Spicy Vegetable Fried Rice

Ingredients

  • 4 eggs (we used large eggs)
  • 2 tablespoons water
  • Nonstick cooking spray (we used a tablespoon of peanut oil)
  • 1 tablespoon finely chopped, peeled fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (we used extra-virgin olive oil)
  • 2 cups chopped napa cabbage
  • 2 medium carrots, coarsely shredded (1 cup) (we went with the number of carrots rather than the cup measurement)
  • 1 cup fresh pea pods, trimmed (we used somewhere between 1 1/3 to 1 ½ cups snow peas)
  • 2 cups cooked brown rice
  • 1/3 cup sliced green onions
  • 2 tablespoons reduced-sodium soy sauce
  • 1 to 2 teaspoons Sriracha (we used about 2 ½ teaspoons)
  • 2 tablespoons snipped fresh cilantro
  • Lime slices or wedges

Directions

  1. Whisk the eggs and water together in a small bowl. Take a large skillet out and coat the inside with cooking spray before preheating the skillet over medium heat. Once the skillet’s hot, pour the egg mixture in, not stirring just long enough for the eggs to set on the bottom and around the edges. Using either a spatula or large spoon (we used a large spoon), lift and partially fold the eggs so the uncooked eggs can flow underneath the cooked portion. Let the eggs cook another 2 to 3 minutes or just until the eggs are fully cooked, glossy and still moist. Leave the eggs in large pieces and gently place them in a medium bowl for the time being (we just put the eggs on a plate).
  2. Using the same skillet, pour the olive oil in, setting the heat to medium-high. Once the oil’s hot, toss in the garlic and ginger, stirring constantly for 30 seconds. Add in the cabbage, carrots, and pea pods, continuing to stir for 2 minutes. Add the following ingredients to the skillet, stirring for 2 minutes or until everything’s heated through: eggs, rice, green onions, soy sauce, and the sriracha. Take the skillet off the heat and top the fried rice with the cilantro. Serve with the lime on the side.

This is supposed to serve 4 but it tastes so good that two people could easily finish this off ! The amount of sriracha in this makes the recipe live up to it’s name, you definitely get the spiciness but it’s not so strong that you need to drink something to cool your mouth down. We also loved the crunch that the pea pods brought to the fried rice. It tasted so good on it’s own that we actually forgot to use the lime but the lime probably only makes this taste even better !

We got this recipe from SHAPE magazine.

We weren’t paid in any form to promote the magazine.

Take care everybody !

Szechuan Beef Fried Rice

Ingredients

  • 1 cup uncooked regular long-grain white rice
  • 2 cups water
  • 1 tablespoon oil
  • 1 lb. beef flank steak, cut into thin bite-sized strips (we used 1 lb. of stir-fry beef)
  • ¾ cup Green Giant Frozen Sweet Peas (any brand is fine)
  • ½ cup chopped carrot
  • ¼ cup sliced green onions (¼ to ½-inch pieces)
  • ¼ cup purchased Szechuan stir-fry sauce
  • ½ cup chopped peanuts

Directions

  1. Cook the rice in the water as directed on the package that the rice came in (we followed the package’s directions on how much water to use as well since it was different from the 2 cups listed in this recipe).
  2. While the rice is cooking, take a large skillet out and pour the oil into it, setting the heat to medium-high. Once the oil’s hot, add in the beef, stirring it around until the beef looks nice and browned.
  3. Now toss the peas and carrots into the skillet, stirring for 4 to 5 minutes or until the vegetables feel tender.
  4. Mix in the cooked rice, green onions, and Szechuan sauce into the skillet mixture, turning the heat down to medium-low afterwards. Cook the fried rice for an additional 5 minutes or just until heated throughout, stirring now and then. Pull the skillet off the heat and sprinkle with peanuts afterwards.

Overall, this is an easy dish to make. You can add the peanuts if you want to, it’ll add some more texture to the dish but the fried rice is still delicious even without the peanuts. The dish does have some heat to it but not enough to make your mouth feel like it’s on fire ! If you’d like it spicier though, simply pour some more Szechuan sauce over your portion.

Recipe source unknown.

We weren’t paid in any form to promote Green Giant.

Take care everybody !

Spicy Shrimp Fried Cauliflower Rice

Ingredients

  • 8 oz. fresh or frozen medium shrimp in shells, peeled and deveined (we used frozen shrimp)
  • 1 (1 ¾- to 2-lb.) head cauliflower, broken into florets (5 cups) (our cauliflower was in that weight range but we only got 3 cups)
  • 1 tsp. toasted sesame oil
  • 2 eggs, lightly beaten
  • 1 Tbsp. olive oil (we used extra-virgin olive oil)
  • 4 tsp. grated fresh ginger
  • 4 cloves garlic, minced
  • 2 cups coarsely chopped napa cabbage
  • 1 cup coarsely shredded carrots
  • ½ tsp. sea salt
  • ½ tsp. crushed red pepper
  • 1/3 cup sliced green onions
  • 2 Tbsp. snipped fresh cilantro
  • Lime wedges

Directions

  1. If you’re using frozen shrimp like us then thaw the shrimp first by running it under cold water, patting it dry afterwards. Doing it in multiple batches, add some of the cauliflower into a food processor, pulsing until it’s broken into rice-size pieces.
  2. Take an extra-large wok or skillet out (we used a skillet) and pour the sesame oil in, setting the heat to medium. Once the oil’s hot, add in the eggs, stirring them around gently until the eggs are cooked. Take the eggs out of the skillet and let them cool down a bit before cutting them into strips.
  3. Using the same skillet you just cooked the eggs in, pour the olive oil in, turning the heat up to medium-high. Toss the ginger and garlic in, stirring constantly for 30 seconds. Add cabbage and carrots in next, stirring for 2 minutes or until the vegetables have started to soften (2 minutes worked for us). Add the cauliflower rice in, continuing to stir for another 4 minutes or until the cauliflower starts to soften (the rice was so small, it was hard to tell when it started to soften so we just cooked it for the 4 minutes). Now stir in the shrimp, salt, and crushed red pepper, stirring until the shrimp’s fully cooked. Toss in the egg strips and green onions, stirring just long enough for them to get heated.
  4. Take the skillet off the heat and sprinkle the cilantro over the shrimp mixture, serving it with lime wedges on the side.

Serves 4 (1 ½ cups each)

This was the first time we’d ever made cauliflower rice so maybe it’s something we did but there’s just no mistaking this as actual rice, it was too soft. With all that being said though, the flavors of this dish were on point ! Adding some raw green onion slices to this gives it a nice crunch component that’d  be missing from the dish otherwise. Squeezing some lime juice over your serving makes the dish that much tastier. There’s also some heat to this but it’s not so strong that it’s all you can taste.

This recipe came from a Better Homes & Gardens magazine.

We weren’t paid in any form to promote Better Homes & Gardens.

Take care everybody !

Green-Veggie Fried Rice

Ingredients

  • 2 eggs
  • 1 tsp. soy sauce (we used reduced-sodium soy sauce)
  • 1 tsp. toasted sesame oil
  • 1 Tbsp. vegetable oil
  • 1 clove garlic, minced
  • 1 tsp. minced fresh ginger
  • 2 cups shredded green cabbage
  • ¾ cup frozen shelled sweet soybeans (edamame), thawed
  • ½ cup frozen peas, thawed
  • 2 cups cooked brown rice, chilled
  • 2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
  • ¼ cup sliced green onions
  • Crushed red pepper (optional) (we definitely used this)

Directions

  1. Take a small mixing bowl out and add the first two ingredients to it, stirring to combine. Take a wok or large skillet out (we used a large skillet) and pour the sesame oil in. Set the heat to medium and wait for the oil to get hot. Once hot, pour the egg mixture into the skillet, stirring the eggs carefully until they’re fully cooked. Take the eggs out of the skillet afterwards, letting them cool down some before cutting the eggs into strips.
  2. Using the same skillet you just cooked the eggs in, pour the vegetable oil in and turn the heat up to medium-high. Once the oil’s hot, toss the garlic and ginger in, stirring constantly for 30 seconds. Now put the cabbage in, continuing to stir constantly for an additional 2 minutes. Toss the edamame and peas in, stirring constantly for 2 minutes. Now add the rice in, as well as pouring the 2 Tbsp. of soy sauce in, stirring long enough for all ingredients to be heated through (the suggest that this could take possibly somewhere between 2 to 4 minutes). Now add the green onion slices in as well as returning the egg strips to the skillet, stirring for a final minute. Now take the skillet off the heat and divide into 4 portions. Top your own portion with crushed red pepper flakes if you’d like.

This is in our Favorites collection because it’s healthy and scrumptious. It’s tasty whether you do or don’t use the crushed red pepper flakes.

Recipe source unknown.