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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 Pot Pie

Ingredients:

For the Filling:

  • 2 cups cooked chicken, shredded or cubed (rotisserie chicken works well)
  • 1 tbsp olive oil or butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup peas (frozen or fresh)
  • 1 cup potatoes, diced and pre-cooked (boil for 5-7 minutes)
  • 1/2 cup celery, diced (optional)
  • 1/4 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 1/2 cup whole milk or heavy cream
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • Salt and black pepper to taste


For the Crust:

  • 1 pre-made pie crust (or homemade)
  • 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 400°F (200°C).

2. Prepare the Filling:

  • In a large skillet, heat olive oil or butter over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for about 5 minutes until softened.
  • Sprinkle the flour over the vegetables and stir for 1-2 minutes until the flour is absorbed.
  • Gradually add the chicken broth while stirring constantly to avoid lumps. Cook for 2-3 minutes until the mixture starts to thicken.
  • Stir in the milk or cream, thyme, and potatoes. Simmer for another 3-5 minutes until the sauce thickens.
  • Add the shredded chicken and peas to the mixture. Season with salt and pepper to taste. Set the filling aside to cool slightly.

3. Assemble the Pot Pie:

  • Roll out the pie crust and place it into a pie dish or ovenproof skillet. Pour the chicken and vegetable filling into the pie crust.
  • Cover with the second pie crust (if using a double crust), or simply lay the pie crust over the top. Crimp the edges to seal, and cut a few slits on the top to allow steam to escape.
  • Brush the top with the beaten egg for a golden crust.

4. Bake:

  • Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

5. Cool and Serve:

  • Let the pot pie cool for 5-10 minutes before serving.

Enjoy your warm and savory Chicken Pot Pie!

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