddar cheese, shredded
  • tomato, diced
  • Avocado slices
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped green onion
  • 1 tomato, diced
  • 1 can mexicorn, drained
  • 1 can black beans, drained and rinsed
  • sour cream
  • salad dressing (we use sweet and sour)

Instructions

Cook ground meat according to taco seasoning directions.

Put all other ingredients together to make a salad. Top with the seasoned ground meat and tortilla chips.

Powered by Recipage
Foodie Friends Friday

Tags: ,

SImple Clean and Homemade I Banana Cupcakes 2

I am lucky enough to be married to a kind, caring man. Today we celebrate him. Today is his birthday. As a kid, his family had banana cake for celebrations. Every few years he brings up banana cake and asks if we can make it. This year, I made it extra special. The light banana cupcake is filled with homemade banana custard and topped with heaps of silky buttercream frosting.

SImple Clean and Homemade I Banana Cupcakes 3

The cupcake experiment was a success. My husband quickly declared them his favorite flavor. My brother texted me to say that they were the best cupcakes he ever had. I sort of agree. The light, fluffy cupcake accents the rich banana custard beautifully. (I think every loves a filled cupcake. It must remind us of our childhood) Then, the buttercream adds sweetness to the subtle banana flavor.

SImple Clean and Homemade I Banana Cupcakes

These are best served the same day that you make them, but keep well for a few days in the refrigerator. Just keep in mind that buttercream frosting solidifies when cold. Still tasty.

Banana Cupcakes with Custard Filling

by Jessica

Prep Time: 40 minutes

Cook Time: 18-22 minutes

Ingredients (12 cupcakes)

    For the Cupcakes

    • 3 tablespoons melted butter
    • 3 tablespoons oil
    • 2/3 cup milk, room temperature
    • 1 egg, room temperature
    • 3/4 cup sugar
    • 1 banana, pureed
    • 2 teaspoons vanilla extract
    • 1 teaspoon banana extract
    • 1/2 teaspoon salt
    • 1 1/4 teaspoon baking powder
    • 1 1/2 cups + 1/8 cups flour

    For the Custard

    • 1 cup milk
    • 1/3 cup sugar
    • 3 egg yolks
    • 2 tablespoons cornstarch
    • 1 tablespoon butter
    • 1 teaspoon vanilla
    • 1/2 teaspoon banana extract
    • 1 banana, diced
    • 1/2 cup whipping cream
    • 1 tablespoon powdered sugar

    For the Buttercream

    • 1 1/2 sticks butter, room temperature
    • 2 1/4 cups powdered sugar
    • 1 1/2 tablespoons heavy cream
    • 1 teaspoon vanilla

    Instructions

    For the Cupcakes

    Heat the oven to 350 degrees.

    In a large bowl, combine the milk, butter, oil, egg, banana puree, banana extract, and vanilla. Add sugar, salt, and baking powder. Mix until combined. Add cake flour and mix until the batter is no longer lumpy.

    Pour the batter into prepared muffin tins and bake for 18-24 minutes or until a toothpick inserted in the center comes out clean.

    Allow to cool on a cooling rack.

    For the Custard

    In a small saucepan, combine the milk and sugar. Bring to a simmer.

    In a small bowl, whisk together the egg yolks and cornstarch. Temper the eggs by whisking the eggs and pouring in 2-3 ladles of simmering milk. Return the egg mixture to the pan. Bring to a boil and whisk until thick.

    Remove from the heat. Add the butter, banana extract, and vanilla. Pour into a glass bowl and put plastic wrap on the surface of the custard. Store in the refrigerator until cool.

    Add diced bananas

    In a separate bowl, whip the cream. When nearly whipped, add a small amount of vanilla and powdered sugar. Continue to whip until thick.

    Fold the whipped cream into the custard. Fill the cupcakes with custard. Place the top back on the cupcake.

    For the Frosting

    In a stand mixer, mix butter until white an fluffy (5-7 minutes).

    Add the cream, vanilla, and powdered sugar. Beat for an additional 5-7 minutes or until light and fluffy.

    Top the cupcakes with the buttercream. Serve immediately.

    Store in the refrigerator. Allow to sit at room temperature for at least 20 minutes before serving.

    Powered by Recipage
    Foodie Friends Friday

    Tags: ,

    SImple Clean and Homemade I Guiness Lamb Stew 3

    When I heard about the doom and gloom of the coming storm last weekend, I just knew that a day stuck inside with snow meant comfort food. I can’t even believe we made it until March without making stew this year. It happens to be one of Pierre’s favorite things. I never really was a fan of it, but I am a fan of cooking dinner in my Dutch Oven most of the day. Instead of making my typical stew recipe, I wanted to make something new to us.

    SImple Clean and Homemade I Guiness Lamb Stew 6

    If you didn’t know, I really like lamb. I have never really been a big fan of most meats, but for almost my whole life lamb has been at the top of my list. Our favorite grocery store almost always has local lamb cubed and ready for stew. Plus, the butcher is awesome and would cut it for me if I asked.

    SImple Clean and Homemade I Guiness Lamb Stew

    Lamb stew needs hearty flavors to stand up to the gaminess of the meat. Guinness was the perfect accompaniment. It added a rich flavor that went well with the lamb.

    SImple Clean and Homemade I Guiness Lamb Stew 2

    If you notice, I did not put potatoes in the stew so we could enjoy the stew on top of a big pile of creamy wasabi mashed potatoes. It may have been the perfect storm meal, even if the storm never really came.

    Guiness Lamb Stew

    by Jessica

    Prep Time: 40 minutes

    Cook Time: 3 hours

     

    Ingredients (6-8 servings)

    • 2 slices bacon, diced
    • 2 pounds lamb for stew
    • 2 onions, sliced
    • 8-10 carrots, chunked
    • 2 stalks celery, diced
    • 1 small can tomato paste
    • 1 pint Guiness
    • 5-6 sprigs thyme
    • 2 bay leaves
    • 2 tablespoons beef better than bouillon
    • 4 cups water
    • 1/2 teaspoon ground pepper
    • 1/2 cup peas

    Instructions

    Salt the lamb on both sides.

    In a 6 quart Dutch Oven over medium high heat, cook the bacon until crispy. Remove from the pan and drain on paper towels. Set aside,

    Brown the lamb on all sides in batches. Do not over crowd the pan. Remove the lamb from the pan and set aside.

    Reduce the heat to medium and cook the vegetables until tender. Add the tomato paste and cook for 1 minute. Deglaze the pan with Guiness cooking until the liquid no longer smells like alcohol. Add the pepper, thyme, and bay leaves.

    Bake without a lid in a 350 degree oven for about 3 hours or until most of the liquid has evaporated (you may need to add more water if too much water evaporates).

    Remove from the oven when the meat is very soft. Add peas and heat on the stove to defrost (about 5 minutes).

    Serve over mashed potatoes or rice.

    Powered by Recipage
    Foodie Friends Friday

    Tags: , ,

    SImple Clean and Homemade I Beef Rendang 10

    What is your recipe inspiration? How do you plan meals? Do you love to try new things or are you someone who likes to eat the same classic recipes all the time? Me? I get bored. I like to try new things, new exciting flavors. I also like to try new things. I look for new, exciting flavors that I can experiment with. This weekend, I was in the mood to try something new and I stumbled across Beef Rendang.

    From what I can tell, the dish is an Indonesian dish. It is served in other southeast Asian countries for celebrations. For the dish, meat of your choice (lamb, beef, goat, etc.) cooks slowly in a spice mixture and coconut milk until the meat absorbs the flavors and browns slightly. It is served over rice and has a rich, exotic taste.

    SImple Clean and Homemade I Beef Rendang

    Beef Rendang contains an ingredient that I had never heard of before, candlenuts. Candlenuts sort of look like macadamia nuts. The package said do not eat raw (yikes!). It is used in a variety of Indonesian foods. We were lucky enough to find them in our local Asian food store.

    SImple Clean and Homemade I Beef Rendang 2

    The candlenuts go in the spice paste. This is what the spice paste should look like after you puree it in the food processor. It has so many delicious ingredients like ginger, turmeric, thai chiles, garlic, shallots. It can’t be bad.

    SImple Clean and Homemade I Beef Rendang 3

    Brown the meat on both sides. Because, well, browned meat = flavor.

    SImple Clean and Homemade I Beef Rendang 4

    When the meat is browned, push it to the side and add the spice mixture. Cook it for a couple of minutes to remove the raw flavor of the spices.

    SImple Clean and Homemade I Beef Rendang 5

    After adding everything else, it looks like this.

    SImple Clean and Homemade I Beef Rendang 6

    But then you cook it for hours and it looks like this. This step is not quite done. There is still too much liquid, but you can see how it is changing color and texture.

    SImple Clean and Homemade I Beef Rendang 7

    Until you finally end up with this thick, meaty, rich, beef rending. I served it over brown rice with some cilantro on top. It was good the first day but out of this world the next day. I highly recommend trying this.

    Beef Rendang

    by Jessica

    Prep Time: 40 minutes

    Cook Time: 3 hours

    Ingredients (6 servings)

      For the Spice Paste

      • 5 Candle Nuts
      • 1 2 inch piece fresh Ginger
      • 6 small shallots
      • 4 cloves garlic
      • 5 whole cloves
      • 1 whole nutmeg
      • 4 Thai Chiles
      • 1 1/2 teaspoons ground turmeric
      • 1 1/2 teaspoons ground galangal

      For the Beef Rendang

      • 2 pounds beef for stew
      • spice paste
      • 2 stalks lemon grass, smashed
      • 1 stick cinnamon
      • zest 1 lime
      • 2 cans coconut milk
      • cilantro and green onions to garnish

      Instructions

      For the Spice Paste

      Combine all ingredients in a food processor until it forms a smooth paste. Set aside.

      For the Beef Rendang

      Salt the meat on both sides.

      In a 6 quart Dutch oven over medium high heat, brown the meat in batches on both sides.

      Push the meat to the sides of the pan forming a well for the spice paste. Add the spice paste and cook for 1-2 minutes or until fragrant.

      Add remaining ingredients. Reduce heat to medium low and cook, stirring occasionally until most of the liquid is evaporated. Then, stir more frequently until the meat becomes slightly brown and the cooking liquid is absorbed.

      Garnish with green onions and cilantro. Serve over brown rice.

      Powered by Recipage

      Tags: , ,

      SImple Clean and Homemade I Braised Short Ribs 2

      It FEELS like winter will never end, but last weekend we realized that we are only about a month away from the end of winter meal season. That means that we have to get in a little more braising before we go full force into salad season. While I absolutely do not like winter and I cannot wait until summer, I will miss braising. Have you ever tried braising? It makes meat basically the best thing in the whole wide world.

      SImple Clean and Homemade I Braised Short Ribs 4

      In order to fully enjoy the end of braising season, I wanted to make short ribs for the first time. We made a trip to the good grocery store that has everything and got some short ribs. It was so luxurious to not have to wait in line forever. I cooked them in the typical braising fashion. We browned the meat, cooked the veggies, deglazed the pan with a bottle of wine and then baked until the meat was falling off the bone.

      SImple Clean and Homemade I Braised Short Ribs

      I served this over wasabi mashed potatoes to cut the richness. When we were eating this, I declared that it was everything pot roast should be but wasn’t. If you haven’t tried short ribs yet, try them soon before braising season is over.

      Braised Short Ribs

      by Jessica

      Prep Time: 30 minutes

      Cook Time: 3 hours

      Ingredients (5-6 servings)

      • 3 slices bacon, diced
      • 8 short ribs
      • salt
      • 2 onion, cut pole to pole
      • 4 carrots, diced
      • 3 celery stalks, diced
      • 4 cloves garlic, sliced
      • 1 bottle dry red wine
      • 2 cups beef stock
      • 1 stem fresh rosemary
      • 3-4 stems fresh thyme

      Instructions

      Heat the oven to 350 degrees.

      In a 6 quart dutch oven, cook the bacon until crisp over medium heat. Remove the bacon from the pan and reserve.

      Salt the short ribs and brown on all sides in the dutch oven using the bacon fat. Remove the browned short ribs and set aside.

      Add the onions, carrots, celery, and garlic to the pan. Cook until tender. Deglaze the pan with the wine and cook until it no longer smells like alcohol. Add the beef stock and herbs. Return the bacon and short ribs to the pan.

      Bake in the oven uncovered for 2-3 hours or until the meat starts to fall off of the bone. Remove from the oven and allow to rest for at least 20 minutes or until the fat separates from the sauce. Remove as much fat as possible.

      This dish is excellent the second day. It is also easier to remove the fat after allowing the fat to solidify over night. Then, reheat them in the pan with the sauce. Serve over mashed potatoes or polenta.

      Powered by Recipage

      Tags: , ,

      SImple Clean and Homemade I Wasabai Mashed Potatoes 3

      Do you ever get tired of eating plain old mashed potatoes? No? Me either. I love them. I rarely make them because they always seem like so much work when I get home and need to make dinner. When I do make them, I suddenly remember why they were my favorite food for a good portion of my teens. Who can resist the creaminess? Despite my love of classic mashed potatoes, sometimes they need a little zest.

      SImple Clean and Homemade I Wasabai Mashed Potatoes

      Enter Wasabi Powder. Just a little of this green stuff adds a beautiful tang and zest to regular mashed potatoes. When I first made them, I did not add the sour cream. I think the sour cream is necessary to cut the bitterness of wasabi. It makes the mashed potatoes extra creamy and satisfying.

      SImple Clean and Homemade I Wasabai Mashed Potatoes 2

      These are the perfect side to braised meat. They cut the richness and add a little zip.

      Wasabi Mashed Potatoes

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 20 minutes

      Ingredients (4-6 servings)

      • 6 Idaho potatoes, peeled and cubed
      • salt
      • milk
      • 1 1/2 teaspoons butter
      • 2-3 teaspoons wasabi powder
      • 1 tablespoon sour cream
      • pinch garlic powder
      • ground pepper
      • 1 green onion, chopped

      Instructions

      In a four quart pot, add the potatoes and fill with water about 2 inches above the potatoes. Salt the water so it is about as salty as the sea. Cook on high until the potatoes start to break apart when pierced with a fork Drain.

      Return the potatoes to the pan and mash with a potato masher. Add remaining ingredients combining the milk a little at a time until you reach your desired consistency. Serve immediately.

      Powered by Recipage

      Tags:

      SImple Clean and Homemade I Lettuce Wraps 4

      Do you like lettuce wraps as much as I do? They are one of my favorite things to order in a restaurant especially for lunch. I can eat some lettuce wraps and not feel overwhelmingly full for the rest of the day. The last time I made lettuce wraps, I could not wait to eat them for lunch the next day. The warm chicken mixture is a nice contrast to the cold lettuce. It is something to get excited about at work.

      SImple Clean and Homemade I Lettuce Wraps 3

      The other part that I like about lettuce wraps is that I can eat them with my hands. They are messy and meant to be that way. I can change the flavors and textures easily and make them any style I want. These ones happen to be asian inspired.

      SImple Clean and Homemade I Lettuce Wraps

      My favorite part of these is the crispy, crunchy water chestnuts. Try these for a healthier lunch.

      Chinese Chicken Lettuce Wraps

      by Jessica

      Prep Time: 5 minutes

      Cook Time: 10 minutes

       

      Ingredients (2-4 servings)

      • 1 pound lean ground chicken
      • 1 1/2 tablespoons soy sauce
      • 1 tablespoon brown sugar
      • 1 can diced water chestnuts, chopped
      • 1 teaspoon grated ginger
      • 1 teaspoon rice vinegar
      • 1 clove garlic, minced
      • 1/4 teaspoon red chili flakes
      • 1 tablespoon cilantro, chopped
      • 1 head iceberg lettuce

      Instructions

      Brown the chicken in a pan. Add remaining ingredients except lettuce and allow to cook down until most of the liquid has evaporated. Serve with large leaves of iceberg lettuce.

      Powered by Recipage

      Tags: , , , ,

      SImple Clean and Homemade I Chocolate Cupcakes 2

      Happy Valentine’s Day! I hope all of my friends have a day filled with love and celebration. You know, after work. The husband and I don’t like going our for Valentine’s Day. I am not a fan of the pre fixe meals that often do not offer what I want from the regular menu. We like to make a special meal together. Usually one that takes a while to prepare and is something we would not typically make.

      SImple Clean and Homemade I Chocolate Cupcakes

      I can’t even believe I have not shared this recipe with you. I have been making these chocolate cupcakes for over a year, but never photographed them. I even typed the recipe in July. Today is the perfect day to share them with you. These chocolate cupcakes actually taste like rich chocolate, in large part because of the mixture of cocoa powder and baker’s chocolate.

      SImple Clean and Homemade I Chocolate Cupcakes 3

      To top off the Valentine’s Day treat, I piled on the chocolate frosting. And I am OBSESSED with these Valentine’s Day sprinkles.

      Chocolate Cupcakes

      by Jessica

      Prep Time: 15 minutes

      Cook Time: 18-22 minutes

      Ingredients (12 cupcakes)

      • 3 tablespoons butter
      • 2 ounces unsweetened baker’s chocolate
      • 1 cup sugar
      • 1 egg
      • 1/2 cup milk
      • 1 teaspoons vanilla
      • 1/4 cup Dutch Processed cocoa powder
      • 3/4 cup of flour plus 1 1/2 tablespoons flour
      • 1 teaspoon baking soda
      • 3/4 teaspoon baking powder
      • 1/2 teaspoon salt
      • 1/2 cup boiling water

      Instructions

      Heat the oven to 350 degrees. Line cupcake tins with paper liners.

      In a large, microwave safe bowl, add butter and unsweetened chocolate. Microwave for about 2 minutes until the butter is melted and the chocolate is mostly melted. Stir the chocolate and butter until the chocolate is completely melted.

      Add the sugar to the chocolate mixture. Stir until the sugar is completely incorporated. Add the egg, milk, and vanilla. Stir well until incorporated.

      Add cocoa powder, flour, baking soda, baking powder, and salt. Stir for about 1 minute. Add boiling water and stir to incorporate. The batter will become very thin.

      Equally fill the muffin cups with the batter. Spray the top of the pan with cooking spray. It prevents the tops from sticking. Bake for 18 to 22 minutes until the cupcakes are firm and a toothpick stuck in the middle comes out clean.

      Allow to cool completely before frosting.

      Powered by Recipage

      Chocolate Frosting

      by Jessica

      Prep Time: 10 minutes

      Keywords: dessert chocolate birthday

      Ingredients (enough for 12 cupcakes)

      • 6 tablespoons butter, room temperature
      • 3/4 cup cocoa powder
      • 2 3/4 cups powdered sugar
      • 1/3 cup milk
      • pinch salt
      • 1 teaspoon vanilla

      Instructions

      In a large bowl, add butter and beat with an electric mixer until smooth and fluffy.

      Add cocoa powder, powdered sugar, salt, and vanilla. With the electric mixer on low, add the milk a little at a time until the frosting is the desired consistency.

      Mix on high 2-3 minutes.

      Powered by Recipage

      Tags: ,

      SImple Clean and Homemade I Orange Chicken and Broccoli

      Let’s talk stir fry. It it is probably the perfect meal. Especially for a week night. Seriously. What other meal can you pull together in under 20 minutes with protein and a mixture of veggies? It is healthy and can taste different everyday depending on sauce, veggie, and protein combinations. We could probably survive on stir fry. There was a week over the summer, while we were living with my parents, where we had stir fry everyday at my mom’s request. It was ALOT of stir fry, but I was able to make them all taste different, and they all were fantastic.

      SImple Clean and Homemade I Fried Rice 5

      I developed this stir fry recipe on Friday because our little friends declared that they like chicken and broccoli in their stir fry. I know that kids like things like general tso’s chicken because it is a little sweet and savory. I decided to use orange juice as a flavoring and sweetener in the dish to appease a child’s palate.

      SImple Clean and Homemade I Orange Chicken and Broccoli

      This turned out so good, I made it again on Sunday to make an official recipe and share it with you. It makes fantastic leftovers and includes enough sauce for people who love extra sauce poured over rice (I know I do).

      Orange Chicken and Broccoli

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 10 minutes

       

      Ingredients (4-6 servings)

        For the Sauce

        • 1 cup orange juice
        • 1/3 cup soy sauce
        • 2 cloves garlic, minced
        • 2 tablespoons brown sugar, not packed
        • 2 teaspoons freshly grated ginger
        • 1 tablespoon rice vinegar (I use light)
        • 1 teaspoon toasted sesame oil
        • 1 tablespoon corn starch
        • red chili flakes to taste
        • 3 tablespoons chopped cilantro

        For the Stir Fry

        • 1 tablespoon cooking oil
        • 1/2 onion, diced
        • 1 pound boneless skinless chicken, thinly sliced in bite sized pieces
        • 2 bags frozen broccoli florets (10 ounces each) or 1 bag fresh broccoli florets (12 ounce bag)
        • Sauce
        • Salt to taste

        Instructions

        For the Sauce

        Combine all ingredients in a small bowl. Set aside.

        For the Stir Fry

        Heat a wok or late skillet until water sprinkled in the pan evaporates immediately. Add half of the oil and cook the chicken until lightly browned. Remove the chicken from the pan and set aside.

        Add the remaining oil. Add broccoli and cook until tender. Return the chicken to the pan and add the sauce. Cook until the sauce gets thick. Serve with rice or noodles.

        Powered by Recipage
        Foodie Friends Friday

        Tags: ,

        Fried Rice

        SImple Clean and Homemade I Fried Rice 2

        Every now and then we are lucky enough to babysit my best friend’s children. It is super fun for both of us and we alway try to pack the evening with activities to keep our friends busy. It almost always includes some kind of cooking because from my babysitting experience I learned that kids love cooking. Plus, everyone has to eat dinner and it is easier to have them help then find an independent activity while you cook. Of the things that we have made together, the recipe for today and tomorrow are my favorite. We have made pizza, cookies, and chocolate covered strawberries. But this meal included veggies that they actually ate. Plus, we all had a delicious take out fake out at home for a cozy winter Friday night.

        SImple Clean and Homemade I Fried Rice 3

        I have made fried rice in the past, but this version is the best. It is lightly flavored and mimics our take out favorite the best, but it features brown rice. I think the key to my love of this rice is that it is not overwhelmed with flavors. It is simple and celebrates a few, quality ingredients. In fact, we have already made it twice since Friday. I have enjoyed it in my lunch on Monday and Tuesday. This may just be a new dinner staple.

        SImple Clean and Homemade I Fried Rice 8

        To go with our fried rice, we had some chicken and broccoli. I will share that with you tomorrow. The rice would compliment any stir fry well or, add some protein and you have a yummy meal.

        Fried Rice

        by Jessica

        Prep Time: 10 minutes

        Cook Time: 10 minutes

        Ingredients (4-8 servings)

          For the Sauce

          • 1/3 cup soy sauce
          • 1 tablespoon brown sugar
          • 1 tablespoon rice vinegar

          For the Fried Rice

          • 1 tablespoon cooking oil
          • 1/2 onion, diced
          • 1 clove garlic, smashed
          • 1 cup frozen peas and carrots
          • 2 eggs
          • 5 cups cooked brown rice
          • sauce
          • salt

          Instructions

          For the Sauce

          In a small bowl, combine the soy sauce, brown sugar, and rice vinegar. Set aside.

          For the Fried Rice

          Heat a work or large skillet until water evaporates immediately when sprinkled in the pan. Add the oil, onion, and garlic. Cook until the onion is softened. Remove the garlic and discard. Add the peas and carrots and cook until softened. Add the egg and scramble. Once the eggs are cooked, add the rice and sauce. Stir to combine. Cook until hot. Salt to taste.

          Powered by Recipage
          Related Posts Plugin for WordPress, Blogger...

          Tags: ,

          « Older entries