Tag Archives: rice

Fried Rice

12 Aug


3 Tbsp. butter, divided
3 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas, thawed
3 cloves garlic, minced
Salt and pepper
4 cups cooked and chilled rice*
3 green onions, thinly sliced
3-4 Tbsp. soy sauce, or more to taste
2 tsp. oyster sauce (optional)
1/2 tsp. toasted sesame oil


  1. Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
  2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft.
  3. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3-5 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat. Serve warm.

*Chilled leftover rice works best for this recipe. However, you can chill freshly cooked rice in the refrigerator for about 15 minutes to achieve similar results.

**If adding some kind of meat to the rice, cook it beforehand and add it in with the eggs.

Recipe adapted from Gimme Some Oven


Southwestern Chicken & Rice Skillet

12 Aug

Living in Hong Kong these last few months, with literally one induction burner to serve as my only cooking element has made for some interesting meals. I’m learning the value of one-skillet dinners. Here’s one below.


  • 2 teaspoons extra virgin olive oil
  • 1lb chicken, cut into bite-sized pieces
  • 1/4 onion, chopped
  • 2 teaspoons taco seasoning (plus salt if using a salt-free blend)
  • 1 cup frozen corn kernels, slightly thawed
  • 1 can black beans, drained & rinsed
  • 2 cups chicken broth
  • 1 cup salsa
  • 1 cup rice (if using brown rice, increase cooking time by about 20 minutes)
  • Optional garnishes: Chopped green onions, shredded cheese, sliced avocados/guacamole

  1. Heat oil in a very large skillet over high heat. Add chicken and onion then season with taco seasoning and salt, if necessary. Saute for 2-3 minutes – chicken does not need to be cooked all the way through.
  2. Add corn, beans, salsa, and chicken broth to the skillet then bring to a boil. Stir in rice then place a lid on top, turn heat down to medium-low, and simmer for 15 minutes. Let sit off the heat for 5 minutes before serving. Serve with tortilla chips or tortillas.

Recipe adapted from Iowa Girl Eats