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

Mushroom Risotto

Ingredients:

  • 1 1/2 cups Arborio rice
  • 6 cups chicken or vegetable broth (keep warm)
  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 lb (450g) mixed mushrooms (such as cremini, shiitake, or button), sliced
  • 1/2 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • Optional: 1/4 cup heavy cream for extra creaminess
  • Optional: 1/2 tsp fresh thyme or rosemary for added flavor

Instructions:

  1. Prepare the broth: Heat the chicken or vegetable broth in a small saucepan and keep it warm over low heat.

  2. Sauté the mushrooms: In a large pan, heat 1 tbsp of olive oil over medium heat. Add the mushrooms and cook for about 5-7 minutes until golden brown and tender. Season with salt and pepper, then remove them from the pan and set aside.

  3. Cook the onions and garlic: In the same pan, add the remaining 1 tbsp of olive oil. Add the diced onion and cook for 2-3 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant.

  4. Toast the rice: Add the Arborio rice to the pan and cook for 1-2 minutes, stirring constantly to coat the rice in the oil and slightly toast it.

  5. Deglaze with wine (optional): If using, pour in the white wine and stir constantly until the wine has mostly evaporated.

  6. Add broth gradually: Begin adding the warm broth one ladle at a time. Stir frequently, allowing the rice to absorb the liquid before adding more broth. Continue this process, adding broth and stirring for about 18-20 minutes, until the rice is creamy and cooked but still slightly al dente.

  7. Finish the risotto: Stir in the cooked mushrooms, Parmesan cheese, butter, and fresh parsley. If desired, add heavy cream for an extra creamy texture. Taste and adjust seasoning with salt and pepper.

  8. Serve: Garnish with extra Parmesan and parsley. Serve immediately.

Enjoy your flavorful and creamy Mushroom Risotto!

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