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Yummy in my tummy tum tum...Fried Rice

Fried Rice

I love fried rice, one of my favorite items out of Asian cuisine.  My parents always would get pork friend rice for us to enjoy every time we went out for Chinese food.  I finally buckled down and learned how to do it myself.  Sure its not as good as those Chinese do it but its a pretty good white person imitation.  For this recipe I used chicken but it can be done as just rice and used as a side dish or vegetarian dish if you leave out the eggs, or the chicken can be substituted for pork, beef, or even tofu. The first time I made it was with fried tofu.

Feeds 4-6 People
Total Cost: $11.50

Ingredient List:

  • Egg – 3 (Scrambled)
  • Chicken – 1 Breast
  • Sesame Oil – ½ Tablespoon
  • Soy Sauce – 3 Tablespoons
  • Cooked White Rice – 3 cups
  • Peas – 14 oz
  • Celery – 2 Stalks (chopped)
  • Bok Choy – 1 (chopped)
  • Water Chestnuts – 6 oz (Chopped)
  • Red Bell Pepper – ½ (Chopped)
  • White Onion – ¼ (Chopped)
  • Green Onion – ½ cup (Chopped)
  • Garlic – 1 clove (minced)
  • Salt  – to taste
  • Pepper – to taste
  • Cayenne Pepper – to taste
  • Chili Pepper – 1(minced)

Step 1: Cook White RiceSee cooking white rice blog

Step 2: Fry ChickenAdd Sesame Oil into wok, heat it and add Chicken Breast chopped up.  sprinkle chicken with salt, black pepper and cayenne pepper.  Cook until golden brown.

Step 3: Scramble Eggs – In  small frying pan scramble eggs

Step 4: Prep Vegetables – Chop all vegetables to be used as described on the ingredient list.

Step 5: Sautee Vegetables and Add Rice – In a Wok with the chicken, Sautee White Onions in Sesame Oil.  Add rest of vegetables and soy sauce.  When vegetables are all adequately soft add in rice and mix.  Add in green onion and mix. When everything is properly blended and hot you are finished.

Ade's gives it two thumbs up!

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Hawaiian Style Pork

Hawaiian Style Pork Roast
With White Rice

Pork is one of the undefined meats that people just don’t really know what to do with.  It is also one of the more affordable meats to cook with.  Luckily there are tons of seasonings and marinades out there to suit just about every taste.  This recipe is for when you are feeling like you need to take a vacation to Polynesia for the evening and you don’t even have to get on a plane.  I know when I need a mental vacation there is nothing like an exotic recipe to help get me there.  I have used a pork loin roast for this example but the recipe can be applied to chops, ribs or other cuts of pork.

Feeds 4-6 People

Total Cost – 12.65

Ingredient List:

  • Pork Loin Roast – 3-5lb
  • Pineapple – 8oz (Diced)
  • Pineapple Juice – 8oz
  • Brown Sugar – 1 cup
  • Salt – 2 Table Spoons
  • Pepper – 1 ½ Table spoons
  • Sugar – 2 Table spoon
  • Teriyaki Sauce  – 3 oz
  • Soy Sauce – 4 oz
  • Olive Oil – 2 oz
  • Thai Basil – 2 oz (Chopped)
  • Red Onion – 1/3 (Diced)
  • Ginger – 1 Teaspoon (minced)
  • Garlic – 1 Clove (minced)
  • Cayenne Pepper – Pinch
  • Green Onions – 3 oz (optional)(Chopped)

Step 1: Dry Rub Roast – In a bowl big enough to fit roast combine 1 cup of brown sugar, 2 table spoons of salt and 1 table spoon of pepper and mix together.  In roasting pan pour pineapple juice (6oz) around roast (do not pour it directly over the roast or your dry rub will be washed away in the bottom of pan).  Rub roast in spice mix till it is completely covered.  Put roast back into pan so that it is swimming in pineapple juice.  Bake in over for around One hour at 350.  Sugar will caramelize on top making it look burnt, don’t worry roast will be fine.

Step 2: Make the Glaze – In a medium boiling pot combine Teriyaki sauce, Soy Sauce, Pineapple juice (2 oz), Sugar (2 tablespoon), Salt (1 teaspoon), Pepper (1/2 teaspoon), Olive Oil, Thai Basil, Diced Pineapple (8oz), Cayenne Pepper, Ginger and Red Onion.  Bring to boil for three minutes while stirring then let simmer for 5-8 minutes.  Thicken Glaze with a slurry if desired. (to create a slurry dissolve 1/3 corn starch to the amount of liquid in glaze in just enough water to dissolve cornstarch.  Stir into glaze as it is cooling down.  Add as much as necessary to get desired thickness.  Note that sauce will thicken as it cools)

Step 3: Carve the Roast – Remove roast from oven.  The top and sides will looked blacked and burned this is the caramelized brown sugar I talked about in step one. Pull off a good portion of it or how ever much you desire to remove then cut roast.  Apply glaze from step 2 to finished product. Garnish with sliced green onions for both taste and look.


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