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Pork Fried Rice

Ingredients: 2 cups cooked rice (day-old or cold rice works best) 8 oz pork (cut into small bite-sized pieces) 2 tbsp vegetable oil (for frying) 2 eggs (beaten) 1 small onion (diced) 2-3 cloves garlic (minced) 1 cup frozen peas and carrots (or other mixed vegetables) 3 tbsp soy sauce (or to taste) 1 tbsp oyster sauce (optional, for extra umami flavor) 1 tsp sesame oil (for a finishing touch) 2 green onions (chopped, for garnish) Salt and pepper to taste Instructions: Prepare the pork : Season the pork with a little salt and pepper. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the pork and cook until browned and fully cooked (about 5-7 minutes). Remove and set aside. Cook the eggs : In the same skillet, push the pork aside or remove it. Add a bit more oil if needed and pour in the beaten eggs. Scramble the eggs, breaking them into small pieces as they cook. Once done, set them aside. Sauté the vegetables : Add the remaining oil to th...
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Chia Seed Pudding

 

Ingredients:

  • 3 tablespoons chia seeds
  • 1 cup milk (almond, coconut, dairy, or any milk of choice)
  • 1 tablespoon sweetener (honey, maple syrup, agave, or your favorite)
  • 1/2 teaspoon vanilla extract (optional, for extra flavor)
  • Fresh fruit, nuts, or granola for topping (optional)

Instructions:

  1. Mix the ingredients:
    In a bowl or jar, combine the chia seeds, milk, sweetener, and vanilla extract. Stir well to avoid the chia seeds clumping together.

  2. Let it sit:
    Let the mixture sit for about 5-10 minutes, then stir again to ensure the seeds are evenly distributed.

  3. Refrigerate:
    Cover the bowl or jar and refrigerate for at least 2 hours or overnight. The chia seeds will absorb the liquid and form a thick, pudding-like consistency.

  4. Stir and add toppings:
    After chilling, give the pudding a stir. If it's too thick, you can add a little more milk to adjust the texture. Top with fresh fruit, nuts, granola, or coconut flakes before serving.



Flavor Variations:

  • Chocolate Chia Pudding: Add 1 tablespoon of cocoa powder to the mixture before refrigerating for a rich, chocolatey flavor.
  • Berry Chia Pudding: Blend fresh or frozen berries into the milk before mixing with chia seeds for a fruity flavor.
  • Coconut Chia Pudding: Use coconut milk and top with shredded coconut and mango slices for a tropical twist.

Chia seed pudding will keep in the fridge for up to 5 days, making it a great make-ahead option!

Ntive benner
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