Tag: sesame oil

Spicy Garlic Sesame Noodles – Simply Scratch
[ad_1]
These Spicy Garlic Sesame Noodles so simple yet delicious! Cooked lo mein noodles are tossed with a quick and easy spicy garlic sesame sauce and topped with green onions, chili crisp (if desired) and toasted sesame seeds. Yields 4 servings.

Looking for a quick, easy and spicy noodle dish? Look no further.

Cooked lo mein noodles are tossed in a super simple sauce consisting of low-sodium soy sauce, toasted sesame oil, tahini and sambal oelek. Served topped with chili garlic crisp (for extra heat and texture), sliced green onions and toasted sesame seeds.

I love a good noodle recipe.

To Make These Spicy Garlic Sesame Noodles You will Need:
- lo mein noodles – Or substitute with dried ramen or thin spaghetti noodles.
- vegetable bouillon – Gives the sauce some depth of flavor.
- light brown sugar – Lends sweetness and balances the saltiness.
- hot water – Helps to dissolve the sugar and bouillon.
- low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
- toasted sesame oil – Gives this dressing a toasty warm flavor.
- tahini – Lends creaminess and subtle nutty flavor.
- sambal oelek – A spicy chili garlic paste that adds delicious heat. Can be found in most major grocery stores.
- rice vinegar – Adds delicious tang.
- oil – I use one that’s specifically for high temperature cooking.
- garlic paste – I use store bought pre-grated garlic paste which helps make this recipe come together faster.
- ginger paste – I use store bought pre-grated ginger paste which helps make this recipe come together faster.
for serving (optional):
- chili garlic crunch
- green onions
- toasted sesame seeds
What Type of Noodles are Best For This Recipe?

When making this noodles dish, I prefer to use lo mein noodles. However ramen, thin spaghetti or thin rice noodles would also work. Just be sure to read the cooking instructions and adjust the timing for this recipe.

Bring a large pot of water to a boil.

Prepare The Sauce:

In a 2-cup liquid measuring cup, measure and add 1 tablespoon light brown sugar and 1 teaspoon vegetable bouillon and then pour in 2 tablespoons very hot water.

Then whisk well to dissolve.

To that, measure and add 1/3 low-sodium soy sauce, 2 tablespoons each toasted sesame oil and tahini, 1 tablespoon sambal oelek and 1½ tablespoons rice vinegar.

Whisk well to combine and set off to the side.

In a large skillet or wok, measure and add 2 teaspoon olive oil, 1 tablespoon garlic paste and 1 teaspoon ginger paste and heat over medium.

Once sizzling, stir and cook for 1 minute.

Add the dried noodles to the boiling water and cook according to the package directions. Most lo mein noodles take about 3 to 4 minutes.

Give the sauce a quick stir before pouring it into the pan with the ginger and garlic. Stir and simmer for 4 minutes, then remove off of the heat.

Once the noodles are cooked, drain and add to the sauce.

Toss well to coat the noodles.

Transfer the saucy noodles to a serving dish, or individual bowls, and drizzle with chili garlic crunch, a sprinkle of green onions and toasted sesame seeds.

A meatless main! Or you can bulk it up by adding a protein of your choice like, cooked shrimp, chicken or tofu.

Enjoy! And if you give this Spicy Garlic Sesame Noodle recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Spicy Coconut Sesame Noodles

These Spicy Garlic Sesame Noodles so simple yet delicious! Cooked lo mein noodles are tossed with a quick and easy spicy garlic sesame sauce and topped with green onions, chili crisp (if desired) and toasted sesame seeds.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

1 tablespoon light brown sugar

1 teaspoon vegetable bouillon paste

2 tablespoons hot water

1/3 cup low-sodium soy sauce, or low-sodium tamari

2 tablespoons toasted sesame oil

2 tablespoons tahini

1½ tablespoons rice wine vinegar

1 tablespoon sambal oelek

2 teaspoons olive oil

1 tablespoon garlic paste, smashed and minced

1 teaspoon ginger paste

10 ounces lo mein egg noodles

FOR SERVING (OPTIONAL):

chili garlic crunch, to taste

3 green onions, light and dark green parts sliced

toasted sesame seeds

Bring a large pot of water to a boil.

Meanwhile make the sauce. In a 2-cup liquid measuring cup, measure and add brown sugar and vegetable bouillon. Pour in the very hot water and whisk well to dissolve. To that, measure and add ow-sodium soy sauce, toasted sesame oil and tahini, sambal oelek and rice vinegar. Whisk well to combine and set off to the side.

In a large skillet or wok, measure and add olive oil, garlic paste and ginger paste and heat over medium. Once sizzling, stir and cook for 1 minute.

Add the pasta to the boiling water and cook according to package directions. Most lo mein noodles take about 3 to 4 minutes.Meanwhile, quickly give the sauce a quick stir before pouring it into the pan with the ginger and garlic. Stir and simmer for 4 minutes, then remove off of the heat.

Once the noodles are cooked, drain and add to the pan with the sauce. Toss well to coat the noodles.

Transfer the saucy noodles to a serving dish or individual bowls, drizzle with chili garlic crunch, a sprinkle of green onions and toasted sesame seeds.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 400kcal, Carbohydrates: 59g, Protein: 10g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Sodium: 986mg, Potassium: 143mg, Fiber: 2g, Sugar: 3g, Vitamin A: 13IU, Vitamin C: 2mg, Calcium: 28mg, Iron: 1mg

Author: Laurie McNamara

Course: Side Dishes

Cuisine: Asian
This recipe was originally posted on August 30th, 2010 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
February 15, 2026
3-MCPD in Refined Cooking Oils | NutritionFacts.org

[ad_1]

There is another reason to avoid palm oil and question the authenticity of extra-virgin olive oil.

The most commonly used vegetable oil in the world today is palm oil. Pick up any package of processed food in a box, bag, bottle, or jar, and the odds are it will have palm oil. Palm oil not only contains the primary cholesterol-raising saturated fat found mostly in meat and dairy, but concerns have been raised about its safety, given the finding that it may contain a potentially toxic chemical contaminant known as 3-monochloropropane-1,2-diol, otherwise known as 3-MCPD, which is formed during the heat treatment involved in the refining of vegetable oils. So, these contaminants end up being “widespread in reﬁned vegetable oils and fats and have been detected in vegetable fat-containing products, including infant formulas.”

Although 3-MCPD has been found in all refined vegetable oils, some are worse than others. The lowest levels of the toxic contaminants were found in canola oil, and the highest levels were in palm oil. Based on the available data, this may result in “a signiﬁcant amount of human exposure,” especially when used to deep-fry salty foods, like french fries. In fact, just five fries could blow through the tolerable daily intake set by the European Food Safety Authority. If you only eat such foods once in a while, it shouldn’t be a problem, but if you’re eating fries every day or so, this could definitely be a health concern.

Because the daily upper limit is based on body weight, particularly high exposure values were calculated for infants who were on formula rather than breast milk, since formula is made from refined oils, which—according to the European Food Safety Authority—may present a health risk. Estimated U.S. infant exposures may be three to four times worse.

If infants don’t get breast milk, “there is basically no alternative to industrially produced infant formula.” As such, the vegetable oil industry needs to find a way to reduce the levels of these contaminants. This is yet another reason that breastfeeding is best whenever possible.

What can adults do to avoid exposure? Since these chemicals are created in the refining process of oils, what about sticking to unrefined oils? Refined oils have up to 32 times the 3-MCPD compared to their unrefined counterparts, but there is an exception: toasted sesame oil. Sesame oil is unrefined; manufacturers just squeeze the sesame seeds. But, because they are squeezing toasted sesame seeds, the 3-MCPD may have come pre-formed.

Virgin oils are, by definition, unrefined. They haven’t been deodorized, the process by which most of the 3-MCPD is formed. In fact, that’s how you can discriminate between the various processing grades of olive oil. If your so-called extra virgin olive oil contains MCPD, then it must have been diluted with some refined olive oil. The ease of adulterating extra virgin olive oil, the difficulty of detection, the economic drivers, and the lack of control measures all contribute to extra virgin olive oil’s susceptibility to fraud. How widespread a problem is it?

Researchers tested 88 bottles labeled as extra virgin olive oil and found that only 33 were found to be authentic. Does it help to stick to the top-selling imported brands of extra virgin olive oil? In that case, 73% of those samples failed. Only about one in four appeared to be genuine, and not a single brand had even half its samples pass the test, as you can see here and at 3:32 in my video 3-MCPD in Refined Cooking Oils.

Doctor’s Note

If you missed the previous post where I introduced 3-MCPD, see The Side Effects of 3-MCPD in Bragg’s Liquid Aminos.

There is no substitute for human breast milk. We understand this may not be possible for adoptive families or those who use surrogates, though. In those cases, look for a nearby milk bank.

[ad_2]

Michael Greger M.D. FACLM

Source link

November 13, 2025
Ramen Noodle Salad
[ad_1]
This no-cook Ramen noodle salad recipe is a must-have for potlucks or quick lunches.

Ramen noodles are crumbled and mxixed with shredded cabbage and bean sprouts in a tangy-sweet and savory dressing.
It is super easy to prepare, with no cooking required. Use packaged slaw mix to save time.

Make ahead: Refrigerate to let flavors develop and noodles soften.

Asian salad with ramen noodles is a perfect take-along dish.

Easily customizable, it tastes great with any kind of chopped veggie.
Ingredients for Ramen Salad

Ramen noodles: You can use any flavor of instant ramen; I most often use chicken flavor. Save the seasoning packet; it adds great flavor to the dressing!

Cabbage: Use shredded cabbage or coleslaw mix. While you can cut it thinly with a sharp knife, shredding it with either a food processor or mand o lin can make this task really easy. Broccoli slaw is another great option. I love adding bean sprouts for a crisp freshness.

Almonds: I love to use slivered almonds. For the best flavor, add them to a dry skillet and cook over medium heat, stirring frequently, until they’re toasted and fragrant. Add or substitute sunflower seeds or sesame seeds for an extra crunch!

Dressing: The dressing is a basic vinaigrette, and adding the seasoning packet from the noodles adds lots of flavor.

Variations
- Add grilled chicken or shrimp to make it a full meal.
- Finely chop other veggies like broccoli, cauliflower, or bell peppers.
How to Make Ramen Noodle Salad
1. In a large bowl, add the cabbage (recipe below).
2. Break up the noodles and add them to the cabbage mixture.
3. Combine the dressing ingredients with the seasoning packet and shake in a jar to combine.
4. Pour dressing over the noodle and cabbage mixture, toss, and refrigerate.
This recipe does not require cooking the ramen noodles. Mix them well ahead of time, and they’ll soak up some of the sauce and soften.

Storing Ramen Noodle Salad
- Make your ramen noodle salad at least two hours ahead so the noodles can soften in the refrigerator. If you prefer extra crunchy noodles, then assemble just before serving.
- Leftovers can be stored in the fridge for up to 2 days. Stir them before reserving to refresh the flavors again.
Portable Potluck Salad Recipes

Did you make this Ramen Noodle Salad? Leave us a rating and a comment below.
5 from 29 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Ramen Noodle Salad

Ramen Noodle Salad is a potluck favorite! Crisp cabbage, bean sprouts, shredded carrots, and ramen noodles with an Asian vinaigrette dressing.

Prep Time 20 minutes

Cook Time 5 minutes

Chill Time 2 hours

Total Time 2 hours 25 minutes

Cook ModePrevent your screen from going dark

In a large bowl, combine coleslaw, red pepper (if using) & green onions.

Break up the ramen noodles and add them (uncooked) to the cabbage mixture.

Add all dressing ingredients, including the seasoning packets from the ramen, into a jar with a lid. Shake well to combine.

Pour the dressing over the salad and toss to combine. Refrigerate for at least 1 hour.

Top with almonds and sesame seeds before serving.

Coleslaw mix can be replaced with 6 cups shredded green cabbage, 1 cup shredded purple cabbage, and ½ cup grated carrots.
I use chicken flavored ramen noodles, but you can use any flavor.
Store leftovers in an airtight container in the fridge for up to 2 days. Stir before serving again.

Calories: 134 | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Sodium: 40mg | Potassium: 287mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5975IU | Vitamin C: 44.1mg | Calcium: 47mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine American, Asian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
August 15, 2024
Beef and Broccoli Recipe
[ad_1]
This homemade beef and broccoli recipe tastes just like Chinese takeout!

Thin slices of marinated beef and broccoli florets are simmered in a sweet and spicy hoisin sauce.
It has all the flavor of your favorite takeout recipe at a fraction of the cost.

The sauce is easy and flavorful without too much sugar.

It’s made in just one skillet for quick cleanup.

Bulk it up with extra veggies and serve it over fried rice or ramen noodles.
Beef & Broccoli Essentials
- Beef: I love flank steak for beef stir fries and dishes like mongolian beef. Skirt steak or hanger steak are other great options.
- Marinade: Hoisin sauce, cornstarch, and Sriracha add flavor and tenderize the beef. If you haven’t tried hoisin sauce, it’s really delicious in stir fries or drizzled over rice.
- Broccoli: I prefer fresh broccoli florets in this recipe. Cut them into small, bite-sized pieces. You can use frozen broccoli however it has a softer texture
- Sauce: The sauce is made with oyster sauce, brown sugar, sesame oil, soy sauce and rice wine. Ensure you’re using rice WINE, not rice vinegar.
Variations
- Add in water chestnuts, baby corn, mushrooms, or sliced bell peppers.
- Top with toasted sesame seeds or sliced almonds.
To properly slice flank steak, look at the beef and you’ll see lines running along the length of the beef. That’s called the grain, and it looks similar to the grain on a piece of wood. If you cut alongside those lines (or WITH the grain), the steak becomes very tough and chewy. So instead, you’re going to cut across the lines (AGAINST the grain), which breaks down the connective fibers and gives you tender pieces of meat.

How to Make Beef and Broccoli
1. Prepare marinade and add to sliced beef, then make the sauce (recipe below).
2. Stir-fry the beef and transfer to a plate. Cook broccoli florets in the same skillet.
3. Add the sauce over the beef and broccoli.Simmer and stir until sauce is thickened.
Garnish with green onions and sesame seeds and serve over rice.
Freeze flank steak for about 30 minutes beforehand for easier slicing.

Thinly slice the beef across the grain into strips for tender beef.

Marinate for at least 15 minutes to tenderize and flavor the beef.
Storing Leftovers

Keep leftover beef and broccoli in a covered container in the refrigerator for up to 4 days. Freeze in a zippered bag for up to 4 months. Reheat on the stovetop or in the microwave with a little water to loosen the sauce.

Stir Fry Favorites

Did your family love this Beef and Broccoli recipe? Leave a comment and a rating below.
4.97 from 32 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Beef and Broccoli Recipe

This recipe takes tender beef and crisp broccoli and cooks it in a homemade sweet and spicy sauce.

Prep Time 15 minutes

Cook Time 12 minutes

Marinate Time 15 minutes

Total Time 42 minutes

Cook ModePrevent your screen from going dark

In a small bowl, combine sliced flank steak with all marinade ingredients. Let rest at room temperature for at least 15 minutes or refrigerate for up to 4 hours.

In a separate bowl, whisk together all ingredients and set aside. Gather all stir-fry ingredients and set aside.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, in batches if needed, and cook for about 2 minutes, stirring halfway through. Transfer cooked beef to a plate.

Add 1 tablespoon vegetable oil to same skillet and add the broccoli florets. Cook the broccoli for 1 minute, then add water and cover the skillet to steam the broccoli for approximately 2-3 minutes, or until tender-crisp. Transfer the broccoli to the plate with the beef.

If needed, add a small drizzle of vegetable oil to the same skillet, then add garlic and ginger. Cook for 30 seconds, being careful not to burn the garlic. Add cooked beef and broccoli to the skillet and stir to combine.

Whisk sauce ingredients again to make sure they’re combined, then add them to the skillet. Cook everything for 1-2 minutes, stirring until sauce is thickened and the beef and broccoli are coated.

Remove from heat and sprinkle with green onions and sesame seeds if desired and serve. Can be served as is, or over white rice.

Ensure the steak is cut across the grain so it is tender. For easier slicing, place the beef in the freezer for 15 to 30 minutes before cutting.
Cut the broccoli florets into smaller bite sized pieces for best results.

Calories: 356 | Carbohydrates: 27g | Protein: 25g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 1562mg | Potassium: 484mg | Sugar: 18g | Vitamin A: 35IU | Vitamin C: 2.5mg | Calcium: 54mg | Iron: 2.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Lunch, Main Course

Cuisine American, Asian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Amanda Batcher

Source link
July 20, 2024
Homemade Wonton Soup
[ad_1]
Homemade Wonton Soup is the best way to satisfy any craving for Chinese food without having to leave the house.

Tender homemade wontons are filled with seasoned pork and simmered in a ginger, soy, sesame broth.

Big batches of wontons can be made ahead of time and frozen for a quick meal in minutes.

What is Wonton Soup?

A steaming bowl of wonton soup is the starter for a stir fry or or sweet and sour chicken and rice.

Wonton soup is a staple of Chinese cuisine with tender wontons in a seasoned chicken broth. Wontons are like an Asian equivalent of ravioli or tortellini with a tender dough folded around a spiced meat mixture.

The wontons in my recipe are filled with ground pork, as it has lots of flavor and a hearty texture. Replace it with finely chopped shrimp, ground chicken or turkey, or even ground beef.

Wonton Wrappers

You can find wonton wrappers at most grocery stores, often in the produce area or near the fresh chow mein noodles. If you don’t see them, ask the grocer, as most stores do carry them. Although I always buy them, you can also make homemade wonton wrappers.

Wonton wrappers are flat squares of fresh egg noodle dough and can be easily pinched, folded, or cut into various shapes for different uses. In this wonton soup recipe, they’re filled and boiled, but they’re great served crisp as little cups for jalapeño popper wonton cups or filled and fried as crab rangoon.

How to Make Wontons

There are many, many ways to fold a wonton. I love the look and ease of folding them into this shape! Folding wontons is easy but does take a lot of time. I make big batches and freeze them (cook from frozen).
1. Spoon a teaspoon of filling into the center. Do not overfill.
2. Moisten the edges with a few drops of water.
3. Fold into triangles, pressing the edges into a tight seal.
4. Squeeze the two edges of the triangle together and seal with a bit of water.
How to Make Wonton Soup

Once the wontons are prepared, the rest is of this soup recipe is really easy!
1. Simmer the broth and seasonings for a few minutes.
2. Remove the ginger and garlic and reduce heat.
3. Gently simmer the wontons in the broth.
Serve in bowls or cups garnished with chopped green onions or chives. Remember to handly the wontons gently to prevent them from tearing! If you’d like to add veggies and shrimp to turn this into a Wor Wonton Soup, these wontons work well for that, too!

How to Store

Leftover wonton soup can be stored in the fridge for up to 4 days. I remove the wontons from the soup with a slotted spoon and store them separately.

To prepare ahead of time freeze the uncooked wontons.
- Fill wontons and place them in a single layer on a parchment-lined cookie sheet.
- Place uncovered in the freezer. When frozen, transfer to freezer bags.
There is no need to thaw the wontons before cooking. Prepare the soup broth as directed and add the wontons from frozen. Begin timing the cooking from when the broth returns to simmer.

Take Out Fake Outs at Home

This Wonton Soup recipe is a favorite starter! Here are other take out favorites we love to make at home.

Did your family love this Wonton Soup? Leave us a rating and a comment below!
5 from 341 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Homemade Wonton Soup

Meat-filled wontons swim in a flavored broth enhanced with ginger, soy, sesame, and garlic.

Prep Time 40 minutes

Cook Time 15 minutes

Total Time 55 minutes

Cook ModePrevent your screen from going dark

Wontons

In a large bowl add pork, green onions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, grated ginger, and cornstarch. Mix well to combine.

Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges of the wonton wrapper with a little bit of water and fold in half to create a triangle. Moisten the two longer tips, bring them together, and press.

Dip the bottom in a bit of flour and place on a parchment lined pan. Repeat with the remaining wontons.

Soup

In a large pot, add the broth, garlic, sliced ginger, soy sauce, and sesame oil. Bring it to a boil over medium-high heat, reduce to a simmer, and cook uncovered for 10 minutes.

Remove garlic and ginger and discard.

Add the wontons to the soup and simmer for an additional 4-6 minutes or until pork is cooked through. Serve immediately.

Wontons can be prepared, placed on a baking sheet, and frozen. Once frozen, transfer the wontons to a freezer bag for up to 4 months.
To prepare soup with frozen wontons, bring the broth to a simmer as directed. Add the wontons and, once simmering, cook for 6 minutes.
Optional garnish includes green onions, cilantro, or a dash of chili oil.
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. I prefer to remove the wontons and store them separately. Reheat on the stovetop.

Calories: 248 | Carbohydrates: 25g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 1887mg | Potassium: 439mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup

Cuisine Chinese

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
April 5, 2024
Easy Fried Rice
[ad_1]
Fried rice is a family favorite and a meal I make often.

This recipe is so easy to make! A handful of veggies and eggs are fried with rice, ginger, and garlic. Done in 15 minutes!

Make this simple dish with just a few ingredients, likely already on hand!

Family Favorite Fried Rice

I can’t count the number of times I’ve made fried rice, it’s my daughter’s favorite meal by far!
- Fried rice is easy to make and takes only 15 minutes, it’s faster than takeout!
- Filling and flavorful this can be served as a main dish or a side dish.
- Perfect for leftovers! Fried rice is ideal for using any leftover meat or vegetables.
Ingredients for Fried Rice

Rice – The recipe below uses cold long grain white rice, but I make fried rice with almost any kind of leftover rice (or other grains). Leftover rice is drier and makes for the best texture.

Vegetables – Frozen peas and carrots keep it quick but fresh vegetables can be used in place. Finely chop them and cook in a bit of oil before adding the garlic and ginger. Try broccoli, cauliflower, corn kernels, sliced mushrooms, diced bell peppers, or bean sprouts.

Eggs – Gently scramble a couple of eggs and stir them into the fried rice.

Seasonings – I love the flavor sesame oil adds, while soy sauce adds umami and salt.

Add-Ins – Customize your recipe by adding shrimp, chicken, beef, pork, bacon, ham, or tofu. Toasted chopped peanuts, water chestnuts, edamame, and sundried tomatoes add more flavor and texture to Chinese fried rice!

How to Make Fried Rice
1. In a hot pan, cook garlic, ginger, and the whites of the onion in oil.
2. Add vegetables and cook until heated through.
3. Add rice and (optional) protein and cook until rice is crispy and browned. Stir in eggs, soy sauce, and sesame oil.
4. Garnish with green onion and toasted sesame seeds before serving, if desired.
Tips for Great Fried Rice
- Fried rice comes together very quickly, so prepare all ingredients before beginning.
- Use cold day-old rice for the best results.
- For best results, start with cold ingredients and a hot pan. This crisps up the rice and lightly caramelizes the veggies.
- If you don’t have day old rice, cook rice and cool on a sheet pan in the freezer.
Storing Fried Rice

Keep leftover fried rice in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop. Add leftover rice to stir-fried veggies, roll up into crispy egg rolls, or repurpose fried rice into a soup or stew.

Take Out Favorites

Did your family love this Fried Rice recipe? Be sure to leave a rating and a comment below!
4.97 from 90 votesâ Click stars to rate now!
Or to leave a comment, click here!

Easy Fried Rice

Homemade Fried Rice is easy to make at home – add leftover veggies and proteins to make the perfect meal!

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add the eggs to the skillet along with a pinch of salt and pepper. Cook over medium heat, breaking up the eggs, just until set. Transfer to a bowl and set aside.

In the same skillet, add the remaining oil, garlic, ginger, and the white portion of the green onions. Cook until fragrant, about 1 minute.

Add the carrots & peas, and cook until heated and softened.

Add the rice (and protein if using) and continue to cook until the rice is slightly crisped and brown, about 7 minutes. Donât stir too often, you do want to get a little bit of brown on the rice.

Stir in the cooked egg, soy sauce & sesame oil.

Garnish with the greens of the green onion and sesame seeds if desired.

If using fresh vegetables, finely chop them and cook them in a little bit of oil before cooking the garlic and ginger.
Leftover cooked vegetables can be used in place of peas and carrots.

Calories: 237 | Carbohydrates: 31g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 553mg | Potassium: 196mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1945IU | Vitamin C: 10.6mg | Calcium: 35mg | Iron: 1.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine Asian

Â© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
February 24, 2024
Stir Fry Sauce
[ad_1]
Skip the store bough bottles, making stir fry sauce at home is so easy!

This easy recipe is perfect which chicken, shrimp, or beef and your favorite vegetables for a quick and easy meal.

Homemade is Best!
- This stir fry sauce recipe is versatile, easy, and flavor packed.
- Tailor it to your likes – add a little heat or some extra sweetness if you’d like!
- This sauce can go beyond a stir fry, heat and serve it over rice, or use it as a marinade for beef or pork.
- Prep ahead and keep it in the fridge for easy meals!
Ingredients in Stir Fry Sauce
- Garlic & Ginger: Fresh garlic and ginger add the best flavor; if needed, substitute garlic powder and ground ginger.
- Chicken Broth: Chicken stock or broth adds depth and flavor while a bit of water keeps the sauce from being too salty.
- Soy Sauce: Essential for umami or savory flavor. I prefer low sodium to keep this stir fry sauce recipe from being too salty. If using regular soy sauce, use a bit less and add extra water.
- Brown Sugar: This lightly sweetens the sauce, you can add more to taste. Use honey or maple syrup as substitutes.
Variations – Don’t be afraid to add a little extra ‘zing’ like cayenne pepper or red pepper flakes, or even a squeeze of sriracha.

How to Make Stir Fry Sauce

This stir-fry sauce recipe is so easy, simply shake and enjoy!
1. Combine all ingredients in the recipe below in a jar with a tight-fitting lid and shake to mix.
2. Refrigerate for up to one week.
Serving Suggestions
- It’s perfect with almost any protein, from beef stir fry to tofu, chicken, or shrimp.
- Use this easy stir-fry sauce with any variety of stir fry vegetables – try broccoli, mushrooms, onion, bell peppers, carrots, or snow peas/snap peas.
- Whisk the sauce over medium-high heat in a small skillet until thickened, and pour over a bowl of rice or noodles as an easy side dish.
- The cornstarch will settle to the bottom. Shake the jar vigorously to mix it back in before using.
Savory Stir Fries

Did you make this Stir Fry Sauce? Be sure to leave a rating and a comment below!
4.98 from 41 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Stir Fry Sauce

This Stir Fry Sauce uses simple ingredients and is ready in minutes!

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

In a jar with a tight-fitting lid, combine all ingredients. Shake well to mix.

Store in the fridge for up to 1 week. Shake very well before using.

To Use Stir-Fry Sauce

To make a stir fry, cook meat and vegetables in a large skillet with a bit of oil.

Move meat and veggies to one side of the pan and pour the desired amount of stir fry sauce into the empty side. Allow it to simmer until thickened.

Mix well with the meat and vegetables and serve.

The cornstarch will settle to the bottom of the jar. Shake the jar vigorously to mix it back in before use.

Use fresh ginger and garlic if possible, the flavor is so much better.

Add sriracha or chili flakes for a little bit of heat.

For a thicker sauce, add extra cornstarch or create a slurry.

To thicken the sauce further, combine equal parts of cornstarch and water and graudally add it to the simmering sauce while whisking.

Serving: 1cup | Calories: 198 | Carbohydrates: 33g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 2250mg | Potassium: 241mg | Fiber: 1g | Sugar: 20g | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Dressing, Sauce

Cuisine American, Asian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
January 3, 2024