Month: January 2019

Fried Rice Easy ~10 min in Microwave

Published on by richbLeave a comment

Ingredients

  • 1 cup rice
  • 2 cups of water
  • 1 1/2 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon oyster sauce
  • 3 strips uncooked bacon, chopped
  • 2 cloves garlic chopped finely (Can use chopped garlic in jar)
  • 1 cup cooked peas (If frozen heat in microwave for about 2 mins)
  • 3 eggs
  • salt, to taste
  • fresh scallion, to garnish

Directions

Combine first 7 ingredients in a microwavable bowl at least 1 quart sized. Microwave for about 8 minutes. Add eggs and some salt to bowl and beat. Microwave eggs for about 2 minutes or until cooked. Chop eggs and add to rice. Stir in peas and 3 green onions chopped.

Thai Red Curry Chicken

Published on by richbLeave a comment

This is a really easy to make and fresh tasting Thai dish. The lime juice brings a freshness to the dish and the brown sugar balances out the lime’s acidity. It took me about 30 mins of prep work and about 10 mins of cook time.

Ingredients

  • 2 – 3 Tbsp of red curry paste
  • 2 Tbsp of canola oil
  • 1 Tbsp of brown sugar
  • 1 tsp of minced ginger
  • 1 cup of green beans (I used frozen)
  • 1 small onion sliced into thin strips
  • 1 small red bell pepper or 1/2 of a large one cut into strips
  • 1.5 lbs of chicken cut into 1/4″ strips pieces
  • Juice from 1/2 of a lime
  • Cilantro and Green Onion chopped fine for topping when serving
  • 1 14 oz can of coconut milk

Directions

Heat pan on high then add canola oil, then add in curry paste and fry for about 30 seconds to wake up the flavor, then add in coconut milk and stir until curry paste is blended in. Add brown sugar and ginger stir till mixed. Add in the vegetables and cook till almost tender. Add chicken in and cook until the chicken is no longer pink. This should be quick since it is sliced thinly. Serve over rich and top with cilantro and green onion.

Thai Basil Chicken

Published on by richbLeave a comment

Ingredients

  • 1.5 lbs of boneless skinless chicken Breast Chopped into bite size pieces
  • 3 Thai chilies chopped
  • 5 cloves of garlic
  • 2 Tablespoons of Oyster sauce
  • 2 Tablespoons of low sodium soy sauce
  • 2 Tablespoons of Canola Oil
  • 1 cup of Thai Basil leaves chopped into small slivers
  • 2 green onions sliced finely
  • 2 Teaspoons of fish sauce
  • 1 teaspoon of white sugar
  • 1 teaspoon of brown sugar

Directions

Add garlic and peppers into a mortor and pestle and crush together then put into a bowl and mix in oyster sauce, soy sauce, white and brown sugar, and fish sauce till combined. Add oil into a hot pan and then add the chicken. Stir till it starts to brown and then add in a tablespoon of the mixture from the bowl. Keep stirring till it starts to caramelize. Add in the rest of the sauce and stir till pan deglazed and a coating forms on the chicken. Add basil and green onions to the pan and stir till mixed, then remove from heat immediately and serve with rice.

Note: The first time I made this, the sauce looked very thick and I added 2 tablespoons of water to thin a little. This was a mistake, the sauce has to be thick to coat the chicken. If it doesn’t cote the chicken the sauce along with most of the flavor will be all at the bottom of the pan.