Recipes Here:
1. Steak and Shrimp Fried Rice
Recipe
8 oz steak ribeye or sirloin, cut into bite-sized
8 oz shrimp, peeled & deveined
garlic powder
Salt and black pepper
1 tablespoon vegetable oil
3 cups cooked jasmine rice preferably day-old
2 eggs, lightly beaten
1 cup frozen peas & carrots
3 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoon oyster sauce
2 teaspoon sesame oil
1 tablespoon butter
Instructions:
Cook the Steak:
Season the steak and shrimp with garlic powder, salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the steak pieces and sear for 2-3 minutes until browned and medium-rare. Remove from the pan and set aside.
Cook the Shrimp:
In the same pan, add a bit more oil if needed. Cook shrimp for 1-2 minutes per side until pink and opaque. Remove and set aside with the steak.
Scramble the Eggs:
In the same pan, add the beaten eggs and scramble them. Once cooked, set aside.
Cook the Fried Rice:
Add butter to the pan and sauté garlic, peas, and carrots for about 2 minutes. Stir in the cold rice, breaking it apart. Cook for 2-3 minutes to crisp up slightly. Add soy sauce, oyster sauce, sesame oil, and red pepper flakes. Stir well to coat the rice evenly.
Combine Everything:
Add the cooked steak, shrimp and scrambled egg back into the pan. Toss everything together and cook for another 2 minutes to heat through. Serve hot. Enjoy!
Optional: Drizzle with extra soy sauce, Sriracha, or yum yum sauce.
2. Teriyaki Chicken Fried Rice
Recipe
2 boneless, skinless chicken breasts, cubed
1 cup teriyaki sauce
2 teaspoons oil
1/2 cup onion, diced
1 tablespoon garlic, minced
1 cup mix frozen veggies
3 eggs, beaten
3 cups rice, cooked
2 tablespoons soy sauce
1 tablespoon sesame oil
2 Green onion, sliced
pepper, to taste
Instructions:
Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
In the same pan, add the oil and add onions, garlic, cook until onions are translucent.
Add mix veggies and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
Add rice, cooked chicken, soy sauce, sesame oil, green onion and pepper. Mix well and let the rice cook until slightly crispy. Enjoy.
3. Thai Pineapple Fried Rice
Recipe
2 cups cooked jasmine rice (preferably day-old)
1 cup pineapple chunks (fresh or canned)
½ lb shrimp, peeled and deveined
½ cup bell pepper, diced
2 cloves garlic, minced
2 green onions, chopped
¼ cup cashews
2 tbsp soy sauce
1 tsp curry powder
2 large eggs
2 tbsp olive oil
½ tsp chili flakes (optional, for heat)
Salt to taste
Instructions:
Prepare Ingredients: Chop the pineapple into small chunks if using fresh. Break up any clumps in the rice.
Cook the Shrimp: Heat 1 tbsp oil in a wok or large pan over medium-high heat. Add shrimp and cook for about 1-2 minutes per side until pink and cooked through. Remove from the pan and set aside.
Sauté Aromatics: In the same pan, add another tablespoon of oil. Stir-fry garlic and green onions for 30 seconds.
Cook Vegetables: Add pineapple, bell peppers, stirring for 2 minutes until slightly softened.
Push the pepper and pineapple to one side and scramble the egg on the other side of the pan. Stir in curry powder. Mix well.
Stir-Fry Rice: Add cooked rice, soy sauce, chili flakes and cashew. Stir continuously for 2-3 minutes.
Combine Everything: Add back the cooked shrimp. Stir for another minute until everything is evenly mixed and heated through.
Garnish & Serve: Remove from heat, garnish with green onion and serve hot.
