Sausage Fried Rice

I woke up yesterday morning and just wanted food. I wanted Caribbean Food, then I want breakfast foods, then I wanted Sausages. I did some research and came upon this recipe at AllRecipes.com .

How it's supposed to look:

 

Ingredients- servings 8 ppl

• 1 pound ground pork sausage
• 5 eggs, beaten
• 3 tablespoons vegetable oil
• 1/2 head cabbage, cored and shredded
• 3 carrots, chopped
• 6 cups cooked white rice, cold
• 1/4 cup soy sauce, or to taste
• 1 (14.5 ounce) can bean sprouts, drained
• 1 (6 ounce) package frozen green peas, thawed
• ground black pepper to taste
• 3 green onions, chopped

Directions:

1. In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, using the remaining coating of grease from the sausage, scramble the eggs, stirring frequently until cooked through. Set aside.
2. Heat the oil in a very large skillet or electric skillet over medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, stirring so that there are no clumps. Mix in the sausage and pour in some soy sauce. Stir in bean sprouts, peas, and eggs, mixing well so there are no big chunks of egg. Season with pepper, and stir in green onions just before removing from the heat. Adjust soy sauce to taste, and serve. 

 How mine looks:

Conclusion:

I got to the supermarket and realized that I'm not a huge fan of bean sprouts, peas or cabbage, so I did some substituting. I bought Asparagus, red & green jalapenos,  green pepper, and broccoli.  I cooked the eggs and sausages, turkey, as specified in the recipe. From there I improvised, I sauteed the broccolli and asapargus in the pan with some black pepper sprinkled liberally through out. Then I added the pepper, jalapenos, onion and garlic to the pan. 

I cooked that until good then lowered the fire. Added in the rice and the sausages.  I sprinkled in some of the soy sauce. Then I added in the eggs. From my prior foray in cooking fried rice, I knew that i liked a teaspoon of sugar and a teaspoon of cumin. It just makes the meal a little bit more delicious. 

After my failure with the Indian food, I was really pleased with how well this meal went. I can actually cook, good to know.  

Garlic Chicken with Stir-Fry Rice

So, I am in love with chinese food. Of course I'm from NYC, so chinese food is all over the place, but I wanted to see if I could pull it off, and I have to say I did.

The stir-fry recipe is actually MINE! I just changed it up every single time I made, it added in ingredients and taking out ingredients till I figured out the way I like it! My secret ingredient? SUGAR!

How mine looks:

Fried- Rice:

How it's supposed to look:

Ingredients

• 2 eggs, beaten
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 cup mushrooms, sliced
• 1/2 sweet onion
• 1/2 green pepper, diced
• 2 habanero peppers
  
• 2 Jalapeno peppers
  
• Asparagus, cut in 4s
  
• 2 tablespoons soy sauce
• 2 cups cooked rice
• 1 tablespoon of sugar (my secret ingredient)
  

Method

1. Preheat large skillet or wok. Add 1 teaspoon of soy sauce to the beaten eggs. Add one teaspoon sesame oil to the preheated wok, and scramble eggs until set. Remove from wok and set aside.
2. Add the tablespoon each of sesame oil and olive oil to wok. Add onions, green and red peppers, snow peas, and celery to wok. Stir fry for 1 minute. Add mushrooms and stir fry for 1 to 2 minutes longer.
3. Add cooked rice and carrots. Sprinkle in the 2 tablespoons soy sauce. Add more olive oil if necessary. Cook the rice for about 5 minutes, until heated through.
4. Add cooked eggs and green onions, and cook for 1 minute more before serving.
5. Sprinkle tablespoon of sugar and then stir.

Garlic chicken:

3 boneless skinless chicken breasts
¼ piece fresh ginger
2 cloves garlic
4 green onions
1 tsp cornstarch
2 tbsp peanut oil

Marinade:
¼ tsp salt
1 tbsp sherry
1 egg white
1 tbsp cornstarch
½ tbsp stir fry oil

Sauce:
1 ½ tsp chili paste
2 tsp sugar
2 tsp rice wine vinegar
1 tbsp water
2 tbsp sherry
2 tbsp soy sauce

1. Cut all the fat off of the chicken and cut it into thin strips about 2 inches long. Place them in a bowl to be marinated.


2. The marinade works best when applied in the following steps. First sprinkle on the salt, then add the sherry and stir thoroughly.


3. Next add the egg white and gently stir to coat each piece. Be careful not to “froth” the egg or it will make the chicken hard when it is cooked.


4. Sprinkle on the cornstarch, coating each piece. Then add the oil, stir, and let the strips marinate for 30 minutes at room temperature.


5. While the chicken marinates prepare the other ingredients. Cut the skin off of the ginger and then mince it into tiny pieces and set them aside.


6. Smash the garlic cloves with the side of a knife. Peel them and cut off their ends. Then mince them into tiny pieces and set them aside.


7. Rinse the green onions under cold water and dry them with paper towels. Cut off the bases and about an inch or so of the green tops and discard. Then slice the remaining stalks into small pieces on a diagonal and set them aside.


8. In a small cup, mix the cornstarch with just a little water to dissolve and set it aside.


9. In another large cup, thoroughly mix together all of the ingredients for the sauce and set it aside.


10. Once the chicken has marinated, cook it following the boiling method of the velveting process. To do this, bring a pot of water plus one tablespoon of the peanut oil to boil.


11. Once the water boils slowly add the meat to the pot and cook it for just one minute. Then remove it with a slotted spoon, making sure to drain it thoroughly and to not pick up any of the loose egg that may have floated up to the top of the pot. Place the meat in a bowl or on a plate and set it aside. You may place it on a paper towel to soak up the remaining water.


12. In a non stick pot or wok heat the remaining tablespoon of peanut oil on high. Add the garlic and ginger and stir fry for just 1 minute.


13. Add the chicken and stir fry for 1 more minute. Then add the sauce and the green onion and stir until slightly thick.


14. Serve over white or fried rice. Makes 3 servings.

Conclusion:
An excellent meal! One of the best I've made, I'm super impressed with myself. Have to say.

A different recipe for fried rice

Here's how it's supposed to look:


Here's how mine looks:



Ok, so as you know earlier on in the blog I made fried rice. I liked it, but I didn't love it. I found a new recipe, that I LOVE!

Fried Rice with Shiitake Mushrooms Recipe

Ingredients

• 2 eggs, beaten
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 cup shiitake mushrooms, sliced
• 1/2 sweet onion
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 2 stalks celery with leaves
• 1/2 cup shredded carrot
• 1/2 lb fresh snow peas
• 3 stalks green onion, sliced
• 2 tablespoons soy sauce
• 2 cups cooked rice

Method

1. Preheat large skillet or wok. Add 1 teaspoon of soy sauce to the beaten eggs. Add one teaspoon sesame oil to the preheated wok, and scramble eggs until set. Remove from wok and set aside.
2. Add the tablespoon each of sesame oil and olive oil to wok. Add onions, green and red peppers, snow peas, and celery to wok. Stir fry for 1 minute. Add mushrooms and stir fry for 1 to 2 minutes longer.
3. Add cooked rice and carrots. Sprinkle in the 2 tablespoons soy sauce. Add more olive oil if necessary. Cook the rice for about 5 minutes, until heated through.
4. Add cooked eggs and green onions, and cook for 1 minute more before serving.

Conclusion:

So, I loved this. Love it, like I'll make it any day of the week and enjoy it. I did make some changes, I didn't use carrots, red pepper or peas. I added chicken and broccoli instead. Soo good, love it. LOVE IT.

Naomi Fried rice

How it's supposed to look:

So, I moved back into my dorm. It's not so exciting, but I'm a senior and that's pretty cool. My good friend and I were supposed to go out to dinner and it didn't happen, so I cooked. I decided to make a different kind of rice and decided on fried rice. I searched the internet for something easy and not so bad eat and found the below recipe.

How Mine looks:

Rice Stir Fry recipe via allrecipes.com

Ingredients

• 1 1/2 cups uncooked long-grain rice
• 1 tablespoon vegetable oil
• 1 (16 ounce) package frozen broccoli florets, thawed
• 3 green onions, diced
• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
2. Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

Conclusion:

So I really enjoyed this! It didn't taste the way you would think, but it was really really good. It was even better the second day after being warned in the pot. I also added greenpeppers and put a bit more soy sauce in it than the recipe calls for, because I wanted it to have that browning look. I also sauteed some shrimp and put some cajun seasoning on it. Ever notice that food tastes better when it's left over for the next day?