cooking

Fried Rice

Hi everyone!

Today, I will be sharing my recipe on fried rice minus a few ingredients I didn’t have on hand, but still tasted amazing nonetheless! It’s definitely a healthier alternative to take-out fried rice as you can control how much of each ingredient you put into it. You can add chicken, pork, or just simply leave it veggie like how I did. Oh, did I mention it taste even better for leftovers? Let’s get started!

Ingredients:

  • 1 cup rice
  • Soy sauce
  • Garlic
  • Ginger
  • Cayenne pepper
  • 2 eggs
  • Carrots
  • Onion
  • Green bell pepper
  • Red bell pepper
  • Mushroom

Directions:

  1. Bring a pot of water to a boil and then add 1 cup of rice.
  2. Let the rice cook and drain leftover water if any.
  3. While the rice is cooking, chop the onions, garlic, and ginger.FullSizeRender-24.jpg
  4. Cut the carrots, bell peppers, and mushrooms.FullSizeRender-25.jpg
  5. In a large skillet, add a tablespoon of oil and add the garlic and ginger.FullSizeRender-23.jpg
  6. Let cook for a minute and then add the onion.
  7. Sautee the onion and then add the rest of the vegetables.
  8. Once cooked, set aside.FullSizeRender-32.jpg
  9. In the large skillet, add 4 table spoons of oil and then add the cooked rice.
  10. Let it cook for about 5 minutes making sure the oil covers most of the grains.FullSizeRender-28.jpg
  11. Make room in the center of the skillet and add 2 eggs in the middle.FullSizeRender-29.jpg
  12. Toss around so the eggs become quite scrambled with the rice.
  13. Add the vegetables and soy sauce and cayenne pepper to taste.FullSizeRender-30.jpgFullSizeRender-22.jpg
  14. Cook for another 5 minutes.
  15. Plate and serve!FullSizeRender-27.jpgFullSizeRender-26.jpg

Suggestions, Substitutions, Tips & Tricks:

  • You can add chicken or pork with the veggies.
  • It’s best to use a day old rice, but I wanted to make this last minute; still tasted great.
  • You can add green onions and scallions, I didn’t have any on hand.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

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cooking

TBJ Gourmet Bacon Jams

TBJ Gourmet Bacon Jams spread bursting with sweet and salty bacon goodness, this flavor pairs well with foods at any meal. Go traditional and try it on a burger or with breakfast foods, or take party appetizers like crackers with goat cheese or brie from ordinary to exceptional.FullSizeRender-23.jpg

Bacon Jam at its core is bacon, brown sugar, onions and a whole lot of stirring. There are three varieties that can all be simply spread on crackers, elegantly spread to elevate appetizers or to baconize your favorite dish. Total bacon convenience is here in the form of our “No Fry, On the Fly” gourmet bacon spreads. The perfect gift the your friends, family and your pantry!

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cooking

Mozzarella & Arugula Panini

Hi all! Hope everyone is having a fantastic week! Today, I will be sharing a simple yet delicious recipe that I tried from Blue Apron. Mozzarella and Arugula Panini is the perfect go-to recipe to make for lunch or even a simple dinner. It’s filling and healthy, such a win-win. The fact that this can be made in 30 minutes or less is a bonus! Let’s get started!

Ingredients:

  • 2 Ciabatta Rolls
  • 15 oz Can Crushed Tomatoes
  • 4 oz Fresh Mozzarella Cheese
  • Garlic
  • Arugula
  • Summer Squash
  • Grated Parmesan Cheese
  • Black Olives
  • Red Wine Vinegar
  • Oregano

Directions:

  1. Wash and dry the fresh produce. Halve the squash lengthwise, then thinly slice crosswise. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.unnamed-4.jpg
  2. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste. Halve the rolls. Tear the mozzarella cheese into small pieces.
  3. In a large bowl, combine the squash, olives, vinegar, and up to half the garlic paste. Drizzle with olive oil and season with salt and pepper.unnamed-3.jpg
  4. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
  5. While the squash marinates, in a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the dried oregano and remaining garlic paste; season with salt and pepper.unnamed-2.jpg
  6. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat and stir in 1 teaspoon of olive oil. Season with salt and pepper to taste.unnamed-5.jpg
  7. Place the rolls on a clean, dry work surface. Spread half the tomato sauceonto the cut sides of the rolls. Top the roll bottoms with half the arugula, the mozzarella cheese, and all but a pinch of the parmesan cheese; season with salt and pepper. Complete the paninis with the roll tops.
  8. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Carefully add the paninis. Place a heavy pot on top of the paninis and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the rolls are lightly browned and the cheese has melted.
  9. (If the pan seems dry, add 1 tablespoon of olive oil before flipping the paninis.) Transfer to a cutting board; immediately season with salt and pepper.
  10. While the paninis cook, to the bowl of marinated squash, add the remaining arugula. Toss to thoroughly combine; season with salt and pepper to taste. Transfer the remaining tomato sauce to a serving dish; garnish with the remaining parmesan cheese.
  11. Cut the cooked paninis in half on an angle. Divide the paninis and salad between 2 dishes. Serve with the tomato sauce on the side. Enjoy!unnamed-7.jpgunnamed-8.jpgunnamed-6.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 2 people.
  • You can add grilled chicken or any other meat if you’d like.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz