• Hibachi Fried Rice

    March 9, 2022 Author: Rachel
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    Ingredients:

    • 2 c. jasmine rice, rinsed well and drained
    • 2 c. water
    • 2 TBSP sesame oil, divided, plus additional as necessary
    • 1 lb. chicken, diced (optional)
    • 1 onion, chopped
    • 6 eggs, whisked
    • 1 TBSP butter
    • 4 TBSP soy sauce
    • 10 oz. bag frozen peas and carrots
    • 10 oz. bag frozen corn
    • 10 oz. bag broccoli
    • Salt and pepper, to taste

    Directions:

    1. Using a strainer, rinse the rice thoroughly for 90 seconds; then add the rinsed and drained rice to the Instant Pot and add 2 c. of water and give it a stir. Secure the lid, and cook on manual for 3 minutes. After 3 minutes, allow natural release for 10 minutes, followed by quick release and fluffing the rice with fork (or leave lid on until ready to assemble fried rice).
    2. Cook the frozen vegetables in the microwave, but undercook them by about 1 minute as they will continue to cook in the fried rice.
    3. If adding chicken: In a large skillet heat sesame oil, and saute chicken until done and put cooked chicken in a bowl.
    4. In a large skillet, heat 1 TBSP sesame oil and then add the onion and saute for a couple of minutes. Remove onions from skillet and put in a bowl.
    5. In the skillet, heat remaining 1 TBSP sesame oil and scramble the eggs and season with salt and pepper.
    6. Fluff the rice in the instant pot and add the butter and stir until butter is melted; then add the soy sauce and stir to combine; then add the chicken, if using, and stir to combine; then add the cooked vegetables and stir to combine, and then add the eggs and stir to combine.
    7. Taste and adjust seasoning: add sesame oil, soy sauce, salt, pepper, and/or butter.

    Hibachi Fried Rice:

  • Fried Rice

    August 10, 2013 Author: Rachel
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    This fried rice is so good.  The original recipe is from Life as a Lofthouse.  I added pineapple, because well, we love pineapple.

    Ingredients:

    • 3 TBSP sesame oil or olive oil
    • 1 1/2 c. frozen peas and carrots (thawed)
    • 1 small onion, chopped
    • 2 tsp. minced garlic
    • 6 oz. pineapple chunks
    • 2 eggs, slightly beaten
    • 3 c. cooked white rice (day old or leftover rice works best!)
    • 1/4 c. + 2TBSP soy sauce

    Directions:

    1. On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Then add the pineapple, and stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
    2. Serves 6

    Fried Rice:

  • Fried Rice

    February 4, 2010 Author: Rachel
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    Here’s a great recipe for leftover chicken or turkey or use a rotisserie chicken. The leftovers are great too!

    The recipe is adapted from the November 2009 issue of Southern Living.

    Ingredients:

    • 2 TBSP vegetable oil, divided
    • 2 large eggs, lightly beaten
    • 1/2 c. diced onion
    • 1/2 c. diced red bell pepper
    • 1 c. cooked chicken, cut up
    • 1 1/2 c. frozen mixed vegetables, partially cooked
    • 3 c. cooked rice
    • 1/4 c. soy sauce
    • 1 tsp. Asian chili-garlic sauce

    Directions:

    1. Heat 1 TBSP oil in large skillet over medium high heat; add eggs, and gently stir 1 minute or until softly scrambled. Remove eggs from skillet and chop.
    2. Heat remaining 2 TBSP oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add cooked chicken and mixed vegetables; stir fry 2 minutes.  Add rice, soy sauce, and chili-garlic sauce; stir fry 5 minutes or until thoroughly heated. Stir in eggs.

    Fried Rice:

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  • Baked Honey Chicken

    March 30, 2014 Author: Rachel
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    OMG this baked honey chicken is sooooo good!!!!!!!  Like serve to company good.  Like tastes better than takeout good.  Everyone loves it!

    Serve with hot rice or with Fried Rice.

    Recipe from The Recipe Critic.

    Ingredients:

    • 4 chicken breasts, cut up
    • 1 c. cornstarch
    • 3 eggs
    • salt and pepper
    • ¼ c. oil
    • Sauce:
    • ¾ c. honey
    • ¾ c. soy sauce
    • ½ c. ketchup
    • ½ c. brown sugar
    • ½ c. rice wine vinegar
    • 1 tsp. sesame oil
    • 1 tsp. minced garlic
    • 1 TBSP cornstarch

    Directions:

    1. Preheat oven to 325*. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
    2. In 2 separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
    3. Heat oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
    4. In a medium sized mixing bowl, combine honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and cornstarch. Pour over chicken and bake for 45 minutes or until chicken is cooked through.
    5. I stirred the chicken every 15 minutes so that it coated them in the sauce.

    Baked Honey Chicken:

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  • Sesame Garlic Ramen Noodles

    March 16, 2024 Author: Rachel
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    This dish is perfect for a quick weekday dinner.

    Recipe adapted from The Modern Proper.

    Ingredients:

    • 3 (3 oz.) packages instant ramen noodles, flavor packets discarded or 14 oz. fresh noodles
    • 1/4 c. soy sauce
    • 1/4 c. oyster sauce or hoisin sauce
    • 1 TBSP rice vinegar
    • 1 TBSP brown sugar, optional
    • 1 tsp chili sauce like sambal or sriracha
    • 1/4 c. water
    • 4 cloves garlic, minced about 2 tsp
    • 1 TBSP ginger paste
    • 2 TBSP toasted sesame oil
    • 1 small onion, large chop
    • 1 sweet red pepper, large chop
    • 6 oz. baby spinach
    • 1 TBSP chili crisp
    • 4-6 green onions, thinly sliced
    • 1 tsp sesame seeds
    • Top with fried egg, crispy tofu, or cooked chicken

    Directions:

    1. In a large pot of boiling water, cook noodles according to package; drain well.
    2. In a small bowl, whisk together soy sauce through ginger paste.
    3. In a large skillet, heat sesame over medium heat.
    4. Add the onion and peppers and sauté for 2-3 minutes; then add the spinach and sauté until spinach is wilted.
    5. Pour in the bowl of sauce and simmer for 3-4 minutes. Stir in the chili crisp, and then add the noodles until heated through and evenly coated in sauce, about 3 minutes.
    6. Garnish with green onions and sesame seeds.
    7. Top with fried egg, crispy tofu, or cooked chicken, and extra chili crisp, if desired.

    Sesame Garlic Noodles:

  • Spicy Chicken Yum Yum Bowls

    May 5, 2023 Author: Rachel
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    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 1 1/2 lbs. chicken breasts, thinly sliced
    • 1 TBSP cornstarch
    • 1 TBSP, plus 1/3 c. soy sauce
    • 2 TBSP olive oil
    • Black pepper
    • 3 TBSP orange juice, divided
    • 1/4 c. honey
    • 2-3 TBSP chili paste
    • 1 TBSP chopped fresh ginger
    • 2 cloves garlic, chopped
    • Cooked rice
    • Serve with cucumber, avocado, jalapeno slices, green onions and/or fried wontons and yum yum sauce

    Yum Yum Sauce: 1 c. mayo, 1 TBSP sugar (or to taste), 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.

    Directions:

    1. Preheat the oven to 425° F.
    2. On a large sheet pan, toss the chicken with 1 TBSP soy sauce and 1 TBSP orange juice. Season with pepper. Sprinkle the cornstarch over the chicken, lightly toss. drizzle with olive oil. Bake 15 minutes.
    3. To make the sauce. In a bowl, whisk 1/3 c. soy sauce, 2 TBSP orange juice, honey, chili paste, garlic, and ginger.
    4. When the chicken is ready, pour 2/3 of the sauce over the chicken. Toss and bake another 5 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges. If desired, spoon over the remaining sauce.
    5. Meanwhile, make the yum yum sauce. Combine all ingredients in a bowl.
    6. To assemble, add the rice to bowls, top with cucumber, avocado, chicken, kimchi, green onions, and a big handful of fried wontons. Spoon over the yum yum sauce.

    Spicy Chicken Yum Yum Bowls:

  • Thai Basil Chicken

    July 7, 2022 Author: Rachel
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    This is restaurant quality deliciousness!

    Recipe adapted from Brian Lagerstrom.

    Ingredients:

    • 1 lb. of ground chicken or turkey
    • 3 shallots, rough chopped
    • 5 cloves garlic, minced 
    • 3 TBSP ginger, grated or minced
    • 2 c. green beans, cut into 1/2inch pieces
    • 6 oz. bag of baby spinach
    • 1 c. fresh basil, chiffonade(d)
    • 1 egg per person
    • High smoke point oil (peanut, canola, grapeseed, etc.)
    • Salt 
    • Pinch red chili flakes

    Sauce:

    • 1 1/2 TBSP soy sauce
    • 1 1/2 TBSP fish sauce
    • 3 TBSP oyster sauce (or hoisin if you can’t find it)
    • 3 TBSP water
    • 2 TBSP brown sugar

    Directions:

    1. Prep/cut veg and mix sauce. 
    2. To make the sauce, stir the following together until dissolved: soy sauce, fish sauce, oyster sauce, water, and brown sugar.
    3. Preheat a large saute pan over high and add a glug/long squeeze of oil. Add cut green beans and a pinch of salt and stir to combine. Cook for 3-4 mins, stirring until they’re charred on the outside and slightly softened. Remove green beans from the pan and set aside. 
    4. Add another glug/squeeze of oil and add the chicken to the pan with a pinch of salt, breaking up the chicken while you cook for about 3 minutes until beginning to brown. Add chopped shallots and continue to cook for another 2 minutes. Add garlic, ginger, and pinch of chili flake. Continue to cook for about 30 seconds. Add back in cooked green beans and raw spinach. When spinach is wilted in, stir in sauce. Cook for 20-30 seconds or until sauce has reduced a bit. Remove from heat and stir in basil. 
    5. Heat another pan over medium heat and fry eggs. Season with salt.
    6. Serve over rice and top with fried eggs.

    Thai Basil Chicken:

  • Crunchy Tofu Roll Bowls

    June 17, 2022 Author: Rachel
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    These bowl is absolutely delicious and perfect for summer dinners. It’s also comes together very quickly.

    Adapted from Pinch of Yum

    Ingredients:

    • 1 block of extra firm tofu, for Crispy Baked Tofu
    • 1/2 c. teriyaki sauce, such as Soy Vay
    • 1 c. uncooked white or brown rice
    • 2 c. frozen shelled edamame
    • 1 cucumber, chopped
    • 1 avocado, chopped
    • 1 jalapeno, chopped or sliced
    • 1/2 c. crunchy fried onions
    • Mixed lettuce
    • Spicy mayo (see below) or Yum Yum Sauce (see below)
    • Sriracha

    Spicy Mayo: 1/4 – 1/2 c. mayo plus 2-3 TBSP of sriracha, mix and adjust to your taste.

    Yum Yum Sauce: 1 c. mayo, 1 TBSP sugar (or to taste), 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.

    Directions:

    1. Tofu: prepare Crispy Baked Tofu and then toss with teriyaki sauce (if you want a thicker sauce, simmer the sauce for a few minutes before tossing with the tofu).
    2. Rice: prepare rice according to package.
    3. Edamame: prepare edamame according to package.
    4. Assemble: in a bowl/plate, add mixed lettuce and rice; top with tofu, edamame, cucumber, jalapeno, avocado, crunchy onions, and add spicy mayo or yum yum sauce and top with additional sriracha, if desired.

    Crunchy Tofu Roll Bowls:


  • Gogi Bowls

    July 21, 2020 Author: Rachel
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    Vegetarian Korean salad that will make your taste buds explode!

    Note: if you can’t find the gochujang paste at your local Asian market, you can substitute Sriracha in lieu of the Spicy Gochujang Sauce.

    Salad Ingredients:

    Cucumber and Carrot Salad:

    • 1/4 c. rice vinegar
    • 3 TBSP honey
    • 1/4 tsp. crushed red pepper
    • 1 tsp. sesame seeds
    • 1 c. thinly sliced cucumbers
    • 1 c. shredded carrots

    Spicy Gochujang Sauce:

    • 3 TBSP soy sauce
    • 1 TBSP sesame oil
    • 1 tsp. rice vinegar
    • 4 TBSP gochujang paste
    • 2 TBSP brown sugar
    • 1 clove garlic, minced
    • 1 green onion, chopped (optional)
    • 2 tsp. sesame seeds (optional)

    Directions:

    1. Cook brown rice according to package.
    2. Prepare the Crispy Baked Tofu and then toss with Korean Marinade and Sauce.
    3. Cucumber and Carrot Salad: Combine all cucumber and carrot salad ingredients in a bowl and toss to combine. Chill until ready to use.
    4. Spicy Gochujang Sauce: Combine all Spicy Gochujang Sauce ingredients in a bowl.
    5. Fry eggs.
    6. In individual salad bowls: add mixed greens; then add a scoop of brown rice on the side of the greens; then add a scoop of the Cucumber and Carrot Salad onto the greens; then add the Crispy Baked Tofu; then drizzle salad and rice with some of the Cucumber and Carrot Salad sauce and some of the Korean Marinade Sauce; then top the dish with fried egg(s); and then drizzle the Spicy Gochujang Sauce on top.

    Gogi Bowls:

  • Chicken Sesame Noodles

    February 29, 2008 Author: Rachel
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    I really love Asian food. When we go out for Asian food, we always go to a Thai restaurant…Thai is my absolute favorite! The only Chinese restaurant I like is one little joint in Baton Rouge, LA, which has national acclaim. All other Chinese restaurants scare me–either the smell of the restaurant turns me off, or the food is just not good. But because I love Asian cuisine, to get my fix, I make it at home. This is one of our old standbys and I love it! The blended sauce works great as a dipping sauce for fresh (not fried) Thai spring rolls too–I should make these some day soon, because they are delicious.

    My kiddos complained and complained about what we were having for dinner, and then my oldest really enjoyed the chicken, but our youngest didn’t touch her dinner – she must not have been hungry, but she was most certainly hungry for breakfast the next morning after not having eaten any dinner 😉
    Ingredients:

    • 1 box of whole grain linguine
    • 1 lb. chicken breast, bite size pieces
    • 2 tsp. sesame oil
    • 2 inch piece of ginger, chunked
    • 3 garlic cloves
    • 1 tsp. crushed red pepper or Sriracha hot sauce (omit for more kid friendly)
    • 1 lime, juiced
    • 2 TBSP brown sugar
    • 3/4 c. peanut butter
    • 3 TBSP rice wine vinegar
    • 3 TBSP soy sauce
    • 6 TBSP hot water
    • 1 red pepper thinly sliced
    • 1 c. carrot matchsticks
    • 1 c. cilantro, chopped
    • 1/2 c. green onions, chopped
    • sesame seeds for garnish
    • peanuts for garnish

    Directions:

    1. Cook linguine according to package in salted boiling water. When cooked, drain and run cold water over the noodles until all noodles are cold.
    2. Meanwhile, heat the sesame oil over medium high heat in a nonstick skillet, and saute the chicken until done.
    3. In a blender add ginger, garlic, pepper flakes, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water; blend until everything is combined and a thick sauce forms.
    4. Place cold linguine in a large bowl, add the red pepper slices, carrots, cilantro, green onions, and chicken. Pour sauce over and combine. Garnish with sesame seeds and peanuts.
    5. Serve room temperature or chilled.

    Chicken Sesame Noodles:

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