Ten Minute Classic Fried Rice

Easiest one-bowl weeknight meal!

Cook your rice ahead and keep it cold.  

Add your favorites, I did uncooked shrimp (1/2 of a 12 oz. bag), 1 can of water chestnuts (drained), celery, and carrots.

If using uncooked shrimp, saute in the wok or skillet in 1 tablespoon oil until just opaque, don't overcook. Remove and do the same with the fresh vegetables in another tablespoon of oil. 

Set these ingredients aside while preparing the rice.

Ingredients:

3 tablespoons vegetable oil

4 cups long-grain rice, cooked and chilled

3 large eggs, whisked in a small bowl

1 cup frozen peas and carrots (unless using fresh as above)

4 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

Instructions:

Add the 3 tablespoons vegetable oil to a wok or large skillet and add the rice, breaking it apart and mix it into the oil.

Cook on high for 3-5 minutes or until the rice starts getting cooked through but not browned.  

Add in the soy sauce, oyster sauce, and sesame oil and stir quickly to combine.  Push the rice off to the side of the pan and add the eggs, stirring them quickly and chopping them as you cook them to break into small pieces. 

Add the frozen carrots and peas (or any vegetables or protein that you prepared earlier). 

Serves 4

adapted from dinnerthendessert.com

 

Loaded Cowboy Blondies

This blondie is delicious.  Based on former first lady Laura Bush's Award-Winning Cowboy Cookies. I use Challenge butter in my recipes and Saigon Ground Cassia Cinnamon from The Spice House.  I also use only The Spice House Madagascar pure vanilla extract.   

Ingredients:

1 1/3 cup flour

1 cup rolled oats (not Quick oats)

1 teaspoon baking powder

1 cup (2 sticks) unsalted butter, melted

3/4 cup packed light brown sugar

3/4 cup granulated sugar

2 large eggs

1 tablespoon pure vanilla extract

1 teaspoon kosher salt

2 teaspoons cinnamon 

3/4 cups semi-sweet chocolate chips (I used mini chips)

1 cup chopped pecans

3/4 cup unsweetened organic shredded coconut 

1 pinch Maldon flaky sea salt

Instructions:

Preheat the oven to 350 degrees.  Grease and line an 

8 x 8" square pan with parchment paper.

In a mixing bowl, stir together the flour, rolled oats, and baking powder.

In another bowl, whisk together the melted butter, brown sugar, white sugar, eggs 

vanilla, salt, and cinnamon.

Pour the liquids into the bowl of dry ingredients and stir until mostly combined.  Add the chocolate chips, pecans, and coconut flakes.  Stir until completely mixed.

Spread the mixture into the pan, smoothing the top.  Sprinkle with a pinch of Maldon flaky sea salt.

Bake 35 - 45 minutes (I baked mine exactly 40 minutes), until the color is a golden caramel, and the tester comes out clean.  

Cool completely before cutting into small squares.

adapted from unpeeledjournal.com

Giant Bakery Style Chocoate Chip Cookies

This recipe called for 1/2 cup dough per cookie to make 6.  I used the large OXO ice cream scoop and the cookies were bakery size large and the recipe made 12 - 13. I baked them for exactly 17 minutes and they turned out perfectly.  For an additional "flair" I added a sprinkle of mini chips on some or a chocolate chunk on others. These cookies are fun to make and delicious.  Perfect size too! 

Ingredients:

2 1/4 cups flour 

1 1/2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened to room temperature (I use Challenge butter)

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg + 1 egg yolk, at room temperature

2 teaspoons pure vanilla extract (I use Madagascar vanilla)

1 1/2 cups semi-sweet chocolate chips (I made 2 batches, one with semi-sweet chocolate chips regular size and the other batch with semi-sweet mini chips). 

Instructions:

Preheat oven to 325 degrees.  Line 3 large baking sheets with parchment paper.

Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.

Using your stand mixer beat the butter, brown sugar, and granulated sugar together in a large bowl until combined and creamy, about 2 minutes.  Add egg, egg yolk, and vanilla extract and beat until combined.  Beat in the dry ingredients on low speed then beat in the chocolate chips until combined.  The dough will be thick.

Using the large ice cream scoop, place the dough on the prepared pans diagonally so that there are 3 inches in between cookies. (see photo).  Slightly flatten the tops.

Bake for exactly 17 minutes.  The center will look soft but it will set as the cookie cools.

Cool the cookie on the baking sheet for 15 minutes.  As it cools, press a few chocolate chips, or a few chocolate chunks, or a teaspoon of mini chips onto the top. 

 

After 15 minutes, transfer to a wire rack to cool completely.

adapted from Sally's Baking Addiction

Steel Cut Oatmeal

I love oatmeal and steel-cut oatmeal with that little crunch that is a perfect way to start a cold day.  I make mine in my Zojirushi Rice Cooker, an appliance that cooks rice and steel-cut oatmeal to perfection.  Here is it ready to go with me to work.  Add berries if you want.  

Ingredients (servers 2-3):

1 cup (rice measuring cup) steel-cut oats (I use Bob's Red Mill)

Water to fill to water level 1 for "Steel Cut Oatmeal" 

1 cup (rice measuring cup) half & half

3-4 Tablespoons  brown sugar

***Always use the rice measuring cup that came with your rice cooker.***

Measure steel-cut oats accurately using the measuring cup that came with your rice cooker.  Place steel cut oats in the inner cooking pan.  Add water to the corresponding water level for "Steel Cut Oatmeal" or as listed in the ingredients.

Place the inner cooking pan in the main body of the rice cooker and plug it into the unit.  Cook the steel oats using the "Steel Cut Oatmeal" setting.  It takes approximately 1 hour.

When the rice cooker turns to Keep Warm, open the lid, stir and add the remaining ingredients.

Serve warm.

Ground Orange Chicken Bowl

Made in one pan, I used my wok and took 20 minutes to make this delicious bowl.  You could also use the filling in a lettuce wrap.   It's a Panda Express copycat sauce but so much healthier than the original.  I adapted this recipe from www.dinnerthendessert.com  Serves 2-4

Ingredients:

1 pound ground chicken

1 green pepper, diced 

1 tablespoon ginger root, minced

1/4 teaspoon garlic powder

1 tablespoon rice wine, found in the Asian grocery section (not rice vinegar)

2 tablespoons water

1/2 teaspoon sesame oil

4 teaspoons soy sauce

5 tablespoons sugar

5 tablespoons white vinegar

zest of 1/2 orange

1 tablespoon water

1 tablespoon cornstarch

Instructions:

To make the sauce combine the rice wine, 2 tablespoons water, sesame oil, soy sauce, sugar, white vinegar, and orange zest.  Set aside  

To make the cornstarch mixture, dissolve 1 tablespoon cornstarch in the remaining 1 tablespoon of water and set aside.

In a wok or frying pan add 1 tablespoon of oil, ground chicken, and green pepper.  

Cook, breaking apart for 3 minutes or until cooked through.

Once the chicken is cooked add the fresh ginger and garlic and cook for about 10 seconds.

Add the orange sauce and bring to a boil.

Add the cornstarch mixture to the pan and cook for a few seconds, stirring until it thickens.