- 2 scallions, chopped, whites and greens separated
- 1 1/4 cups long-grain brown rice
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons grated ginger
- 1/2 teaspoon toasted sesame oil
- 2 heads baby bok choy, chopped
- 1 cup fresh (or frozen, thawed) peas
- 2 teaspoons vegetable oil
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh cilantro
Combine scallion whites, rice, soy sauce, ginger, sesame oil, and 2 cups water in a medium heavy pot; bring to a boil. Reduce heat to low, cover, and simmer until the rice is almost tender and the water is evaporated, 35–40 minutes. Stir in bok choy and peas, cover, and let steam until the peas are cooked and the bok choy is wilted, about 5 minutes.
Meanwhile, heat vegetable oil in a large nonstick skillet over medium-high heat. Fry eggs until whites are cooked but yolks are still runny, about 5 minutes. Season with salt and pepper. Serve eggs over steamed rice and vegetables. Garnish with cilantro.
Nutritional Content1 serving contains: Calories (kcal) 370 Fat (g) 10 Saturated Fat (g) 2.5 Cholesterol (mg) 215 Carbohydrates (g) 56 Dietary Fiber (g) 8 Total Sugars (g) 6 Protein (g) 18 Sodium (mg) 570Reviews SectionThis recipe is surprisingly flavourful and satisfying. Definitely a rent-week must!AnonymousToronto, Canada03/25/19
Vegetable and chicken fried rice
Thanks to our friends at Pacific Heartbeat for this tasty and nutritious recipe. Be sure to use New Zealand frozen mixed vegetables.
2 tsp canola oil
4 eggs, beaten
2 tsp canola oil
½ onion, finely diced
500g New Zealand frozen mixed vegetables / fresh vegetables e.g. chopped carrots, peas, sweet corn kernels
3 cups cooked brown rice
250g chopped cooked chicken
1 Tbsp soy sauce
Heat a wok or large frying pan with first measure of oil. Add beaten egg and cook until lightly scrambled. Remove egg, roughly chop and set aside.
Add remaining oil to a wok or frying pan, add onion and vegetables and stir fry for about 5 minutes or until onion is cooked.
Add rice and chicken, stir and cook for about 5 minutes or until steaming hot and chicken is heated thoroughly.
Add soy sauce and stir well, then stir in chopped egg.
4 free-range eggs, lightly beaten
1 small red onion, finely sliced
1 tbsp finely diced ginger
100g fresh shiitake mushrooms, stems discarded and caps finely sliced
4 cups steamed jasmine rice
1⅓ cups finely shredded Chinese white cabbage leaves
2 tbsp finely chopped coriander roots and stems (reserve leaves for garnish)
1 tbsp light soy sauce or tamari* (check this is gluten-free, if required)
⅔ cup finely sliced spring onions
2 tbsp toasted sesame seeds
2 large green chillies, finely sliced
3 tbsp light soy sauce or tamari (extra)
Steamed Rice in Lotus Leaf Wrap
I’m glad that Ju, a reader of my blog, asked for this recipe, which I already had it high on my agenda. Ju advised me that she always ordered this (荷葉飯) as a dim sum in restaurants, and I want to tell her that I also like to serve this as a one dish meal at home, one but satisfying dish indeed.
But there was a delay since I had been looking for good quality shrimps in the size of my little finger for making this. After taking several tours to the wet markets, they were still out of sight. On the day when I intended to give up and tried to convince myself to substitute the frozen shrimps by dried shrimps, I had an unexpected nice discovery of some bigger prawns.
While I had to console my upset wallet, I was happy doing less work in removing the many fine digestive cords otherwise would have been required if using smaller shrimps. With this species, however, I needed only three of them.
It doesn’t matter whether you use big or small shrimps for making this, just make sure they are of good quality. Although the shrimps make up more or less the same amount as other fillings, restaurants like to highlight their presence by naming this dim sum as Steamed Rice with Shrimps in Lotus Leaf Wrap (鮮蝦荷葉飯).
- Marinade for shrimps
- pinch of salt
- pinch of ground white pepper
- 2 tsp oyster sauce
- 1/2 tsp soy sauce
- 1/4 tsp sesame oil
- 1/8 tsp salt, or to taste
- 1/8 tsp ground white pepper
- 2 tsp water
Mix the seasoned rice in the saucepan used for cooking the fillings is both easy and convenient, while helping to reduce the cleaning tasks.
In a wok or large pot, bring about 6 cups of water to a simmer, briefly scald lotus leaf until softened, turn over one or twice if required. Drain it in a colander, let cool and wipe dry.
Heat oil in a saucepan over medium heat, sauté sliced shallot until fragrant. Start adding in Chinese preserved sausage, dried black mushrooms, shrimps and dried scallop one by one until each is aromatic, stirring constantly.
Mix in seasonings and cook well, about one more minute.
Drizzle two tea spoons of soy sauce into the cooked rice little by little, mix well – I find it best done by using chopsticks or wet (and cleaned) fingers. Then, mix together the seasoned rice, spring onion and all the cooked ingredients.
Lay the lotus leaf on a flat plate, greener side up. I usually bend a small part of the center, which is always hard to flattened, toward one side, keeping it flattened and folded on the back.
Fill the center of leaf with mixed rice. Fold sides toward the center like wrapping a parcel, tuck the end of the last side and tuck into the fold.
Place the lotus wrap on a plate. Fill wok with water, bring it to a boil, place rack (or steamer) over boiling water, cover with lid and steam over high heat for ten minutes.
Handle the hot dish with care, cut an opening on top of the lotus leaf wrap before serving.
The Chinese preserved sausage, dried black mushrooms, and dried scallops are prepared the same way as I did for Turnip Cake, from which you may read more on the preparations.
Although leftover rice can be used to make this, ideally, it is better to cook the rice with chicken stock or with water reserved from soaking the dried scallops.
You may also want to add an fried egg (shredded) into the rice to make the dish look more vibrant, resembling those served in some Chinese restaurants. Some even fry the egg together with the rice.
If there are small holes or breakage over the lotus leaf, cut a sector from another blanched lotus leaf to cover. Or, simply use two leaves.
Where to buy? Have you ever seen lotus leaves?
In the previous recipe which I used lotus leaves for steaming chicken, I learned from my other readers that lotus leaves are not available in their places. If you happen to see them around, dried or fresh, I would appreciate it if you could share the information with us, thank you!
Fresh leaves can also be used for making this wrap just clean and wipe dry but skip blanching.
Tell you one of my lazy secrets, I sometimes actually serve rice topped with the other ingredients without steaming in the lotus leaf. But this is additive too!
Quick Vegetable Fried Rice Recipe – Chinese Recipes
Quick Vegetable Fried Rice Recipe – Chinese Recipes with step wise pictures.
Spicy and delicious fried rice made using alda carbon steel wok. It is so tasty and perfect to put in your kids lunch box.
Maha loves fried rice so much, i make it often, since it is a great way to include veggies in her diet. Since fried rice stays good on lunch box, i make it for her lunch often. You can add whatever veggies you have on hand, just chop it finely and add. This is a quick recipe to make. Try cooking the rice a day in advance so it is easy to stir fry.
Alda Carbon Steel Wok Review:
This pan looks very elegant and sleek. I am in love with this, i use this for making all types of chinese and stir fry recipes.
1)Perfect for Curries and stir fries.
2)Quick heat absorption and retention.
3)Even heat distribution.
5)Double side wood handles for easy handling.
6)Self seasoning stick resistant surface.
7)High heat resistance.
8)Rock hard durable material.
10)It is made of iron and hence is prone to rust which is not a defect.
You can buy this directly from Alda website or from amazon Alda
Check out this quick video:
Pranee's Thai Kitchen
Spicy Thai Coconut Chips Recipe
Fried Egg Thai Style Recipe
Home Sweet Home Cooking
I am happy to be home again. I have been away for two weeks, first to New York City to attend the International Association of Culinary Professionals 34th annual conference. The theme this year was The Fashion of Foods. After the conference, I took a train ride down to Washington DC. It was an incredible trip. I learned so much from the many workshops I attended related to foods, cocktails and writing, and had a chance to reconnect with many colleagues in the culinary world. And, most importantly, I had a chance to check out the local food scenes, including five Thai restaurants in the New York area. I plan to share my restaurant reviews and photos with you soon.
Beautiful spring is finally here
As much as I enjoyed eating out and tasting foods while on my trip, I am so ready for home cooking and something healthier. So I have set aside my fine dining experiences in favor of my down-to-earth, easy, and healthy, with a clean and refreshing flavor, steamed rice, fried organic egg, and stir-fried local vegetable. I am happy and content to just eat these for now.
My every week purchase – Swiss chard from the farmers market
I love fresh vegetables from the farmers market. I love to stir-fry them with garlic and fine sea salt.
My first Saturday back home I visited the University District Farmers Market and stocked up with the freshest vegetables and salad greens. I routinely purchase at least three kinds of vegetables at the market. They are so fresh that they keep well in the fridge and often farmers will give a discount for buying two bunches of vegetables that cost the same price.
I cook my eggs the way many Thai like their eggs cooked – a crispy egg white with the egg yolk just set, as in the photo below. We say it is like “Yang Matoom” – cooked just enough so that the yolk is “sticky” like the sap from the bael fruit tree. I hope you can enjoy this quick, easy and low-fat fried egg recipe! This is a typical fried egg that I have for lunch almost everyday. With a few drop of fish sauce from prik nam pla and warm steamed jasmine rice, I feel so at home now.
Thai Fried Egg
My Thai family never worries about the amount of oil used to prepare fried eggs – Kai Dao. We pour just enough oil into the pan to fry the egg, about 3 tablespoons. Some of the oil will be left in the pan after the egg is cooked. But for myself and my health conscious fans, a tradeoff for this recipe is to use a well-seasoned wok or cast iron pan to get a very crispy texture to the egg. I am happy to have just one side crispy instead of both.
This Kai Dao can be served with steamed jasmine rice, or any Thai fried rice dishes, with just a few drops of fish sauce or soy sauce on the egg, and served along with a stir-fried vegetable.
Fried Rice - Chinese comfort food
Good food doesn’t have to be complicated. This recipe is a case in point. Fried rice couldn’t be easier or quicker to make yet it tastes simply wonderful. And it makes you feel warm and loved in the way that only the best comfort food does.
I like serving fried rice with roasted soy sauce chicken and a plate of steamed Chinese greens but I’ve also cooked it solo for a quick after work supper. And it still hits the spot, especially as I serve it with Indian brinjal (eggplant chutney) on the side. This may sound odd but once you’ve tried it, you’ll never look back my German husband is now addicted to the combination.
This recipe is my version of my mother’s dish. I cooked this once when my friend Adrian came over for dinner. He took one bite and said, “this is your mum’s fried rice.” He would have last eaten her rice at least 15 years so it must have made quite an impression on him. That’s how powerful a legacy the food we cook is.
Our 38 Best Vegetarian Recipes for the Spring
After a long cold winter, it’s hard not to get excited about spring’s bounty of fresh produce. With asparagus, artichokes, ramps, morels, peas, and more readily available, there’s no better season to eat vegetarian food.
Woodsy morel mushrooms are delicious in spaghetti, sautéed with mint and peas, or served with tofu skin in a pungent black bean chile sauce. Our best ramp recipes deploy the mildly onion-y herbs in a seasonal escabeche and as a base for pizza. Then there’s fresh asparagus—simply toss the stalks in a skillet with butter, salt, and pepper to let their flavor shine. Asparagus slices cured in honey and lemon juice make a wonderful topping for a creamy macadamia gazpacho. Spring peas in pea recipes are wonderful for adding a pop of sweetness to virtually any dish. Along with asparagus, carrots, fennel, and spring onions, they create a vibrant barigoule.
It’s easy being green with easy spring recipes. Whether you’re sticking to easy spring salad recipes or testing your cooking chops with spring pastas and spring soup recipes, we’ve got you covered here.
Gujarati Spring Vegetables
Though it is typically made with root vegetables, come spring, Heena Patel likes to put a bright seasonal spin on the southern Gujarati vegetable dish undhiyu.Get the recipe for Gujarati Spring Vegetables »
Grilled Halloumi and Cherry Salad
The sweetness of cherries balances the saltiness of halloumi in this simple summer salad, perfect for a side or a main dish. Get the recipe for Grilled Halloumi and Cherry Salad »
Turkish Stuffed Eggplant (Imam Bayildi)
This recipe originated in the Ottoman palaces. Use small eggplants for a better eggplant-to-stuffing ratio, since the key is to bake as much vegetable and tomato flavor into the eggplant as possible. Feel free to play around with the filling: swap in vegetables like sweet corn or zucchini for a seasonal twist. Turkish Stuffed Eggplant (Imam Bayildi) »
Radish and Cilantro Salad with Goat Cheese
In this simple Japan-meets-California salad, radishes are tossed with cilantro and a fragrant rice vinegar and soy sauce vinaigrette before topped with goat cheese. Get the recipe for Radish and Cilantro Salad with Goat Cheese »
Barigoule of Spring Vegetables
Crisp spring vegetables pair with a flavorful, vanilla-scented broth in this Provençal classic. Get the recipe for Barigoule of Spring Vegetables »
Morels with Mint, Peas, and Shallot
Richard Kuo of New York City’s Pearl & Ash uses preserved lemon, a Moroccan staple, to brighten this simple spring dish. Get the recipe for Morels with Mint, Peas, and Shallot »
Persian Kuku Sabzi
A classic Persian herb-loaded egg dish with the fragrant lift of rose petals. Get the recipe for Persian Kuku Sabzi »
Soba Salad with Lemon-Miso Vinaigrette
This refreshing salad of soba noodles tossed with winter greens and mixed vegetables is brought together by a tart dressing of miso, ginger juice, and lemon. Get the recipe for Soba Salad with Lemon-Miso Vinaigrette »
Spinach, Chive, and Yogurt Soup with Grilled Scallions
Morels in Black Bean Sauce with Fried Enoki Mushrooms
Morels are paired with pieces of yuba, or tofu skin, to soak up a pungent black bean chile sauce to create this rich, flavorful almost-stew. Get the recipe for Morels in Black Bean Sauce with Fried Enoki Mushrooms »
Watercress Ricotta Torte
Packed with grassy, spicy watercress and plenty of cheese, this frittata-like tart works wonders at brunch. Get the recipe for Watercress Ricotta Torte »
Spaghettini with Carrots, Olives, and Red Endive
Carrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin’s Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for Spaghettini with Carrots, Olives, and Red Endive »
Puntarelle and Dandelion Green Salad with Honey and Olive Vinaigrette
Dandelion greens and sturdy, slightly bitter puntarelle (an Italian chicory) stand up to honey-mustard vinaigrette in this assertive spring salad. Get the recipe for Puntarelle and Dandelion Green Salad with Honey and Olive Vinaigrette »
Shaved Carrot Tart with Ricotta
Piles of colorful carrot ribbons—which skew more savory than sweet, thanks to a lemony coriander-flecked dressing—come out of the oven glistening and retaining some of their bite. The keys to the couldn’t-be-flakier crust beneath: keeping the ingredients as cold as possible, and not overhandling the dough. Leftovers of the tart can be refrigerated and recrisped in the oven the next day. Get the recipe for Shaved Carrot Tart with Ricotta »
Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach
Buckwheat flour gives this gnocchi weightiness and an earthy flavor that pairs perfectly with a spring mix of peas and spinach. Get the recipe for Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach »
Iceberg Wedge with Lemon-Parsley Dressing
Chilled Macadamia Gazpacho with Cured Asparagus
Sweet macadamia nuts, toasted to deepen their flavor, give a creamy base to this creative chilled gazpacho with asparagus. Get the recipe for Chilled Macadamia Gazpacho with Cured Asparagus »
Pizza with Ramps, Morels, and Eggs
This pizza, which pairs mellow, earthy morels, with oniony ramps, sharp Parmesan cheese, and just-set eggs. Get the recipe for Pizza with Ramps, Morels, and Eggs »
Grilled Calçots and Asparagus with Romesco Sauce
Chef José Andrés likes to cook these calçots, here served with asparagus, in the traditional manner: in a newspaper. The newspaper traps in steam from the cooling calçots, making them more tender and soaking up any excess oil. These tender Spanish green onions, always served with Romesco sauce, are a classic springtime treat. Get the recipe for Grilled Calçots and Asparagus with Romesco Sauce »
Jose Enrique’s Ramp Escabeche
Garlicky grilled ramps soak up the vinegary tang of the escabeche sauce, and because of the light pickling, can keep in a sealed jar in the fridge for up to two months. Get the recipe for Jose Enrique’s Ramp Escabeche »
Pea Shoot and Mint Pesto
This nontraditional pesto is one of the best ways to use up an overload of pea shoots. Packed with mint and spread atop toast or beneath a burger, it will make anything you pair it with taste fresher and greener. Get the recipe for Pea Shoot and Mint Pesto »
Olive-Oil Poached Green Almonds with Dill
Green almonds are a rare spring treat simmering them in olive oil, orange juice, and aromatics mitigates their slightly bitter exterior, making them an irresistible cocktail party snack. Get the recipe for Olive-Oil Poached Green Almonds with Dill »
Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can. Get the recipe for Skillet Asparagus »
Morel and Asparagus Spaghetti
In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor. Get the recipe for Morel and Asparagus Spaghetti »
Artichokes and Fava Beans (Aginares Me Koukia)
Tender artichoke hearts and fava beans pair beautifully in this simple Greek side dish. Get the recipe for Artichokes and Fava Beans (Aginares Me Koukia) »
Fresh Peas With Lettuce and Green Garlic
This side dish from Andrea Reusing’s Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld. Get the recipe for Fresh Peas With Lettuce and Green Garlic »
Leek Terrine with Goat Cheese
The striking geometry of this terrine—an elegantly simple pairing of leeks and goat cheese—makes for a visually arresting presentation. We like it served with dark pumpernickel bread and some briny cured salmon at brunch, or as part of a cheese plate with a casual dinner. Get the recipe for Leek Terrine with Goat Cheese »
Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing
A simple salad pairs end-of-season citrus with fresh butter lettuce topped with pistachios. Get the recipe for Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing »
Roasted Artichokes (Carciofi Arrostiti)
Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted. Get the recipe for Roasted Artichokes (Carciofi Arrostiti) »
Sweet Pea Gnocchi
These airy potato pillows get an infusion of color and flavor from sweet peas and fresh mint before being coated in a lemon and herb cream sauce. Get the recipe for Sweet Pea Gnocchi »
Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City. Get the recipe for Braised Artichokes »
This sweet and savory pizza showcases the flavor of six kinds of onion. Get the recipe for Six-Onion Pizza »
Fava Bean Soup (Sopa de Habas)
The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot. Get the recipe for Fava Bean Soup (Sopa de Habas) »
Pasta with Grilled Artichokes
Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Get the recipe for Pasta with Grilled Artichokes »
Brown Butter, Peas, and Mint Omelette
Rich, nutty brown butter perfectly offsets the fresh flavor of sweet peas and mint. Get the recipe for Brown Butter, Peas, and Mint Omelette »
Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou)
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entree. Get the recipe for Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou) »
Espàrrecs Amb Vinagreta (Catalan Asparagus Vinaigrette)
A deceptively simple vinaigrette of olive oil, white wine vinegar, chopped parsley, and crushed tomato transforms simple steamed asparagus into a sumptuous and well-turned-out dish—exactly what a great dressing should do. Get the recipe for Espàrrecs Amb Vinagreta (Catalan Asparagus Vinaigrette) »
Poireaux Vinaigrette (Marinated Leeks with Herbs)
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it’s easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them. Get the recipe for Poireaux Vinaigrette (Marinated Leeks with Herbs) »
Ingredients of Steamed Vegetables
- Summer squash
- Courgettes (zucchini)
- Sweet corn
- String beans
- Turnip greens
- Mustard greens
- Sweet potatoes
Steamed Rice and Spring Vegetables with Fried Eggs Recipe - Recipes
I had reviewed DoDo’s new fish luncheon product a couple of days ago (click here to read) so this is the other recipe that I came up with by using up the remaining fischeon I had. This fried rice was definitely much better than the pasta in my opinion as the fischeon here played second fiddle to the salmon and didn’t overwhelm the dish with its fishy and peppery flavour. I did like its fish-cakey texture in this.
Salmon & Fischeon Fried Rice Recipe
Ingredients (serves 2-3)
250g salmon fillet
150g fischeon, cut into small cubes
250g french beans, snapped into 1″ lengths
4 cups steamed white rice (chilled overnight)
2 eggs, lightly beaten
3 cloves garlic, minced
fish sauce to taste
1. Heat a small amount of olive oil in pan and pan-fry the salmon fillet till both sides turn opaque. Use the spatula to break up the fillet into small bits and continue frying till golden brown and crispy. Remove and set aside.
2. In the same pan, pan-fry the fischeon cubes till golden brown. Remove and set aside.
3. Add extra olive oil in the pan and saute garlic till fragrant. Stir fry the french beans for about 30 seconds.
4. Push the french beans to one side of the pan and add the eggs on the other side. Scramble the eggs with the spatula. Once done, mix the eggs with the french beans.
5. Add the rice and remove any lumps with the spatula. Season with fish sauce. Return the salmon and fischeon into the pan and stir fry till well combined.
Yet another easy fried rice recipe that doesn’t require too much seasoning. Light on the palate. Definitely healthy. Enjoy!