#scrambled eggs with green peas

[mr-spice]

グリーンピース

[smackdownhotel]

Tonight’s Special

Honey 🍯 garlic 🧄 veggie fried rice 🍚

[loveformybelly]

Rice with scrambled egg and stir fried mushrooms, tofu, red bell peppers and green peas.

[handweavers]

jasmine rice with chicken bouillon and green peas in the rice cooker + pan fried spam + scrambled egg + salted wasabi seaweed + chili oil + soya sauce + kewpie mayo + sichuan and black pepper

[thecglcatalog]

MushyMeals: Our Nutritionist-Developed Adult Baby Feeding Staple

Support an adult-sized hunger while keeping your slave feeling small with MushyMeals, the jarred adult baby food that’s made to complement your control!

Meet pet’s nutritional needs with ease by choosing gooshy foods from our four different sizes of jars. Each size corresponds to a basic human macronutrient: starchy carbohydrates in the small size, creamy fats in the middle size, hearty proteins in the large size, and balanced “all-in-one” recipes in the extra-large.

Why make MushyMeals essential to your pantry? They’re complete. Whole, healthy foods are blended into purées and pâtés to make MushyMeals.  They’re fortified with vitamins, too! (Don’t worry — the supplements are chosen thoughtfully, so there’s little risk of overdose if you like to make your little overeat.) They’re varied. Some of them are tasty to remind your pet that eating baby food in a high chair is just right for them; others … well, tastes vary, so surely some baby out there likes them! They’re lightly laxative. MushyMeals are hydrating and supplemented with dietary fiber and probiotics – all to help ensure bulky, fully-formed poopies. They’re convenient for you. Sealed jars are shelf-stable, and they stack on each other for easy storage.  You can easily determine whether the contents are primarily starch, fat, protein, or balanced by the jar size. They’re frustrating for baby. Cases are labeled, but jars themselves don’t say what’s inside.  Offer baby the privilege of choosing her own dinner, then watch that cute little face fall when she realizes the labels are mostly gibberish and she’ll have to pick a jar by color or rely on you to tell her what the options are, like an illiterate toddling tot!

For most adult babies, our slave nutritionist recommends choosing a starch and a protein for breakfast, a starch and a fat for lunch, and one of each of the three for dinner.  Or choose an all-in-one jar for any on-the-go meal.

Which flavors will your precious babies enjoy for num-nums? Which will they make yucky faces at? Choose a few of both for a balanced experience:

Starch MushyMeals.  Baby’s first borscht, bran ‘n broth, cheesecake rice, cinnamon carrots, coconut-spinach risotto, cookies ‘n broth, cracker-crumb potatoes, creamed corn, green bean pate, ketchup rice, lemon rind congee, licorice oatmeal, maple prune sauce, movie popcorn mush, nutty flax applesauce, okra pokey, parsley prunes, pesto alphabet noodles, pickled peach purée, ravioli skins, rosewater gruel, rye bread ‘n broth, salted boba, spicy ginger greens, spinach-marshmallow ambrosia, squid ink polenta, steamed green bananas, sweet potato smoothie cup, vanilla mashed asparagus, white bread ‘n broth, wild berry potatoes.

Fat MushyMeals.  Bacon avocado mash, boiled egg yolk crumbles, buttered ham consomme, celery gravy fluff, cheezy banana swirl, cranberry custard, cream of cabbage, duck liver soup, grilled cheese gruel, honey butter gelatin, kiwifruit cream yogurt, mayonnaise wobbler, melon meringue, mustard-Swiss fondue, nut butter whip, pimento cheese casserole, short’ning bean sprouts, steamed baloney breakfast, suet semolina.

Protein MushyMeals. Barbecue beans, beef tongue mousse, black bean whip-up, boiled peanut pate, chicken nugget cream, chow mein porridge, fish ‘n chip mince, fruit punch gelatin, kidney-olive paste, lemonade ham pate, lobster hash, poached trout whip-up, poblano pepper hummus, punkin pork pate, root beer chicken mousse, runny scrambled egg whites, silky tofu surprise, shrimp ‘n bean fluff, sweet ‘n sour lentils, teriyaki shrimp custard, tomato-paste tuna.

All-in-One MushyMeals.  Applesauce hot dogs, blendy spaghetti, Bloody Mary stew, buttercream beans, chia-chicken porridge, collardy casserole, corny crab cake, creamed pork, hamburger pudding, orange chicken meringue, lima bean casserole, macaroni ‘n peas, milky muffin mishmash, noodle smoothie cup, olive oil lentils, pb+j mishmash, peanut butter oatmeal, pizza porridge, refried beans ‘n cherries, sauerkraut souffle, sausage custard, ‘shroom souffle, smoked turkey gelatin, Sunday roast dinner, taco tots mishmash, tuna barley surprise.

All MushyMeals come in recycled cardboard cases of 6, 12, or 24.  Box design is matched to jar labels for your convenience.  

We also have special-priced bulk deals available on our All-in-One MushyMeals for institutions like slave boarding schools and adult baby day-cares.  Inquire whether your pet care business qualifies to access our best prices on the easy jarred weekday lunch for adult-baby classes!

[forkfulofflavor]

Crispy Beef Delight with Flavorful Fried Rice This dish combines crispy, tender beef with vibrant vegetables and perfectly fried rice, creating an exciting meal that’s both satisfying and delicious. Ingredients: For the Crispy Beef Stir-Fry: 1 lb beef sirloin or flank steak thinly sliced 1/4 cup cornstarch Vegetable oil for frying 1 red bell pepper sliced 1 cup broccoli florets 1/2 cup carrots julienned 3 green onions sliced 3 cloves garlic minced 1 tbsp ginger grated For the Sauce: 1/4 cup soy sauce 2 tbsp hoisin sauce 1 tbsp oyster sauce 2 tbsp brown sugar 1 tbsp rice vinegar 1 tsp sesame oil 1 tsp cornstarch mixed with 2 tbsp water For the Flavorful Fried Rice: 3 cups cold cooked rice preferably day-old 2 eggs beaten 1 cup frozen peas and carrots 2 green onions chopped 3 tbsp soy sauce 2 tbsp sesame oil Directions: 1. Prepare the Crispy Beef: Start by tossing the sliced beef in cornstarch, making sure each piece is well-coated. In a large skillet or wok, heat vegetable oil over medium-high heat. Fry the beef in batches until crispy and golden brown, then set it aside. 2. Stir-Fry the Vegetables: After frying the beef, remove excess oil from the pan, leaving about 1 tablespoon. Add minced garlic, grated ginger, and sliced green onions to the pan, sautéing until fragrant. Next, stir in the sliced bell pepper, broccoli florets, and julienned carrots. Cook for 3-5 minutes until the vegetables are tender-crisp. 3. Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, brown sugar, rice vinegar, and sesame oil. Pour this sauce over the sautéed vegetables, then stir in the cornstarch mixed with water to thicken the sauce. Add the crispy beef back to the pan and toss everything to coat well. 4. Cook the Fried Rice: In a separate large skillet, heat sesame oil. Push the beaten eggs to one side of the pan and scramble them until cooked. Then, add the cold rice, breaking up any clumps, and stir-fry until heated through. Mix in the frozen peas, carrots, chopped green onions, and soy sauce. Toss everything together until well combined and golden. 5. Serve: Plate the flavorful fried rice and top it generously with the crispy beef stir-fry. Garnish with sesame seeds or extra green onions if desired. TIPS: Rice Texture: Use chilled rice to avoid sogginess. Beef Cuts: Opt for tender cuts like sirloin or ribeye for optimal flavor. Add Heat: For a spicy twist, include red chili flakes or sliced Thai chilis.

[nathandrakeisabottom]

Yesss please sam drake food/eating hcs?? Fave meals, hated meals, etc

It is with great joy and great belatedness that I post my first Uncharted piece in ages. Thank you for the lovely ask, anon. :)

⋆ Sam Drake - Eating Headcanons ⋆

Two words: scarcity mindset.

After running away from Saint Frances’s, to claim money was tight is to be telling some humorous bit, Money was borderline non-existent. And as such, came what the Drake boys do best: theft. 

Liquor stores were their easiest, and most consistent source. Sam still takes great pride in telling his many stories revolving around ‘cashier meet-cutes’ disguising their proudest heist to date: a 12-year-old Nathan smuggling canned goods under a moth-holed hoodie. 

Because of this, gas station snacks: twinkies, Lays chips, slurpees, etc. all tend to give him this simultaneous sense of nostalgia and nausea. Like when you’re eating eggs and all of a sudden, your body gags on the next bite.

But on an especially shitty day, expect him to be gobbling a Big Gulp and a half-frozen hot dog on the nearest street corner, with a half-smoked cigarette still sunken between his lips. It’s the way he wallows. 

Secretly wants you to tell him how bad that shit is for him so he has an excuse to snottily spat back “who the ‘ell cares?”. He finds pride in not caring about anything. (He cares about everything.)

Getting fast food at the drive-thru? Man waves you off a total of three times claiming he doesn’t want nothing before proceeding to eat half of your McNuggets without asking. He loves BBQ sauce and needs Tabasco on everything like it’s his will to live.

Big fan of spicy, sour, and tart, anything that makes your mouth pucker. Pretzels, salt and vinegar chips, cottage cheese, pickles, pineapple (😉). “What can I say? I admire a fruit that fights back!” — he snorts before taking a raw bite of a lemon, just to squirm you out.

Maybe a bit of the masochist in him. 

When he and Nate were able to get proper gigs (12-year-old Nathan: illegally, of course), they were able to progress to the simplest of grocery outlet options. Eggs, instant ramen packets, canned vegetables that were 9 out of 10 times eaten raw out of the can with a fork, and more nothing-but-toast-for-dinner than they’d want to admit).

Sam and Nate spent most of their childhood eating their dad’s scrambled eggs and microwaved peas. When their mom passed, and dad released them to the state, Sam decided he’d only ever eat over-easy again.

Nate still chooses scrambled. He asks for cheese and green onions to split the difference, but always ends up only eating half of it before the memories come too strong and he has to push his plate away. 

QUICK eater. MESSY eater. And I mean quick and messy. 

Will use as minimal cutlery as possible, and if disposable, even better.

A scooper. Tends to be a chronic careless spiller with how frequently he tries to funnel all the last crumbs into his mouth, how quickly he chugs even a glass of water. (Most shirts of his are stained as a result.)

Tends to wait till the last possible moment to eat or drink anything. Breakfast basically doesn’t exist to him. 

Spills more beverage down his chin and shirt than his mouth (but a wet t-shirt certainly isn’t the worst thing to happen. Especially not to Samuel Drake. ;)

Pizza order: Meat Lover’s with extra sausage. Maybe some green bell peppers when he finally compromises with Nate during movie night.

Never, ever orders (well, non-alcoholic) drinks when eating out. And only water when he finally lets himself cave. Otherwise, he’s stealing sips from the nearest patron’s Jarrito bottle (his favorite is Tamarind).

Doesn’t bother cleaning up his fruit peels or peanut shells, even around others. That shit’s going on the floor without a second look.

Surprisingly, a king and natural on the BBQ. Despite having so little in their childhood, Sam still tried to go hard on the holidays for Nathan’s sake. Fourth of July is still Nate’s favorite holiday exclusively because of Sam’s public park-smoked ribs and the long, bumpy motorcycle ride up the highest hill in whatever city they were currently loitering in, just to see the fireworks. 

A dive bar master. Nate always orders whatever grease-covered appetizer they got in the back. Sam purposely keeps his stomach empty so there’s more room for whiskey. (Since nobody asked, incredible at pool, and will offer any woman in a twenty foot circumference a lesson. Cue the leaning chest over back, cue stick fantasy.)

A love language that was a total surprise to him is his partner cooking/baking something just for him, especially if it’s from scratch. Gets that rare, soft look in his eyes as he watches them carefully place each steaming plate onto the table. And trust, he’s not looking at the food when it happens.

Loves his partner in an apron. Like… loves his partner in an apron.

Make him food, and as soon as it’s eaten, he’s eating you after. ;)

When he finally settles down post-Madagascar, it’s a fucking struggle to get him to go grocery shopping at all for the first few months. 

Self-punishment, maybe. 

Nathan buys them himself instead and leaves them on the porch of Sam’s trailer park home when he’s too depressed to answer the door. 

Basically has to be forced to eat actual meat and vegetables. For the first few months, he reverts and eats only familiar prison food. The same single pot of chili/beans for a whole week, half portions only for each meal. Uncooked canned carrots. Microwave popcorn when Nathan calls him asking if he’s eaten, and when Sam lies, it sounds more believable with the microwave droning in the background.

However, when he finally starts to pick himself back up, when he gets his first day job since prison, finally lets Nate buy him a used truck to get around, his first solo call from Sully, that’s when he finally starts to eat.

And when he finally feels like himself again, when he finally lets himself want to live again, the first hobby that Sam Drake takes up is cooking.

[pagan-stitches]

Svatý Marek (Saint Mark) Day Brunch

This morning for brunch I wanted to use some of my Kraslice (Easter eggs) before I used the egg shells in a ritual this afternoon. I decided to dig through a cookbook I found a month or so back.

It is a joint project between museums in Austria and Czechia to collect recipes from 1750 to 1918 (my great-grandparents left in 1912—a part of the Slavic diaspora that was getting out before WWI) that were going back and forth across the borders as Czech and Moravian domestic workers went back and forth—introducing Czech folk recipes into Austria and Austrian recipes back home to southern Bohemia and Zjnomo (in southern Moravia where my great grandparents were from). Today’s recipe is from Ivančice—about 30 km from my great-grandparents village.

The first step was to peel and halve the eggs and make a filling. Of course, these old recipes so often do not give proper quantities! I decided to use four eggs. I melted 3 TB of butter and whipped the egg yolks into it and added 2 TB of cream and salt and pepper. The recipe said to mix in egg yolks too, but I didn’t want to waste an egg white and decided after taste testing that it was fine without it.

I then filled the eggs and scrambled one more fresh egg and poured it over. The recipe said to push the two halves back together into a whole egg, but further down it said you could also do it in a layer of halves. When I tried to stick them back together it didn’t work very well so I decided to leave them as halves.

I then sprinkled over a layer of bread crumbs and put the eggs in the oven at 350°F for 10 minutes.

Instead of making the ragout in the recipe with mushrooms, green peas, and asparagus I decided to use the leftover houbová omáčka (mushroom sauce) from the řízek I made on Svatý Jiří (St. George) Eve and use some freshly foraged greens in place of the asparagus and peas. After washing and soaking some lyre leaf sage leaves in a vinegar/water bath, I chopped them and sautéed them, and added them to the houbová omáčka—which I poured over the baked eggs when I took them out of the oven.

It was 👩🏻‍🍳💋.

[luvuz4life]

hi would you do a 1000 meal plan that’s dairy free? it makes me break out so bad and I feel like so much low cal high protein stuff is chock full of dairy and whey proteins and stuff

Yeah sure happy to help <3

Breakfast (~300 kcal)

Tofu Scramble Bowl

100g firm tofu (protein-packed and dairy-free)

1 tsp olive oil (to cook)

1/4 cup chopped onions, 1/4 cup capsicum, handful of spinach

Spices: turmeric, paprika, garlic powder, black salt

Side: 1 slice whole grain or gluten-free toast

Macros: ~22g protein, ~20g fat, ~20g carbs

Lunch (~350 kcal)

Grilled Chicken & Quinoa Salad

100g grilled chicken breast (or a plant-based meat alternative if you'd prefer)

1/2 cup cooked quinoa

Cucumber, tomato, red onion, lemon juice, and a drizzle of olive oil

Macros: ~30g protein, ~15g fat, ~25g carbs

Dinner (~300 kcal)

Lentil & Veggie Stir-fry

1/2 cup cooked green or brown lentils

Stir-fry with broccoli, carrot, zucchini in 1 tsp sesame oil

Tamari (gluten-free soy sauce), garlic, and ginger for flavor

Optional: Top with a sprinkle of hemp seeds (for healthy fats + protein)

Macros: ~20g protein, ~10g fat, ~30g carbs

Tips & Swaps

Protein boost: Add a plant-based protein shake (pea, hemp, brown rice) if you're short on protein.

Snack option (if you split meals more): A boiled egg

I don't know if this helped but i hope it did if u have any other questions feel free to ask im happy to answer. :)

[beautyandlifestyleblog86]

Flaked salmon fried rice -

Ingredients:

* 2 cups cooked, cold rice (preferably day-old)

* 2 tablespoons vegetable oil

* 2 eggs, beaten

* 1 onion, chopped

* 1 clove garlic, minced

* 1 cup frozen peas

* 1/2 cup flaked salmon

* 3 tablespoons soy sauce

* 1 tablespoon oyster sauce (optional)

* Salt and pepper to taste

* Chopped green onions, for garnish (optional)

Instructions:

* Heat oil in a large skillet or wok over medium-high heat. Add the eggs and cook, scrambling them until just set. Remove from the pan and set aside.

* Add the onion and garlic to the pan and cook until softened, about 2 minutes.

* Stir in the rice, peas, and flaked salmon. Cook for 3-4 minutes, or until heated through.

* Add the soy sauce, oyster sauce (if using), salt, and pepper. Stir-fry for another minute or two until the flavors are well combined.

* Serve immediately, garnished with chopped green onions (optional).

[jensownzoo]

It's been raining lightly here all day with only maybe a 15 minute break once or twice. Luckily one of those breaks coincided with when I needed to scootch out to give the chickens their dinner and cover up the plants for the evening so I also did my garden check at the same time.

Flowering fava beans are just so pretty. Wait. Uh-oh.

Grrrr! One of the fava bean plants has developed a black aphid infestation complete with farming ants. Hit it with a neem oil spray because not having that. Will likely have to repeat it daily until the rain stops washing it off.

This was a new one on me since I haven't successfully grown sunflowers in many many years. Looks like they're treehoppers. In these numbers the internet says they shouldn't be an issue that needs addressing, but I'll be keeping a close eye. The plant that these are on is only knee-high right now and has a lot of growing to do.

In good news, the kale that I had accidentally chlorosed (word? it is now) with row cover is recovering and greening up.

The bad news is while the bok choy is also greening up, it is also immediately bolting. So the executive decision is to let it and use these for seed production instead of eating. I have more bok choy in a different earthbox that's ready to start harvesting for that.

Which will go nicely with these first snow peas of the season in a few days.

I really wish I liked radishes because this is the second "thinning" of that row and they look so good. I did try a bite from the last batch just in case my tastebuds had changed and while I could tell that it was an exceptionally good radish (100x better than supermarket), it was still a radish. That's okay, the chickens love them.

This is why I planted a mixed row of radish, cilantro, and dill--the flowers for the beneficials! The radish flowers are varying between white and the pink you see here and are quite pretty. The reason why I'm thinning the radishes is because they're shading out the tomato seedlings planted behind them. Once the tomatoes get tall enough then I'll let the rest be.

Speaking of thinning plant, I have got to harvest some of this dill this week to dry for my spice cabinet. I use a large amount of dillweed in cooking (scrambled eggs, pasta/grain salads, dressings, popcorn seasoning, etc.) and given the contamination/adulteration issues that plagues the spice trade...well you generally know what's going on with what you can make yourself in that regard. Assuming you know what's happening with your soil, that is. I planted peppermint in my alley where a dumpster once stood and it is absolutely not for eating. Just a good smelling plant that tolerates shade reasonably well.

So excited. I did the thing where you don't thin your beet seedlings when they're small. Instead you harvest them as baby beets and the ones left will continue to grow to fill the space. It looks like I'll be having beets with dinner this week! I love beets, they're one of my favorites.

Going to have to continue this in a reblog as I've used up my picture allotment.

[paldean-sandwich-rater]

A sandwich.

It contains ice cream, whipped cream, sponge cake, meat balls, broccoli, pineapple, strawberries, tomatoes, lettuce, rice, noodles, mac and cheese, bacon, beef jerky, dried fish, seaweed, one of every Pokemon berry, jam, olive oil, lotus, dragon fruit, ravioli, ramen, tempura, teriyaki chicken, macaroons, escargots, mint, pepper, salt, sugar, croquettes, pickles, apples, avocados, sausages, bell peppers, grapes, pizza, a donut, cheese, more cheese, even more cheese, mushrooms, mustard, olives, a fried egg, a scrambled egg, blueberries, a poached egg, chawanmushi, a red bean bun, mochi, bbq sauce, chicken nuggets, french fries, takoyaki, pancakes, mackerel, salmon, coffee beans, spinach, a tiny bit of corn cream soup, ramensanga, fettucine alfredo, a plain bagel, pretzels, chocolate chip cookies, sweet potato, yam, potato, scallions, scallops, squid, crab stick, fish balls, fish cakes, oyster sauce, silken tofu, barley, cereal, paprika, oysters, red snapper, sea bass, plums, bean sprouts, garlic, string cheese, camembert, swiss cheese, mozzarella, parmesan cheese, yogurt, brinjal, a macdonald’s happy meal (without the toy and the packaging of course), truffles, caviar, tapioca balls, fried chicken, century eggs, cake sprinkles, dark chocolate, milk chocolate, white chocolate, milk tea (just a tinge), coffee (also a tinge), pudding, pumpkin, honey, mutton, mashed potatoes, bananas, icelandic fermented shark that they bury in the ground for months, raisins, dried mangoes, a drop of water, jelly, nata de coco, prunes, roasted pork, rosemary, bee pollen, peas, deer meat, rabbit meat, fish maw, ham, turkey, m&ms, chub, fufu, watermelon, winter melon, rock melon, coffee jelly, cacao, carrots, blueberries, black tea, dumplings, carrot cake, beetroot, purple cabbage, corn, celery, edamame, red beans, black beans, green beans, kidney beans, cashews, peanuts, pecans, sunflower seeds, walnuts, chickpeas, almonds, daikon, MSG, tamales, anchovies, tabbouleh, lions mane mushroom, chicken of the woods, kelp, octopus, durian, kimchi, crème fraîche, popcorn, cotton candy, everything bagel seasoning, capers, pears, marinara sauce, bittercress, butter cream, every single iteration of galarian curry, sushi, sashimi, kale and a very very specific ramen bowl (without the actual bowl) from a very particular shop located in Iwatodai.

And the top and bottom buns are somehow made from 50 different kinds of bread in a checker box pattern.

It comes with a picture.

Ingredients: I am not typing all of that out again. What the fuck.

Smell: You’ve taken an entire food court’s worth of food and made it into a sandwich. This isn’t even possible. Why am I considering this. 3/5

Taste: How do you eat this. 2/5

Texture: You get like 5 different foods every bite. This is not balanced. There is no harmony. This sandwich is the embodiment of disorder and chaos. 1/5

Presentation: The fact that this even looks sandwich adjacent is a fucking miracle. You don’t get full points though. Because I don’t like you. 3/5

Would Chunk Eat It?: He would eat maybe 1/50th of it. So no. 1/5

Final Score: 2/5

Critic’s Notes: Why would you waste this much food. Just host a party. Donate it. Something fucking anything I am begging at this point.

[pureveggieplanets]

Recipe: Cauliflower Fried Rice

Ingredients:

- 1 head of cauliflower

- 2 tablespoons of vegetable oil

- 1 small onion, diced

- 2 cloves of garlic, minced

- 1 cup of mixed vegetables (such as peas, carrots, and bell peppers)

- 2 eggs, beaten

- 3 tablespoons of soy sauce

- Salt and pepper to taste

- Green onions, chopped (for garnish)

Nutrition per serving:

- Calories: 200

- Fat: 10g

- Carbohydrates: 20g

- Protein: 8g

Preparation time: 20 minutes

Instructions:

1. Cut the cauliflower into florets and pulse in a food processor until it resembles rice. Set aside.

2. In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and cook until softened.

3. Add the mixed vegetables to the skillet and cook until they are tender.

4. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked through.

5. Add the cauliflower rice to the skillet and stir to combine with the vegetables and eggs.

6. Pour the soy sauce over the cauliflower rice and mix well. Season with salt and pepper to taste.

7. Cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower is tender.

8. Garnish with chopped green onions before serving.

Enjoy your delicious and healthy Cauliflower Fried Rice!

[whentherewerebicycles]

if you ever read the hungry hungry caterpillar to owen, i believe he will feel a kinship there.

he’ll be like ok now where’s my story about the hungry hungry baby who ate mandarin oranges and strawberries and ricotta and pasta with peas and green beans and whole wheat bread with hummus and greek yogurt and scrambled egg and and and

[forkfulofflavor]

Shrimp Vegetable Rice Delight This vibrant shrimp vegetable rice dish combines the flavors of sesame oil, fresh garlic, and ginger, creating a comforting and satisfying meal that's perfect for any day of the week. Ingredients 2 tablespoons sesame oil 2 tablespoons vegetable oil or canola oil 1 pound shrimp peeled and deveined 1 1/2 cups frozen veggie blend (peas and carrots) 1 cup frozen sweet corn 1/2 cup green onions chopped 4 garlic cloves minced 1 teaspoon fresh ginger minced 3 large eggs lightly beaten 4 cups cooked rice (white or brown) 4 tablespoons low-sodium soy sauce 1 tablespoon mirin Salt and pepper optional or to taste Instructions Place a large non-stick skillet or wok over medium-high heat, add vegetable oil and once simmering add shrimp and cook for about 5 minutes, stirring occasionally, until golden brown. Remove the shrimp and place on a plate, set aside. To the same skillet, add sesame oil and once hot add minced garlic and minced ginger, cooking while stirring for 30 seconds. Next, add the veggies: peas, carrots, corn, and green onions, and cook while stirring for about 2-3 minutes, until they begin to soften. Push everything to one side of the skillet, and add the lightly beaten eggs to the other side. Stir to scramble, and cook the eggs until fully cooked, then combine with the veggies. Add the shrimp back to the skillet, then add the cooked rice. Drizzle with soy sauce and mirin, and stir to combine. Cook for about 2 minutes, or until shrimp and rice are well heated through. Serve warm garnished with additional green onions and sesame seeds if desired.

[natikoko]

nats chicken fried rice recipe (im bored) (we are not using exact measurements because 1. don’t feel like measuring…. 2. the amounts used are dictated by our ancestors)

boneless chicken parts of your choosing

day old rice

eggs (like 2)

peas and carrots

onions

garlic

soy sauce

oyster sauce

sesame oil

green onions

salt and pepper

cooking fried rice:

chicken: dice the chicken into small bitesized cubes and season with salt, pepper and sesame oil. let sit. in a large skillet or wok on high heat, cook your chicken in small batches to get a perfect golden crust on each side. around 3 minutes on each side. remove and set aside.

pour a neutral oil into the skillet and start frying off your vegetables (besides the garlic!!) until tender. just before removing, add your garlic and stir for 30 seconds or until aromatic. remove and set aside. fry and scramble your eggs, and then set aside.

next step: your cold day old rice. listen. listen closely. you need your wok screaming hot with oil. if it’s not hot, the rice won’t fry. carefully add your rice and FRY THE FUCK OUTTA IT!!!!!!!! you want it golden brown!! this is the most crucial step in making your fried rice fried!! you NEED to use cold, already dried out rice for this to work. you have to. And make sure you don’t overcrowd your pan, however, because then the rice will steam instead of fry. work in small batches if it’s a large amount of rice!!

when your rice is golden, add your soy sauce and oyster sauce(how much….. until your heart says so….) stir your rice until the sauces are incorporated into the rice. your rice should be a dark brown from the frying and the sauces.

add your veggies, eggs and chicken. at this point, you’re incorporating all your ingredients evenly. add salt and pepper to the mix, and more soy sauce if you’d like. cook until heated through and you’re done. add green onions if desired