Fried Rice

Two new recipes in one week?! I am on a roll!!!!

My husband has been begging me to try the recipe for fried rice we had at a friend's house a couple of weekends ago.

And I have been trying to find an excuse to use these cute little Asian bowls we got as a wedding present from family friends who visited China. I happily obliged as long as he was willing to help me out as the recipe was a little intimidating {not really once we got started.}

Love them

Ingredients:

3     Cups uncooked rice
3     Cups water
3     Eggs
1     Can Spam {or slice ham}
1     Cup sliced carrots
1     Cup sliced celery
1/4  Cup diced green onions
Olive Oil
Soy Sauce
Salt to taste


Directions:

Cook 3 cups uncooked rice according to package {you preferably want a rice cooker for this part so the rice comes out more fluffy and light but we made do with just a pot.}

While the rice is cooking, beat eggs and add a small amount of water to create mixture for a plain fluffy omelet. Fry omelet mixture in small fry pan coated with olive oil. The omelet should be as wide as bottom of pan when finished. Remove from pan and cut into small pieces. Set aside.

Cube the Spam {or ham} into small pieces. Set aside.

Slice carrots and celery. You will need approximately 1 Cup of each. Dice the white end of the green onions into small bits. Also, slice the green ends into small bits. Together, both should make about 1/4 Cup.

In a large stir fry pan {or wok} brown the meat lightly in 2 tablespoons of olive oil on medium low. Stir in the carrots, celery and onions . Stir in soy sauce to mixture at the same time, to taste. Cook the mixture until carrots are softened.

Stir in cut omelet to mixture and add rice. Continue to stir until vegetables are completely mixed in. Add more soy sauce and salt to taste. Cook for about 5 more minutes on medium low.

Prep Time: 45 minutes
Serves: 12

Pad Thai

From Erin at C'est La Vie. Thanks again, Erin!!

** Can also take out any meat and/or shellfish for a vegetarian meal.

8 oz rice noodles
2 Tbsp peanut or vegetable oil
4 scallions, coarsely chopped
2 garlic cloves, crushed
2 fresh red chilies, seeded and sliced
8 oz pork**
4 oz cooked, shelled, large shrimp**
juice of 1 lime
2 Tbsp thai fish sauce
2 eggs, beaten
1/3 cup fresh bean sprouts
handful of fresh cilantro, chopped
1/3 cup unsalted peanuts, chopped

Cook noodles in large pan for 10 minutes or until just tender. Drain, rinse under cold water and set aside.

Heat oil in preheated wok, add scallions, garlic, chilies and stir-fry over med-high heat for 1-2 minutes.

Add pork and stir-fry over high heat for 1-2 minutes.

Add the shrimp, lime juice, thai fish sauce and eggs, stir fry over medium heat for 2-3 minutes or until the eggs have set and the shrimp are heated through.

Add the bean sprouts, most of the cilantro, peanuts and noodles. Stir fry for 30 secs or until heated through and well-mixed.

Eat and enjoy!

**can substitute chicken for pork and/or shrimp; easiest to pre-cook chicken and toss it in at the same stage as you would pork.

Chinese Coleslaw

Thanks for the recipe, Erin! From Erin at C'est La Vie.

1 bag coleslaw mix
scallions to taste
1 cup almond slices
1 cup sunflower seeds (shelled)
2 packages beef Ramen noodles
3/4 cup oil
1/2 cup vinegar (I use apple cider vinegar)
1/2 cup sugar

Mix oil, vinegar, sugar and noodle seasoning packets in small bowl until sugar and seasoning are disolved.

In separate bowl, mix remaining ingredients (crunching up the Ramen noodles to desired size).

Toss dressing mixture with dry ingredients and refrigerate until noodles have softened some.

Cashew Chicken Over Rice

3 chicken breasts, thinly sliced
2 tbsp oil
2- 5oz cans bamboo shoots, drained
1 cup celery, sliced
2- 5oz cans water chestnuts, drained
1/2 cup cashews
2 tbsp soy sauce
3 cups chicken broth
3 tbsp cornstarch, mixed with 1/2 cup water

In pan, or wok, heat oil over high heat. Add chicken and stir fry until browned.

Add bamboo shoots, celery, water chestnuts, cashews, soy sauce, and chicken broth.

Cover and cook for 5 minutes, occasionally stirring gently.

Blend cornstarch and water mixture; add to pan. Cook and stir until thickened.

Serve over rice.

Chinese Salad

1 head of iceberg lettuce, torn into bite-sized pieces
3 stalks of celery, chopped
1 bunch of green onions, sliced
1/2 cup almonds and sesame seeds, roasted
1/2 cup oil
1/4 cup vinegar
2 tbsp soy sauce
1/2 tsp ginger
1 tbsp sugar
1/2 tsp salt, pepper

In large bowl, combine lettuce, green onions, and celery.

Roast sliced almonds and sesame seeds until browned; add to salad.

Combine oil, vinegar, soy sauce, sugar, ginger, salt, and pepper in bowl. Mix well.

Pour over salad. Toss and serve.

Ramen Stir-Fry

1 Pound beef boneless sirloin
2 Cups water
1 Package (3 ounces) oriental flavor ramen noodle soup mix
1 Bag (16 ounces) frozen, fresh stir-fry vegetables
1/4 Cup stir-fry Sauce

Cut beef into thin strips. Spray 12" nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 3-5 minutes, stirring occasionally, until brown. Remove beef from skillet.

Heat water to boiling in skillet. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5-7 minutes, stirring occasionally, until vegetables are crisp-tender.

Stir in contents of seasoning packet from soup mix, stir-fry sauce, and beef. Cook 2-3 minutes, stirring frequently, until hot.

Serves: 4