Skip to main content

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...
Post a Comment

Fruit Salad

 

Ingredients:

  • 1 cup strawberries, hulled and halved
  • 1 cup blueberries
  • 1 cup pineapple chunks
  • 1 cup watermelon cubes
  • 1 banana, sliced
  • 1 kiwi, peeled and sliced
  • 1 orange, peeled and segmented
  • 2 tablespoons honey (optional)
  • 1 tablespoon fresh lemon or lime juice (optional)
  • Fresh mint leaves for garnish (optional)

Instructions:

  1. Prepare the Fruit: Wash and cut all the fruits into bite-sized pieces as listed in the ingredients.
  2. Mix the Fruit: In a large bowl, gently toss together the strawberries, blueberries, pineapple, watermelon, banana, kiwi, and orange segments.
  3. Make the Dressing (Optional): In a small bowl, whisk together honey and lemon or lime juice. This adds a touch of sweetness and a hint of citrus.
  4. Combine: Drizzle the honey-citrus dressing over the fruit and gently toss to coat.
  5. Chill & Serve: You can serve immediately or cover the bowl and refrigerate for 30 minutes to let the flavors blend. Garnish with fresh mint leaves if desired.

Tips:

  • Feel free to substitute any fruit based on what’s in season or your preference.
  • For a more tropical twist, you can add mango, papaya, or coconut flakes.
  • To prevent browning, toss fruits like apple or banana in a little lemon juice before adding them to the salad.

Enjoy your fresh and vibrant fruit salad!

Ntive benner
Labels:

Comments

Post a Comment

Popular posts from this blog

Beef Bhuna Recipe

Ingredients: 2 pounds beef, cut into cubes (preferably chuck or brisket) 2 large onions, finely sliced 4 cloves garlic, minced 1-inch piece ginger, grated 2-3 green chilies, slit (adjust to taste) 1/2 cup plain yogurt 1/4 cup oil (vegetable or ghee) 1 tablespoon tomato paste 1 teaspoon turmeric powder 1 tablespoon coriander powder 1 tablespoon cumin powder 1 teaspoon garam masala Salt, to taste Fresh cilantro, chopped (for garnish) Instructions: Marinate the Beef : In a bowl, combine the beef cubes, yogurt, turmeric, coriander powder, cumin powder, and salt. Mix well and let it marinate for at least 1 hour (or overnight in the fridge for deeper flavor). Cook the Onions : Heat oil in a large pot or Dutch oven over medium heat. Add the sliced onions and sauté until golden brown, about 10-15 minutes. Add Garlic and Ginger : Stir in the minced garlic, grated ginger, and green chilies. Cook for another 2-3 minutes until fragrant. Add the Beef : Add the marinated beef to the pot, along wit...
Post a Comment
Read more

Avocado Toast with Poached Eggs

 Ingredients: 2 ripe avocados 4 slices of whole-grain or sourdough bread 4 large eggs 1 tablespoon lemon juice Salt and pepper, to taste Red pepper flakes (optional) Fresh herbs (like parsley or cilantro), for garnish Instructions: Prepare the Avocado : In a bowl, mash the avocados with lemon juice, salt, and pepper until smooth or chunky, depending on your preference. Toast the Bread : Toast the bread slices until golden brown and crispy. Poach the Eggs : Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl, then carefully slide it into the simmering water. Cook for about 3-4 minutes for a soft yolk or longer if you prefer firmer eggs. Use a slotted spoon to remove the eggs and drain on a paper towel. Assemble the Toast : Spread the mashed avocado evenly over each slice of toasted bread. Top each toast with a poached egg. Garnish : Sprinkle with red pepper flakes and fresh herbs, if desired. Add extra salt and pepper to taste. Serve : Serv...
Post a Comment
Read more

Lemon Garlic Herb Chicken

Ingredients: 4 boneless, skinless chicken breasts 4 cloves garlic, minced 1/4 cup olive oil Juice of 2 lemons Zest of 1 lemon 1 teaspoon dried oregano 1 teaspoon dried thyme Salt and pepper, to taste Fresh parsley, chopped (for garnish) Lemon slices (for garnish) Instructions: Marinate the Chicken : In a bowl, combine the minced garlic, olive oil, lemon juice, lemon zest, oregano, thyme, salt, and pepper. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it's well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (up to 4 hours for more flavor). Preheat the Oven : Preheat your oven to 400°F (200°C). Bake the Chicken : Remove the chicken from the marinade and place it in a baking dish. Discard the remaining marinade. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C). Rest and Serve : Let the chicken rest for 5 minutes be...
Post a Comment
Read more