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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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Mediterranean Quinoa Salad

 Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • Salt and pepper, to taste


Instructions:

  1. Cook the Quinoa:

    • In a saucepan, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
S

  1. Mix the Salad:

    • In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.

  2. Make the Dressing:

    • In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.

  3. Serve:

    • Enjoy chilled or at room temperature!
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