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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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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
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