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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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Chicken Alfredo Pasta

 

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 8 oz fettuccine or your favorite pasta
  • 2 tablespoons olive oil
  • Salt and pepper (to taste)
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1 cup grated Parmesan cheese
  • 1/4 cup parsley, chopped (optional, for garnish)
  • 1/4 teaspoon ground black pepper (optional)
  • Extra grated Parmesan for serving

Instructions:

  1. Cook the pasta:
    Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside.

  2. Cook the chicken:
    While the pasta is cooking, season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until cooked through and golden brown. Remove from the pan and let the chicken rest for a few minutes, then slice it into strips.

  3. Make the Alfredo sauce:
    In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
    Stir in the heavy cream and bring it to a simmer. Reduce heat and let it gently simmer for 3-4 minutes until it thickens slightly. Stir occasionally.

  4. Add the Parmesan cheese:
    Gradually whisk in the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce becomes smooth and creamy. Add ground black pepper to taste if desired.

  5. Combine the pasta and chicken:
    Add the cooked pasta to the skillet and toss to coat the pasta evenly with the Alfredo sauce. If the sauce is too thick, add a little pasta water to thin it out. Add the sliced chicken on top and gently toss to combine everything.

  6. Serve:
    Divide the Chicken Alfredo Pasta into serving bowls or plates. Garnish with freshly chopped parsley and extra Parmesan cheese if desired.

Tips:

  • Add veggies: For a healthier version, toss in some sautéed spinach, broccoli, or mushrooms with the chicken or into the sauce.
  • Lighter sauce: For a lighter version, you can substitute half the heavy cream with milk or use a light cream cheese.

Serve your Chicken Alfredo Pasta hot, and enjoy the creamy goodness!

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