Tag: Rice

Kielbasa Curry Fried Rice

Advertisements

As the weather begins to cool down, nothing is more comforting than a warm meal. Fried rice is a great way to use leftover rice and there are so many ways to make it, that there is no reason to get tired of the flavor! For this recipe I used up what I had left of a green pepper, then added just under 1/2 a bag of chopped and frozen peppers and onion. I also used 1/3 of a very large zucchini and I can say I now enjoy the flavor and consistency a lot more than before. I also sliced my kielbasa without removing the casing. If you are serving someone who may have a hard time chewing, you will want to remove the casing, if not, the kielbasa is only harder to chew and the flavor is no different. This recipe made many servings! It made 5-6 Adult sized servings.

Kielbasa Curry Fried Rice Recipe CardDownload

What You Will Need

  • 3 Tbsp Oil
  • 1 13 Oz Package of Kielbasa, Sliced (opt. remove casing)
  • 1 cup sliced peppers
  • 1 cup diced onion
  • 1 cup diced Zucchini
  • 3-4 cups cooked rice
  • 1 cup beef broth
  • 1 Tbsp Curry Powder
  • 1/2 Tbsp Turmeric powder
  • 2 tsp Garlic powder
  • 2 tsp paprika
  • 2 tsp ground ginger
  • 2 tsp ground cayenne pepper
  • Wok/Large Dutch Oven

Directions

  1. Prepare your ingredients. Heat wok/dutch oven over medium heat. Add oil.
  2. Once hot, add zucchini, peppers, and onion, and cook until heated through. Add kielbasa and spices. Coat everything with seasoning and cook Kielbasa until heated through, 3-4 minutes.
  3. Add rice and broth. Cook for another 4-5 minutes until everything is incorporated and heated through. Let cook 5 minutes before serving.
0

Chicken Veggie Stir Fry Side

Advertisements

If you have rice and any vegetables, you can make this dish. Cook your veggies in oil, add your cooked rice and broth, cook together and serve. I added 1 Tbsp soy sauce to the whole wok before serving. This recipe makes 3-4 side sized servings. I used leftover rice, but you can also make new rice for this dish. If you’d like, you can also make this vegetarian by using vegetable stock instead of chicken.

Chicken Veggie Stir Fry Side Recipe CardDownload

What You Will Need

  • 2 Tbsp Oil
  • 1 Cup Sliced Carrots
  • 1/2 Diced Onion
  • 1 Cup Sliced Green Beans
  • 2 Garlic cloves, Minced
  • 2 Cups Cooked Rice
  • 1 Cup Water
  • 1 Chicken Bouillon
  • Wok and Spoon

Directions

  1. Place wok over medium high heat. Add oil. Add Carrots, onion, green beans, and garlic. Cook until everything is tender.
  2. Add cooked rice, water and bouillon. Continue to cook over heat until there is no excess liquid.
  3. Remove from heat and serve right away.
Advertisements
0

Fried Pork Cutlet Bowl, Katsudon

Advertisements

The Original Recipe can be found here. I have made significant changes from that, but that was my main source. I don’t have bread crumbs at the moment, so I used crushed potato chips. I also used some Worcestershire sauce in this recipe because it has more flavors and herbs than standard soy sauce.

Katsudon is very good. This recipe, though it seems like a lot, is actually quite simple. Before serving the rice, you could fry it with additional vegetables like peas, carrots or green beans for additional flavors. Since the broth is built on soy sauce, it is very salty. The vinegar and onion adds additional savory flavor, and was very delicious. Finally, the pork cutlet was exceptional. It was very tender and tasted particularly good with the savory broth. The only think I would change is the addition of frying the rice with a veggie, other than that the dish is perfectly balanced, filling. This recipe makes 5 adult sized portions.

Katsudon, Pork Cutlet Bowl Recipe CardDownload

What You Will Need

  • 1 Large Pork Cutlet
  • 2 Cups Cooked White Rice
  • 1 Medium Onion Diced
  • 2 1/4 Cups Water
  • 2 Chicken Bouillons
  • 1/4 Cup White Wine Vinegar
  • 1/4 cup Soy Sauce
  • 1/4 cup Worcestershire Sauce
  • 2 Tbsp Sugar
  • 2 tsp Ground Ginger
  • 2 Eggs beaten
  • 2 Tbsp Flour
  • 1 1/2 cup bread crumbs
  • 1/2 cup oil
  • Chives

Directions

  1. Make rice, then keep warm. Combine in a pan, diced onion, water, bouillons, vinegar, soy sauce, worcestershire, sugar, and ginger. Simmer for 15 minutes.
  2. Using a large sided container, add your oil and heat over medium heat. In three separate bowls, add egg, flour, and bread crumbs. Cover your pork first with flour, coat in egg, coat in bread crumbs, coat in egg a second time, then coat with bread crumbs a second time.
  3. Transfer your pork chop to the oil and fry for 3 minutes on each side. Once fried, coat in broth before transferring to a paper towel to strain.
  4. Add your rice to your bowls, top with sliced pork, drizzle broth over top, then sprinkle chives over top before serving.
0

Pork and Summer Squash Curry

Advertisements

Now is the time of the year for summer squash. Zucchini and yellow squash so abundant that some friends may even be giving it away. We are no exception to that. Receiving a few zucchini and squash every couple weeks from the in-laws, our curry has become more varied as a result. I really do love curry and how easy it is to make. Serving it with rice makes an easy meal and so filling. You can make curry as spicy as you like, and curry can easily be frozen to enjoy later. Like ratatouille, this curry cooked the squash and zucchini perfectly, and the flavors made them so enjoyable! The pork was added for a bit of extra flavor, but you can easily make this dish vegetarian by excluding the pork and substituting in vegetable broth in instead of beef.

Pork and Summer Squash Curry Recipe CardDownload
What You Will Need
  • 2 Pork Chops, diced
  • 1 small onion diced, 1/2 cup
  • 1-2 medium tomatoes, diced
  • 3 cups water
  • 2 beef bouillon
  • 1 medium/large zucchini, 1 1/2-2 cups
  • 2 medium/small yellow squash, 1 1/2-2 cups
  • 2 Tbsp Curry Powder
  • 2 Tbsp Chili Powder
  • 2 tsp Cayenne pepper powder
  • 1 Tbsp Garlic Powder
  • 2 tsp Cumin Powder
  • 1 tsp Paprika
  • Dicer
  • Cutting board and knife
  • Dutch oven
  • Wooden spoon and ladle
  • White rice to serve
Directions
  1. Add diced pork to dicer. Pulse until pork is fully ground. Add to dutch oven with 1 Tbsp oil. Once fully browned, add diced onion and tomatoes. Cook until onion is translucent.
  2. Add water, and bouillons, return to a boil before adding zucchini and squash. Add spices and stir. Cook for 10 minutes uncovered, stirring occasionally. Ready to serve once thick and squash is fully cooked.
  3. Fill bowl 1/2 way with rice before topping with curry and serving.
Advertisements
0

Homemade Chicken and Broccoli

Advertisements

Chicken and broccoli is my favorite Chinese food. I’ve been eating it since I was a kid and I hear a lot of other people like it too. So, as a result, this dish was formed. When you choose to make this, you can substitute worcestershire sauce in place of soy sauce if you don’t have much ginger or garlic, since worcestershire has soy, ginger, and garlic in it. I used 2 small chicken tenders to make this, however, it wouldn’t be a bad idea to use a pound of chicken breast instead if your love Chinese food, or if you have a larger family than two to feed. Though this tastes very similar to takeout, this dish tastes just as good if not better with the sesame oil, and garlic powder coming through even more than takeout!

Homemade Chicken and Broccoli Recipe CardDownload
What You Will Need
  • 1 cup Chicken (Brest or Tenders)
  • 3 cups Broccoli (Fresh or frozen)
  • 2 Tbsp Oil
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Oyster Sauce
  • 1 tsp sesame oil
  • 2 Tbsp ground ginger
  • 1 Tbsp garlic powder
  • Pinch of Flour
  • Wok/Dutch Oven & Spoon
  • 1 1/2 – 2 cups White rice
  • Medium Saucepan
Directions
  1. In a medium saucepan, add 1 1/2 – 2 cups white rice. Rinse the rice under cool water 5 times. Add an equal amount of water to rice. Place over medium heat. Once boiling, cover and reduce your heat to the lowest setting.
  2. Place your wok/dutch over over medium high heat, and add oil. Meanwhile, half your chicken and slice it, then add it to the oil. Prep your broccoli now if you are using fresh.
  3. Stir your chicken and cook it until the chicken looks cooked externally. Add your broccoli (if using fresh add 1/4 cup water). Add to your mixture the rest of the ingredients. Continue to stir and cook until you broccoli is cooked to your desired texture.
  4. Remove from heat, and serve chicken and broccoli over rice.
0

Website Powered by WordPress.com.

Up ↑

Design a site like this with WordPress.com
Get started